Lemon-Raspberry Wedding Cake

Ingredients

• 9 cups fresh raspberries or 3 bags frozen raspberries
• 3 batches meringue buttercream
• 1 12-inch cardboard round
• 3 batches fluffy white cake
• 1 batch lemon curd
• 1 9-inch cardboard round
• 1 6-inch cardboard round

Use 3 batches of fluffy white cake to make two 12-inch, two 9-inch, and two 6-inch cakes. Cool completely. Using long serrated knife, halve each cake horizontally. Each layer should be as perfectly flat as possible. Using long serrated knife, slice off any bumps that may have emerged on your cake...

View full recipe at Epicurious