Lemon Wedding Cakes
Tuesday, September 28th, 2010
Ingredients;
16 eggs separated
3 cups sugar (sifted)
12 tbsp fresh lemon juice
8 tsp fresh lemon zest
2 tsp real vanilla extract
6 cups whipping cream
12 tbsp sugar (sifted)
Instructions;
Beat whipping cream with electric mixer until it becomes whipped cream. Set aside. Mix together egg yolks, 3 cups of sugar, lemon zest and lemon juice in a medium bowl. Transfer to a double boiler and heat over simmering water. Stir constantly until mixture becomes thick.
Remove from heat and place mixture into the refrigerator for cooling. Once mixture is cool, add vanilla and whipped cream. In a separate bowl, beat egg whites and slowly add remaining sugar. Beat whites until soft peaks form. Fold egg white mixture into cooled lemon mixture and chill until set (about 2 hours.)
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Sunday, September 5th, 2010
Ingredients;
1 cup (250 mL) butter, softened
2 cups (500 mL) granulated sugar
1 tbsp (15 mL) grated lemon rind
4 tsp (18 mL) almond extract
4 eggs
3 cups (750 mL) all-purpose flour
1-1/2 tsp (7 mL) baking powder
1 tsp (5 mL) baking soda
1 tsp (5 mL) salt
1 cup (250 mL) ground almonds
2 cups (500 mL) sour cream
For the Lemon Icing:
3 lb (1.4 kg) regular cream cheese, softened
1 cup (250 mL) butter, softened
2 tbsp (25 mL) lemon juice
8 cups (2 L) icing sugar, sifted
2 tbsp (25 mL) grated lemon rind
Garnish:
Fresh flowers or candied flowers Lemon rind twists
Directions;
Grease and flour 8-cup (2 L) and 12 cup (3 L) cake pans. Line bottoms with waxed or parchment paper and set aside.
In very large bowl, cream butter, sugar, lemon rind and almond extract until light and fluffy. Beat in eggs one at a time, beating well after each addition. Sift together flour, baking powder, baking soda and sa< stir in ground almonds. Stir into creamed mixture alternately with sour cream, making 3 additions of the dry mixture and 2 additions of the sour cream.
Pour 3 cups (750 mL) of the batter into small pan; pour remaining batter into large pan. Tap pans lightly on counter to release excess air bubbles. Bake in 325F (160C) oven for 40 to 50 minutes or until tester inserted in centre comes out clean. Let stand in pans for 10 minutes. Loosen edges and turn out onto racks. Remove waxed paper and let cool completely. Repeat recipe to make a total of 4 layers.
To level cakes, use ruler as guide and insert toothpicks around sides to mark even cutting line. With long serrated knife, cut off rounded tops. Remove toothpicks. (Cake layers can be wrapped and frozen for up to 1 month.
Place one large layer, cut side up, on serving base; slip strips of waxed paper under cake to protect base from icing. Spread about 1-1/2 cups (375 mL) icing over top of layer for filling. Top with second large layer, cut side down; spread icing over sides and top. Dip palette knife into hot water and smooth icing. Refrigerate until firm.
Icing: In very large mixing bowl, beat butter and lemon juice until fluffy. Gradually beat in icing sugar. Fold in cream cheese. Spoon 1-1/2 cups (375 mL) into piping bag fitted with star tip, set aside for decorating. Beat lemon rind into remaining icing.
Place bottom layer of small tier on slightly smaller round of stiff foil-covered cardboard. Using about 3/4 cup (175 mL) icing for filling, assemble and ice as per large tier.
Using same 8-cup (2 L) cake pan, trace outline on bottom tier. Cut 7 plastic straws exact height of bottom tier. Insert evenly spaced straws 1 inch (2.5 cm) inside outline; insert remaining straw in centre.
Centre top tier on bottom tier, using traced outline as guide. Remove waxed paper strips. With reserved icing, pipe shell pattern around top and bottom edges of each tier. (Cake can prepared to this point end refrigerated for up to 2 days.)
Garnish: Just before serving, decorate cake with flowers and lemon rind.
