Berries-and-chocolate wedding cake 01 - country living

120 servings

Ingredients

Quantity Ingredient
6 cups Sugar
2 pounds (8 sticks) butter, softened
1 Dozen large eggs
2 tablespoons Vanilla extract
9½ cup Unsifted cake flour
3 cups Unsweetened cocoa powder
6 8-oz pk semisweet chocolate squares
4 1-lb pk confectioners' sugar
1 cup Vegetable shortening
½ cup Orange-flavored liqueur
3 pints Baskets small fresh strawberries
4 Half-pint baskets fresh raspberries
½ cup Water
1 tablespoon Cornstarch
2 tablespoons Baking powder
5 teaspoons Baking soda
2 teaspoons Salt
7 cups Buttermilk
Cardboard rounds (15, 12, & 9-inch)
2 1-pt containers sour cream
¾ cup Orange-flavored liqueur
8 tablespoons To 12 T milk
¼ teaspoon Salt
Light corn syrup
¼ cup Seedless red raspberry preserves
2 tablespoons Orange-flavored liqueur
2 Dozen pesticide-free white roses

Directions

CAKE

CHOCOLATE TRUFFLE FILLING

DECORATOR FROSTING

GLAZED BERRY TOPPING

Separator Sets: You will need 2 separator plates (a 10-inch and an 8-inch), and a 5-inch and 7-inch (or two 7-inch) set of pillars. (For the photo, we used crystal-clear- plastic twist legs inside a piece of white plastic tubing, which is usually used for support in place of dowel rods. White plastic spiked Grecian pillars may also be used.) Be sure to get the separator plates that fit the kind of pillars you are using. Assemble set well ahead of time to be sure it fits correctly.

1. Up to a month ahead, prepare cake: Grease and flour bottoms and sides of a 9-inch, a 12-inch, and a 15-inch petal- shaped cake pan.

2. Heat oven to 350'F. In large bowl (5-quart or larger), with heavy-duty electric mixer, beat together 3 cups sugar and 1 pound (4 sticks) butter until light and fluffy. Add 6 eggs, one at a time, beating well after each addition. Scrape side of bowl with rubber spatula and beat in 1 T vanilla extract.

3. In another large bowl, sift together 4¼ C flour, 1 ½ C cocoa powder, 1 T baking powder, 2 ½ teaspoons baking soda, and 1 teaspoon salt.

4. Starting and ending with flour mixture, alternately add flour twxture and 3 ½ C buttermilk to butter mixture, beating at low speed after each addition, until batter is smooth. Scrape side of bowl frequently.

5. Fill 9-inch and 12-inch prepared pans with batter. (Pans will be three-quarters full.) Bake 50 to 60 minutes or until centers spring back when lightly pressed with fingertip. Cool cakes 15 minutes in pans. Loosen edges and invert cakes onto wire racks; cool completely.

6. Repeat with remaining ingredients to make cake batter again, using all of batter to fill 15-inch pan. Bake and cool cake as in Step 5.

Place all cakes, right-side up, on cardboard rounds. (At this point, cake layers may be tightly wrapped and frozen for up to a month. Day before serving, thaw and continue with step 7.) 7. Center the 9-inch petal-shaped cake pan on the 12-inch cake layer to use as a pattern. With tip of knife, score around pan; remove pan.

Using 12-inch cake pan as a pattern, repeat on top of 15-inch cake.

8. To mark location for inserting pillars later, center 10-inch separator plate on 15-inch cake. Press just enough so feet of plate make indentations in top of cake clearly. Repeat with 8-inch separator plate on top of 12-inch cake. Wash feet of separator plates, if necessary. Recipe continued-Country Living/June/90 Scanned & fixed by DP & GG

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