Vanilla Raspberry Wedding Cake with White Chocolate Buttercream

Chef

Administrator
Staff member
Vanilla Cake:
30 ounces Cake flour (1 lb. 14 oz.)
2 1/2 pounds Granulated sugar
2 1/2 ounces Baking powder
28 Eggs
1 ounce Salt
1 1/4 pounds Emulsified shortening (Fluid Flex)
1 pint Milk
Assembly:
1 pint Simple Syrup
2 fluid ounces Raspberry liquor
5 quarts Diplomat Cream Filling
6 pints Fresh raspberries (dry pints)
15 pounds White Chocolate Buttercream
Royal icing or pulled sugar roses, as desired
Servings: 80
1. To prepare the wedding cake pictured here, prepare three cake pans -- one 8-inch (20-centimeter) pan, one 10-inch (25-centimeter) pan and one 14-inch (35-centimeter) pan -- by spraying with pan release and lining with parchment paper.

2. Combine the flour, sugar, baking powder, eggs and salt in a large mixer bowl. Whip on high speed for 8 minutes.

3. Add the Fluid Flex (an emulsifier for spongecakes) and milk. Mix for 8 more minutes at medium speed.

4. Divide the batter between the prepared cake pans. Fill each pan halfway.

5. Bake at 350°F (180°C) for 35 to 70 minutes, depending upon tier size. The cake is done with it springs back when lightly touched in the center. Allow to cool, then remove from the pans and freeze.

6. Working with one cake round at a time, slice each round into three horizontal layers. Combine the Simple Syrup with the raspberry liquor. Brush the bottom layer with the raspberry syrup and then top it with Diplomat Cream Filling and fresh raspberries. Place the middle layer on top of the filled bottom layer and top it with Diplomat Cream Filling and fresh raspberries. Then place the top layer on the middle layer to complete the tier.

7. Repeat with each of the other two cake tiers.

8. Apply a thin coating of White Chocolate Buttercream to the top and sides of each tier. Spread additional buttercream on the tops, smoothing it with a cake spatula. Then pipe additional buttercream onto the sides of each tier in a basketweave design. Pipe a border along the top edge of each tier.

9. Stack the tiers and pipe a border along the bottom edge of each tier. Then decorate the assemblage with icing roses and garlands.

10. Yield: 1 Three-Tier Wedding Cake


Yield: 1 Cake

Notes: Method: Two Stage

*This assembly is illustrated by photographs appearing throughout this chapter.
 
Top