Wedding Cake with Blackberries and Roses

Wedding Cake with Blackberries and Roses
Photo by Melanie Acevedo

Ingredients

  • 2 1/3 cups rose hip, rose fruit, or seedless blackberry jam
  • 1 medium-size piping bag
  • Cake-decorating turntable
  • 2 Magi-Cake or homemade foil strips
  • 48 tablespoons unsalted butter
  • ¾ cup milk
  • 4 cups lemon syrup
  • + 19 more ingredients
    • 3 large organic and nontoxic roses
    • 3 cups sugar
    • 1 6- by 2-inch cake pan
    • 6 cups cake flour (not self-rising)
    • 1 9- by 2-inch cake pan
    • 12 large eggs
    • Cream-cheese frosting
    • 4 11-inch cardboard rounds
    • 1 3/16-inch plain tip
    • 1 ½ teaspoons salt
    • blackberries
    • 1 12- by 2-inch cake pan
    • 8 1/2-pint containers blackberries
    • 1 12-inch serrated knife
    • 2 tablespoons vanilla
    • 5 8-inch plastic straws
    • 4 8-inch cardboard rounds
    • Cake base or large platter
    • 4 6-inch cardboard rounds

Preheat oven to 350°F. Grease cake pans and line bottom of each with a round of wax paper. Grease paper and dust pans with flour, knocking out excess. Wet Magi-Cake strips and fasten around each pan. Whisk together eggs, milk, and vanilla. Whisk salt into flour in another bowl. Beat butter (it sh...

View full recipe at Epicurious

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