Lemon-Raspberry Wedding Cake

Lemon-Raspberry Wedding Cake
Photo by Emily Webster

Ingredients

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

Comments

Variations on Lemon-Raspberry Wedding Cake

  • Lemon Raspberry Wedding Cake
    • 2/3 cup sugar
    • 3 large eggs
    • 1 1/4 cups sugar
    • 2 7-inch cardboard rounds
    • 1 1/4 teaspoons salt
    • 5 cups raspberries
    • 5 8-inch plastic straws
    • #70 leaf tip
    • +18 other ingredients

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