Lemon-Raspberry Wedding Cake
Serves: 5
Terry Wiza
1 January 1970
Based on User reviews:
43
Spice
49
Sweetness
54
Sourness
38
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
2 days to 2 weeks before serving: Make cake layers Use 3 batches of fluffy white cake to make two 12-inch, two 9-inch, and two 6-inch cakes
2
Cool completely
3
Use 3 batches of fluffy white cake to make two 12-inch, two 9-inch, and two 6-inch cakes
4
Cool completely
5
2 days before serving: Assemble each tier Using long serrated knife, halve each cake horizontally
6
Each layer should be as perfectly flat as possible
7
Using long serrated knife, slice off any bumps that may have emerged on your cake during baking
8
Make 12-inch tier: Place one 12-inch layer on 12-inch cardboard round
9
Spread 2 cups lemon curd over cake
10
Arrange 2 cups raspberries, side by side, stem ends down, atop curd in concentric circles to cover entire layer
11
Top with second 12-inch layer, gently pressing layers together
12
Spread 2 cups lemon curd atop second layer, then cover with third 12-inch layer, gently pressing layers together
13
Spread 2 cups lemon curd atop third layer
14
Arrange 2 cups raspberries, side by side, stem ends down, atop curd in concentric circles to cover entire layer
15
Top with fourth 12-inch layer, gently pressing layers together
16
Repeat process to make 9-inch tier, using 1 1/3 cups lemon curd between each layer and 1 1/2 cups raspberries between first and second layers and between third and fourth layers
17
Repeat process to make 6-inch tier, using 2/3 cup lemon curd between each layer and 1 cup raspberries between first and second layers and between third and fourth layers
18
Refrigerate tiers until curd is firm, about 1 hour
19
Using long serrated knife, halve each cake horizontally
20
Each layer should be as perfectly flat as possible
21
Using long serrated knife, slice off any bumps that may have emerged on your cake during baking
22
Make 12-inch tier: Place one 12-inch layer on 12-inch cardboard round
23
Spread 2 cups lemon curd over cake
24
Arrange 2 cups raspberries, side by side, stem ends down, atop curd in concentric circles to cover entire layer
25
Top with second 12-inch layer, gently pressing layers together
26
Spread 2 cups lemon curd atop second layer, then cover with third 12-inch layer, gently pressing layers together
27
Spread 2 cups lemon curd atop third layer
28
Arrange 2 cups raspberries, side by side, stem ends down, atop curd in concentric circles to cover entire layer
29
Top with fourth 12-inch layer, gently pressing layers together
30
Repeat process to make 9-inch tier, using 1 1/3 cups lemon curd between each layer and 1 1/2 cups raspberries between first and second layers and between third and fourth layers
31
Repeat process to make 6-inch tier, using 2/3 cup lemon curd between each layer and 1 cup raspberries between first and second layers and between third and fourth layers
32
Refrigerate tiers until curd is firm, about 1 hour
33
2 days before serving: Crumb-coat and frost tiers Make 2 batches meringue buttercream
34
(Remaining batch will be made on day of decorating
35
) Using offset spatula and about 2 1/2 cups buttercream, spread thin, even coat of frosting on top and sides of 12-inch tier
36
Repeat with 9-inch and 6-inch tiers, using 1 1/2 cups and 1 cup buttercream, respectively
37
Refrigerate tiers until frosting is firm, about 30 minutes
38
Using offset spatula and about 5 cups buttercream, evenly spread second, slightly thicker (about 1/8-inch-thick) layer of frosting on top and sides of 12-inch tier
39
Frost 9-inch and 6-inch tiers in same manner, using about 3 cups and 2 cups buttercream, respectively
40
Refrigerate tiers at least 2 hours or overnight
41
Make 2 batches meringue buttercream
42
(Remaining batch will be made on day of decorating
43
) Using offset spatula and about 2 1/2 cups buttercream, spread thin, even coat of frosting on top and sides of 12-inch tier
44
Repeat with 9-inch and 6-inch tiers, using 1 1/2 cups and 1 cup buttercream, respectively
45
Refrigerate tiers until frosting is firm, about 30 minutes
46
Using offset spatula and about 5 cups buttercream, evenly spread second, slightly thicker (about 1/8-inch-thick) layer of frosting on top and sides of 12-inch tier
47
Frost 9-inch and 6-inch tiers in same manner, using about 3 cups and 2 cups buttercream, respectively
48
Refrigerate tiers at least 2 hours or overnight
49
1 day before serving: Assemble cake Assemble 3 tiers and decorate cake, following Epicurious's illustrated step-by-step instructions
50
To see Melissa Murphy assemble and decorate the cake, click here
51
Assemble 3 tiers and decorate cake, following Epicurious's illustrated step-by-step instructions
52
To see Melissa Murphy assemble and decorate the cake, click here