Fondant-Covered Wedding Cake with Raspberries and Chocolate

Fondant-Covered Wedding Cake with Raspberries and Chocolate
Photo by Brian Leatart

Ingredients

  • 7 teaspoons vanilla extract
  • 1 ½ cups unsalted butter
  • 1 teaspoon salt
  • 2 tablespoons baking powder
  • 2 ¾ pounds good-quality white chocolate (such as Lindt, Callebaut or Baker's)
  • 12 ounces bittersweet chocolate bars
  • Assorted unsprayed roses
  • + 14 more ingredients
    • 6 large egg whites
    • 9 sturdy plastic straws
    • 4 ¼ cups unsalted butter
    • 2 18-ounce jars raspberry preserves
    • Bakers Rose gel base (or paste)
    • 3 ½ cups water
    • 1 2-pound box cake flour
    • 1 tablespoon almond extract
    • 5 1/2-pint baskets raspberries
    • 5 cups sugar
    • 3 cardboard cake rounds
    • 3 2-pound packages Regalice fondant
    • Nonstick vegetable oil spray
    • 8 ½ 8-ounce packages Philadelphia-brand cream cheese

Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 350°F. Line bottoms of 6-inch-diameter, 9-inch-diameter and 12-inch-diameter cake pans with 3-inch-high sides with parchment paper. Spray parchment and sides of pans with nonstick spray. Sift flour, baking powder and s...

View full recipe at Epicurious

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