LEMON RASPBERRY WEDDING CAKE

Lemon Raspberry Wedding Cake

Source: Gourmet September 1994

Serves about 50 (including top tier).

One of our food editors has made wedding cakes for family and friends and, in fact, made her own, based on the following recipe. The techniques involved are straightforward, although the endeavor takes a bit of planning, the proper equipment, and sufficient freezer and/or refrigerator space.

Once you have all the components ready to go, allow 3 to 4 hours for assembling the cake, depending on your level of experience.

For each batch of batter
2 1/2 cups cake flour (not self-rising)
2 1/2 teaspoons baking powder
1 1/4 teaspoons salt
1 stick (1/2 cup) plus 2 tablespoons
    unsalted butter, softened
1 1/4 cups granulated sugar
3 large eggs
1 1/2 teaspoons vanilla extract
1 cup milk
1 1/2 tablespoons freshly grated lemon zest

Note: 2 separate batches of this batter are required in this recipe (do not double).

Syrup
2/3 cup granulated sugar
1 cup water
Zest of 1 large lemon removed in
    strips with a vegetable peeler
1/3 cup fresh lemon juice
2 tablespoons eau-de-vie de framboise

For assembly
2 (9-inch) cardboard rounds*
2 (7-inch) cardboard rounds*
2 (6-inch) cardboard rounds*, trimmed
    to form 5-inch rounds
Lemon meringue buttercream (recipe follows)
About 5 cups raspberries, picked over
5 (8-inch) plastic straws
#66 leaf tip*
#70 leaf tip*
#113 leaf tip*

Note: A cake-decorating turntable* is extremely helpful for assembling and decorating a wedding cake.

Decoration
Crystallized edible flowers and mint leaves*

Accompaniments
Cr