Lemon Wedding Cakes
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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