White Chocolate and Lemon Wedding Cake

Ingredients

• 6 ½ cups sugar
• 24 tablespoons unsalted butter
• 6 tablespoons frozen orange juice concentrate
• 2 ½ teaspoons salt
• 48 tablespoons unsalted butter
• 3 cups fresh lemon juice
• 36 large egg yolks
• + 20 more ingredients
• • 9 teaspoons cornstarch
  • 6 cups sugar
  • 16 ounces imported white chocolate (such as Lindt or Perugina)
  • 2 ½ pints fresh blueberries
  • 1 cup sugar
  • 8 pints fresh strawberries
  • 4 cups heavy whipping cream
  • 11 cups cake flour
  • ½ teaspoons cream of tartar
  • 14 ounces imported white chocolate (such as Lindt or Perugina)
  • 2 ½ cups egg whites
  • 1 ½ cups vegetable oil
  • 5 tablespoons vanilla extract
  • 2 ½ pints fresh raspberries
  • 2 ½ pints fresh blackberries
  • 11 teaspoons baking powder
  • 3 cups buttermilk
  • 1 ¹/₃ cups heavy whipping cream
  • 5 cups powdered sugar
  • 6 8-ounce packages Philadelphia-brand cream cheese

Make the curd in two separate batches. It's used as a filling between the cake layers and as a component in the mousse. Whisk 3 cups sugar and 4 1/2 teaspoons cornstarch in heavy medium saucepan to blend. Gradually whisk in 1 1/2 cups lemon juice, then 18 yolks. Add 1 1/2 cups butter. Cook over m...

View full recipe at Epicurious