LEMON-RASPBERRY WEDDING CAKE
Steps:
- 2 days to 2 weeks before serving: Make cake layers
- Use 3 batches of fluffy white cake to make two 12-inch, two 9-inch, and two 6-inch cakes. Cool completely.
- 2 days before serving: Assemble each tier
- 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 during baking.
- Make 12-inch tier: Place one 12-inch layer on 12-inch cardboard round. Spread 2 cups lemon curd over cake. Arrange 2 cups raspberries, side by side, stem ends down, atop curd in concentric circles to cover entire layer. Top with second 12-inch layer, gently pressing layers together. Spread 2 cups lemon curd atop second layer, then cover with third 12-inch layer, gently pressing layers together. Spread 2 cups lemon curd atop third layer. Arrange 2 cups raspberries, side by side, stem ends down, atop curd in concentric circles to cover entire layer. Top with fourth 12-inch layer, gently pressing layers together.
- Repeat process to make 9-inch tier, using 1 1/3 cups lemon curd between each layer and 1 1/2 cups raspberries between first and second layers and between third and fourth layers.
- Repeat process to make 6-inch tier, using 2/3 cup lemon curd between each layer and 1 cup raspberries between first and second layers and between third and fourth layers.
- Refrigerate tiers until curd is firm, about 1 hour.
- 2 days before serving: Crumb-coat and frost tiers
- Make 2 batches meringue buttercream . (Remaining batch will be made on day of decorating.)
- Using offset spatula and about 2 1/2 cups buttercream, spread thin, even coat of frosting on top and sides of 12-inch tier. Repeat with 9-inch and 6-inch tiers, using 1 1/2 cups and 1 cup buttercream, respectively. Refrigerate tiers until frosting is firm, about 30 minutes.
- Using offset spatula and about 5 cups buttercream, evenly spread second, slightly thicker (about 1/8-inch-thick) layer of frosting on top and sides of 12-inch tier. Frost 9-inch and 6-inch tiers in same manner, using about 3 cups and 2 cups buttercream, respectively. Refrigerate tiers at least 2 hours or overnight.
- 1 day before serving: Assemble cake
- Assemble 3 tiers and decorate cake, following Epicurious's illustrated step-by-step instructions. To see Melissa Murphy assemble and decorate the cake, click here.
LEMON BLUEBERRY SNACKING CAKE
Provided by Valerie Bertinelli
Categories dessert
Time 2h25m
Yield 12 servings
Number Of Ingredients 21
Steps:
- To make the blueberry compote: Add the blueberries, lemon juice and granulated sugar to a small saucepan and heat over medium heat. Cook, stirring occasionally, until the blueberries begin to soften and release their juices, about 3 minutes. Use the back of a wooden spoon to slightly smash some of the berries. Turn the heat down to low and continue to cook until saucy, 2 to 3 minutes. Turn the heat off and let cool to room temperature.
- For the lemon cake: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch cake pan with nonstick cooking spray and set aside.
- Add the flour, baking powder, baking soda and salt to a mixing bowl. Whisk the mixture to break up any lumps of flour and to evenly incorporate the ingredients. Set the dry ingredients aside.
- Add the milk, lemon juice and vanilla extract to a measuring cup. Whisk to evenly incorporate the ingredients. Set the wet ingredients aside.
- Add the butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Turn the mixer to medium and cream the butter and sugar together, scraping down the bowl as needed, until light and fluffy, about 3 minutes. Add the eggs, one at a time, allowing each egg to be fully incorporated before adding another. Add the lemon zest and beat until just combined.
- With the mixer on low, add the dry and wet ingredients, alternating between the two, starting and ending with the dry ingredients. Mix until just incorporated, being sure not to overmix the batter.
- Transfer the batter to the prepared cake pan. Spoon on the blueberry compote. Use a butter knife to fold and swirl the compote into the batter. Transfer the cake to the oven and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool the cake completely in the pan on a wire rack.
- Spoon the Frosting onto the cooled cake and use an offset spatula to smooth the frosting over the cake. Garnish with the fresh blueberries.
- Slice and serve immediately or cover and leave at room temperature until ready to serve.
- Add the cream cheese, butter, lemon zest and vanilla to a mixing bowl. Use a hand mixer to beat the ingredients together until smooth and well combined. Add 2 cups of the confectioners' sugar to the bowl and beat, starting the hand mixer on low and turning the speed up as the sugar is incorporated, until completely smooth. Add the remaining 2 cups confectioners' sugar and once again beat until completely smooth, about 30 seconds.
LEMON-BERRY WEDDING CAKE
Steps:
- Make cake:
- Position rack in center of oven and preheat to 350°F. Butter bottom of 12-inch-diameter cheesecake pan(not springform) with 3-inch-high sides and removable bottom. Line bottom of pans with parchment paper.
