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White Chocolate and Lemon Wedding Cake


White Chocolate and Lemon Wedding Cake Recipe

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
  • 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
  • 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
  • 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
  • 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
  • Mix of large and tiny white roses and fresias (about 5 dozen)
  • 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
Directions:
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