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Sunday, August 29th, 2010
Ingredients;
• 2 1/2 cups cake flour (not self-rising)
• 2 1/2 teaspoons baking powder
• 1 1/4 teaspoons salt
• 1 stick (1/2 cup) plus 2 tablespoons unsalted butter, softened
• 1 1/4 cups sugar
• 3 large eggs
• 1 1/2 teaspoons vanilla
• 1 cup milk
• 1 1/2 tablespoons freshly grated lemon zest
• Note: 2 separate batches of this batter are required in this recipe (do not double)
Ingredients for the syrup:
• 2/3 cup sugar
• 1 cup water
• zest of 1 large lemon removed in strips with a vegetable peeler
• 1/3 cup fresh lemon juice
• 2 tablespoons eau-de-vie de framboise
Directions;
two 9-inch cardboard round two 7-inch cardboard rounds two 6-inch cardboard rounds, trimmed to form 5-inch rounds Lemon Meringue Buttercream about 5 cups raspberries, picked over five 8-inch plastic straws
Decoration:
crystallized edible flowers and mint leaves
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Friday, August 6th, 2010
Ingredients;
For the Pineapple;
1 can (15.25 oz.) crushed pineapple packed in juice, undrained
1 stick butter, cut into small pieces
3 large eggs
1 Tbsp. flour
1/2 cup sugar
1 Tbsp. fresh lemon juice
For the Lemon Cake:
1 package plain lemon cake mix (I use Duncan Hines)
1 pkg. (3.4 oz.) vanilla instant pudding mix
4 large eggs
3/4 cup vegetable oil
1 can (12oz.) 7-Up (or other lemon lime soda)
Directions;
Combine the pineapple curd ingredients in a non-reacitve saucepan. Cook the mixture, stirring constantly,
without boiling for 6-8 minutes, or until thickened. I had to cook for the full 8 minutes. It was about the consistency of pudding when I stopped. Be careful to stir the corners of the pan so that it doesn’t curdle.
Pour the curd into a bowl and immediately cover with plastic wrap – pushing the plastic wrap on top of the
curd to prevent a skin from forming. Put the curd in the refrigerator to chill completely (at least one hour).
Can be made up to 4 days in advance. Stir before using.
Grease and flour three 9inch cake pans. Preheat the oven to 350degrees.
Put all cake ingredients into a mixing bowl and mix on low for one minute. Scrape the bowl and continue beating for another 2-3 minutes on medium. Divide the batter evenly into the three pans. Place the pans in the oven. Bake 20-25 minutes, or until the cake springs back when lightly touched. Remove the pans from the oven and cool in the pan for 10 minutes. Run a butter knife around the edges and then turn out onto a cooling rack.
Carefully flip each cake back over so that they are facing up as they were in the oven. Cool completely.
This cake needs to be stored in the refrigerator. Keep that in mind when selecting a cake plate. To assemble – place one layer on a cake plate. Top with 1/3 of the pineapple curd. Place second layer on top and repeat with the second 1/3 of the curd. Place final layer on top and place remaining pineapple curd on top.
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Monday, July 30th, 2007
preparation
Lemon Curd
Make the curd in two separate batches. It’s used as a filling between the cake layers and as a component in the mousse.
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
(more…)
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Monday, July 30th, 2007
ingredients
3 batches fluffy white cake
1 batch lemon curd
9 cups (36 ounces) fresh raspberries or 3 (12-ounce) bags frozen raspberries, thawed and drained
3 batches meringue buttercream
(more…)
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Monday, July 30th, 2007
ingredients
For cake
13 large eggs
5 1/2 cups sugar
2 2/3 cups vegetable oil
2 2/3 cups part-skim ricotta cheese (about 21 ounces)
1/4 cup orange juice
1/4 cup grated lemon peel (from about 8 lemons)
3 tablespoons orange liqueur
2 1/2 tablespoons fresh lemon juice
1 tablespoon vanilla extract
8 3/4 cups all purpose flour
2 tablespoons baking powder
1 teaspoon salt (more…)
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