Ingredients

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

• 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

• 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

• 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

The Cake Pans, Cardboard Rounds, And Dowels Are Available At Cake And Candy Supply Stores; Or Call Jane's Cakes And Chocolates At 800-262-7630.

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