- Beat eggs, sugar, and oil in large bowl of heavy-duty mixer and medium-low speed 5 minutes. Increase speed to medium and beat until mixture is very thick and falls in heavy ribbon when beater is lifted, about 5 minutes. Whisk cheese, orange juice, lemon peel, liqueur, lemon juice, and vanilla in medium bowl until well blended. Add cheese mixture to egg mixture; beat at low speed until just blended. Transfer to extra-large bowl (at least 6-quart capacity). Sift flour, baking powder, and salt into large bowl. Sift dry ingredients over batter in 5 additions, whisking to blend after each addition. Transfer about 11 cups batter to 12-inch prepared pan and about 5 cups batter to 8-inch prepared pan (batter should be of equal depth in both pans).
- Bake cakes until golden brown in firm (tops may crack) and tester inserted into center comes out clean, rotating pans occasionally for even baking and covering loosely with foil if browning too quickly; about 1 hour 30 minutes. Transfer to racks; cool completely.
- Make lemon filling:
- Whisk eggs to blend in medium bowl. Combine butter, 1 1/4 cups sugar, lemon juice, and peel in heavy medium saucepan. Stir over medium heat until butter melts, sugar dissolves and mixture comes to a boil. Gradually whisk lemon mixture into eggs. Return to same pan. Stir over medium heat until curd thickens and just begins to bubble, about 3 minutes. Strain curd into large bowl. Chill until cold and thick, stirring occasionally, about 4 hours.
- Beat cream and 6 tablespoons sugar in medium bowl until firm peaks form. Fold into curd in 4 additions. Chill filling until very cold, about 2 hours.
- Make lemon syrup:
- Stir all ingredients in heavy medium saucepan over medium heat until sugar dissolves. Increase heat; bring to boil. Chill syrup until cold, about 1 hour. (Cakes, filling, and syrup can be made 1 day ahead. Cover cakes; store at room temperature. Cover filling and syrup; keep refrigerated.
- Make preliminary assembly:
- Cut around sides of cakes to loosen. Push up pan bottoms, releasing cakes from pan. If necessary, cut between parchment and pan bottoms to loosen cakes. Invert cakes onto surface. Peel off parchment. Wash and dry pans and reassemble.
- Using long serrated knife, cut off doomed top of 8-inch cake to level. Cut cake horizontally into 3 equal layers. Place bottom cake layer, cut side up, on 8-inch cardboard. Place cake on cardboard back into pan. Brush bottom layer with 1/4 cup lemon syrup. Spread with 1 1/2 cups lemon filling. Sprinkle with 1 1/2 cups raspberries. Place top cake layer atop raspberries; press cake lightly to compact. Brush with 1/4 cup syrup. (Assembled cake may be higher than pan sides.) Cover tightly with plastic wrap.
- Using long serrated knife, cut off doomed top of 12-inch cake to level. Cut cake horizontally into 3 equal layers. Place bottom layer, cut side up, on 12-inch cardboard. Place cake on cardboard back into pan. Brush with 1/2 cup lemon syrup. Spread with 3 cups lemon filling. Sprinkle with 2 cups raspberries. Using 10- or 11-inch diameter tart pan as aid, slide top layer onto raspberries. Press cake lightly to compact. Brush with 1/2 cup syrup. (Assembled cake may be higher than pan sides.) Cover tightly with plastic wrap. Refrigerate both cakes overnight.
- Make frosting:
- Whisk yolks and 1 cup plus 2 tablespoons sugar in large bowl to blend. Bring milk and lemon peel just to boil in heavy large saucepan. Gradually whisk hot milk into yolk mixture. Return to same saucepan. Stir custard over medium heat until thick, about 3 minutes ( do not allow custard to boil). Strain custard into extra-large (6-quart) metal bowl; add vanilla extract. Using handheld electric mixer, beat custard until custard lightens and custard cools to room temperature, about 15 minutes. Gradually add butter; beat until well blended, scraping down sides of bowl often. (If buttercream appears curdled at any time, place bowl directly over heat for several seconds. Remove from heat and beat well; repeat warming and beating as necessary to achieve smooth texture). Set buttercream aside at room temperature.
- Stir 2 1/4 cups sugar and 3/4 cup water in heavy medium saucepan over medium heat until sugar dissolves. Attach clip-on candy thermometer to side of pan. Increase heat and boil syrup without stirring until thermometer registers 240°F, occasionally brushing down sugar crystals from sides of pan with wet pastry brush, about 7 minutes.
