Lemon raspberry wedding cake pt 1

1 servings

Ingredients

Quantity Ingredient
2½ cup Cake flour; (not self-rising)
2½ teaspoon Baking powder
1¼ teaspoon Salt
1 Stick plus 2 tablespoons unsalted butter; softened (1/2 cup)
1¼ cup Sugar
3 larges Eggs
1½ teaspoon Vanilla
1 cup Milk
1½ tablespoon Freshly grated lemon zest
Note: 2 separate batches of this batter; (do not double)
; are required in this recipe
⅔ cup Sugar
1 cup Water
1 large Lemon removed in strips with a vegetable; zest of
; peeler
⅓ cup Fresh lemon juice
2 tablespoons Eau-de-vie de framboise
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 cups 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.
Crystallized edible flowers and mint
; leaves*
Accompaniments:Creme Fraîche Ice
; Cream
Additional raspberries

Directions

FOR EACH BATCH OF BATTER

FOR THE SYRUP

FOR THE ASSEMBLY

DECORATION

*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 1¾ 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

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