Ingredients
Lemon Curd
makes about 10 1/2 cups
- 6 cups sugar
- 9 teaspoons cornstarch
- 3 cups fresh lemon juice
- 36 large egg yolks
- 3 cups (6 sticks) chilled unsalted butter, cut into 1/2-inch cubes
Frosting
makes about 16 cups
- 16 ounces imported white chocolate (such as Lindt or Perugina), finely chopped (do not use chips)
- 6 8-ounce packages Philadelphia-brand cream cheese, room temperature
- 5 cups (packed) powdered sugar (about 1 1/4 pounds)
- 4 cups chilled heavy whipping cream
Lemon-white chocolate mousse
makes about 7 cups
- 4 cups lemon curd (see above)
- 14 ounces imported white chocolate (such as Lindt or Perugina), finely chopped (do not use chips)
- 1 1/3 cups chilled heavy whipping cream
Orange buttermilk cake
- 11 cups sifted cake flour
- 11 teaspoons baking powder
- 2 1/2 teaspoons salt
- 3 cups buttermilk
- 6 tablespoons thawed frozen orange juice concentrate
- 5 tablespoons vanilla extract
- 1 1/2 cups (3 sticks) unsalted butter, room temperature
- 6 1/2 cups sugar
- 1 1/2 cups vegetable oil
- 2 1/2 cups egg whites (about 20 large)
- 1/2 teaspoon cream of tartar
Filling and frosting cakes
- 2 11-inch-diameter tart-pan bottoms or cardboard rounds
- 1 8-inch-diameter tart-pan bottom or cardboard round (cut from 9-inch round)
- 1 5-inch-diameter tart-pan bottom or cardboard round (cut from 6-inch round)
- 14 12-inch-long, 1/4-inch-diameter wooden dowels
Decoration
- Mix of large and tiny white roses and fresias (about 5 dozen)
Berry compote
makes about 16 cups
- 8 1-pint containers fresh strawberries, hulled, halved
- 2 1/2-pint containers fresh blackberries
- 2 1/2-pint containers fresh raspberries
- 2 1/2-pint containers fresh blueberries
- 1 cup sugar
Description
This Wedding Cake Has It All—good Looks, Great Taste, And Easy-to-follow Directions. Bake It And Give The Happy Couple The Gift Of A Lifetime.
Bon Appetit Magazine
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