Lemon-Raspberry Wedding Cake

Lemon-Raspberry Wedding Cake
Photo by Emily Webster


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

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


Variations on Lemon-Raspberry Wedding Cake

  • Lemon Raspberry Wedding Cake
    • #70 leaf tip
    • Lemon Meringue Buttercream
    • raspberries
    • Crème Frache Ice Cream
    • mint leaves
    • 2 7-inch cardboard rounds
    • 1 1/4 teaspoons salt
    • +19 other ingredients

Related Articles

Best Wine Deals

See More Deals »

Snooth Media Network