The best delicious Lemon Raspberry Wedding Cake Pt 1 recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Lemon Raspberry Wedding Cake Pt 1 recipe today!
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Lemon Raspberry Wedding Cake Pt 1.
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FOR EACH BATCH OF BATTER
2 1/2 c Cake flour; (not
-self-rising)
2 1/2 ts Baking powder
1 1/4 ts Salt
1 Stick plus 2 tablespoons
-unsalted butter; softened
-(1/2 cup)
1 1/4 c Sugar
3 lg Eggs
1 1/2 ts Vanilla
1 c Milk
1 1/2 tb Freshly grated lemon zest
Note: 2 separate batches of
-this batter; (do not
-double)
; are required in this
-recipe
FOR THE SYRUP
2/3 c Sugar
1 c Water
1 lg Lemon removed in strips with
-a vegetable; zest of
; peeler
1/3 c Fresh lemon juice
2 tb Eau-de-vie de framboise
FOR THE ASSEMBLY
Two; (9-inch) cardboard
; rounds*
Two; (7-inch) cardboard
; rounds*
Two; (6-inch) cardboard
; rounds*, trimmed to
; form 5-inch rounds
Lemon Meringue Buttercream
5 c Raspberries; picked over ,
-about
Five 8-inch plastic straws
#66 leaf tip*
#70 leaf tip*
#113 leaf tip*
Note: A cake-decorating
-turntable* is
; extremely helpful for
-assembling and
; decorating a wedding cake.
DECORATION
Crystallized edible flowers
-and mint
; leaves*
Accompaniments:Creme
-Fra�che Ice
; Cream
Additional raspberries
*available at specialty baking stores
Make first batch of batter:
Preheat oven to 350F. and line a buttered 10-inch round cake pan (at least
2 inches deep) with a round of wax paper. Butter paper and dust pan with
flour, knocking out excess.
Into a bowl sift together flour, baking powder, and salt. In another bowl
with an electric mixer cream butter with sugar until light and fluffy and
beat in eggs, 1 at a time, beating well after each addition, and vanilla.
Add flour mixture and milk alternately in batches, beginning and ending
with flour mixture and beating until just combined after each addition, and
beat in zest (do not overmix).
Pour batter into prepared pan and bake in middle of oven 35 to 40 minutes,
or until a tester comes out clean. Cool cake in pan on a rack 5 minutes and
invert onto rack. Peel off paper and cool cake completely.
Make second batch of batter:
Line a buttered 6-inch round cake pan and a buttered 8-inch round cake pan
(each at least 2 inches deep) with rounds of wax paper. Butter paper and
dust pans with flour, knocking out excess.
Make batter in same manner.
Pour 1 3/4 cups batter into prepared 6-inch pan. Pour remaining batter into
prepared 8-inch pan. Bake 6-inch cake in middle of oven 30 to 35 minutes
and 8-inch cake 35 to 40 minutes, or until a tester comes out clean. Cool
cakes in pans on racks 5 minutes and invert onto racks. Peel off paper and
cool cakes completely.
Cake layers may be made 2 weeks ahead, wrapped well in plastic wrap and
foil, and frozen. Defrost cake layers (without unwrapping) at room
temperature.
Make syrup:
continued in part 2
Yields
1 servings
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