- Meanwhile, beat egg whites in large bowl of heavy-duty mixer until stiff but not dry. Gradually add 5 tablespoons sugar and beat until firm glossy peaks form. Gradually beat hot sugar syrup into egg whites. Continue to beat 2 minutes longer. Place bowl of meringue into larger bowl filled with ice and water. Using handheld electric mixer with clean beaters, continue to beat until meringue cools to room temperature, about 10 minutes. Gradually add meringue to buttercream, beating until well blended.
- Cut around all sides of 8-inch cake. Push up pan bottom, releasing cake from pan. Remove pan bottom, leaving cake on cardboard base. If desired, place cake on revolving cake stand. Using offset spatula, spread thin layer of frosting (about 2 1/3 cups) over top and sides of cake to anchor crumbs. Refrigerate cakes on their cardboard bases until frosting is firm, about 1 hour.
- Spread enough frosting (about 1 1/2 cups) over top and sides of 8-inch cake to coat. Spread enough frosting (about 3 cups) over tops and sides of 12-inch cake to coat. Dip large offset spatula into very hot water to warm blade; wipe dry. Run spatula over sides and tops of cakes, warming spatula repeatedly as necessary, until frosting is smooth. Using pastry bag fitted with small plain round tip, pipe border of small frosting dots around top edge of each cake. Refrigerate both cakes uncovered on their cardboard bases until frosting hardens, about 4 hours. (Once frosting is hardened, cakes can be wrapped in plastic and refrigerated up to two days or double-wrapped with plastic and frozen up to two weeks. Before continuing with recipe, thaw wrapped frozen cakes overnight in refrigerator.)
- Final assembly and decoration:
- Insert 1 dowel straight down into center of 12-inch cake to cardboard base. Mark dowel about 1/4 inch above top of frosting. Remove dowel and cut with serrated knife at marked point. Cut 2 more dowels to same length. Press 3 cut dowels into cake, positioning about 3 1/2 inches inward from cake on platter. Using large metal spatula as aid, place 8-inch cake on its cardboard atop dowels in 12-inch cake, centering carefully.
- Wrap 3-foot long ribbons around base of 8-inch cake; cut to fit with slight overlap. Press ribbons gently into frosting to adhere. Wrap 4-foot long ribbons around base of 12 inch cake; cut to fit with slight overlap. Press ribbons gently into frosting to adhere.
- To serve:
- Transfer 8-inch cake to work surface; cut cake into 16 slices. Remove dowels from 12-inch cake. Staring 2 inches inward from edge and inserting knife straight down, cut 8-inch-diameter circle in center of cake. Cut outer portion of cake into 16 slices. Cut middle portion of cake into 8 slices. Cut inner 4-inch portion of cake into 4 wedges. Serve cake.
LEMON BERRY CAKE
From Chester, Maryland, Karen Ehatt adds tangy taste to a plain yellow cake mix with lemon gelatin and blueberries. "Serve warm with a dollop of sweet whipped cream," she suggests.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Prepare cake batter according to package directions. Stir in lemon zest. Pour into a lightly greased 13x9-in. baking dish. Sprinkle with blueberries. In a small bowl, whisk gelatin and water until gelatin is dissolved. Slowly pour over batter. , Bake at 350° for 33-38 minutes or until a toothpick inserted in the center of cake layer comes out with moist crumbs (cake will set upon cooling). Cool slightly on a wire rack. Dust with confectioners' sugar. Serve warm with whipped cream if desired. Store in the refrigerator.
Nutrition Facts :
LEMON-BERRY PUDDING CAKES
These Lemon-Berry Cakes are fitting summer fare; their flavors are a sweet (and tart) nod to the season. A spoonful of whipped creme fraiche-or plain whipped cream-adds a layer of richness to the cakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 6 individual cakes
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Process 2 1/2 ounces blackberries (12 to 15 berries), 1 tablespoon lemon juice, and 3 tablespoons sugar in a food processor or blender until smooth. Pass mixture through a fine sieve into a small bowl; discard solids. Set sauce aside.
- Butter inner top inch of six 6-ounce ramekins; set aside. Whisk together egg yolks and 3/4 cup sugar in a medium bowl. Whisk in flour and milk in two batches each, beginning with the flour. Whisk in remaining 1/2 cup lemon juice, the salt, and the melted butter, and set aside.
- Put egg whites in the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until very frothy, about 1 1/2 minutes. With mixer running, add remaining 1/4 cup sugar in a slow, steady stream; beat until whites hold stiff (but not dry) peaks, about 2 minutes. Whisk half the whites into reserved lemon mixture until combined; gently fold in remaining whites with a rubber spatula.
- Place the ramekins in a high-sided roasting pan or baking dish, and divide the batter among ramekins, filling each almost to the top. Spoon a few drops of berry sauce onto cakes, and use a toothpick or skewer to swirl sauce into batter. Transfer to oven; pour boiling water into pan, a bit more than halfway up sides of ramekins.
- Bake until cakes are set and the tops are just starting to turn golden brown, 35 to 40 minutes. With tongs, transfer the ramekins from pan to a wire rack, and let cool 15 minutes.
- Meanwhile, beat creme fraiche in a clean mixing bowl until it holds soft peaks. Serve cakes warm with creme fraiche and remaining blackberries.
LEMON BLUEBERRY CAKE
This is an easy cake mix-cake with marvelous frosting. For more lemon flavor, I sometimes add lemon rind.
Provided by Kamill
Categories Desserts Cakes Lemon Cake Recipes
Time 1h15m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch pans.
- Beat cake mix, water, egg whites, vegetable oil, and lemon extract together in a bowl using an electric mixer on medium speed until batter is well combined, about 2 minutes. Pour batter into prepared pans.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 25 to 30 minutes. Cool in pans for 10 minutes before transferring it to a wire rack to cool completely.
- Beat cream in a chilled bowl using an electric mixer until soft peaks are almost forming into stiff peaks; place bowl in refrigerator.
- Beat cream cheese, sugar, and vanilla extract together in a separate bowl using an electric mixer until smooth and creamy. Fold whipped cream into cream cheese mixture.
- Place 1 cake on a plate; top with blueberry pie filling. Place second cake atop blueberry filling. Generously frost cake with whipped cream cheese frosting.
Nutrition Facts : Calories 419.4 calories, Carbohydrate 46.8 g, Cholesterol 47.7 mg, Fat 24.1 g, Fiber 0.5 g, Protein 4.5 g, SaturatedFat 10.1 g, Sodium 333.2 mg, Sugar 36.3 g
More about "lemon berry wedding cake recipes"
LEMON AND RASPBERRY WEDDING CAKE RECIPE | BON APPéTIT
From bonappetit.com
4.7/5 (7)Estimated Reading Time 8 minsServings 1
- Arrange a rack in center of oven and preheat to 350°. Coat bottom and sides of two 10" round cake pans with cooking spray. Line bottoms with parchment paper.
- Whisk flour, baking powder, and salt in a medium bowl. Combine sugar and lemon zest in another medium bowl and massage with your fingertips until mixture is very fragrant and looks like wet sand, about 1 minute.
- Beat butter in the large bowl of a stand mixer fitted with the paddle attachment until smooth, then add sugar mixture. Beat on medium-high speed, scraping down sides of bowl occasionally, until mixture is extremely light and fluffy, 6–8 minutes.
- Reduce mixer speed to medium and beat in eggs one at a time, incorporating each fully before adding the next. Scrape down sides again to make sure all ingredients are incorporated. Beat in egg yolks and vanilla and almond extracts. Reduce mixer speed to low and slowly stream in oil; scrape sides again (this is important because it’s a high volume of batter).
LEMON BERRY STRIPE CAKE FOR A ROYAL WEDDING - SIMPLE BITES
From simplebites.net
4.5/5 (2)Total Time 2 hrs 44 minsCategory DessertsCalories 477 per serving
- Place the mixed berries and granulated sugar in a medium saucepan and place over medium-low heat. Cook for for 5-7 minutes, until the berries have softened, the sugar has dissolved and everything has cooked a little.
- Preheat the oven to 400°F. Line a shallow 12- by 17-inch rimmed baking sheet with parchment paper and set aside.
- Place the corn syrup, granulated sugar and vanilla seeds in a medium saucepan. Place over low heat and stir until all the sugar dissolves; this is your sugar syrup.
- Spread each of the strips of sponge with about a quarter (5 ounces) of the buttercream; this should leave half (about 10 ounces) to frost the top and sides of the cake. Take one strip of sponge and, starting with the short end, roll it up. Once this strip is rolled, position the exposed end at the beginning of the second strip and continue to roll. You now have a rolled cylindrical cake! You should end up with a coiled barrel shape. Turn the cylinder onto the cake stand so that it is standing on one of its flat ends.
LEMON BLUEBERRY WEDDING CAKE RECIPE - YUMMY FOOD
From studiodzgn.blogspot.com
LEMON BLUEBERRY CAKE - PREPPY KITCHEN
From preppykitchen.com
LEMON BLUEBERRY WEDDING CAKE - CAKECENTRAL.COM
From cakecentral.com
LEMON AND RASPBERRY WEDDING CAKE RECIPE - FOOD NEWS
From foodnewsnews.com
LEMON BERRY CAKE - YOUR CUP OF CAKE - EASY DESSERT RECIPES
From yourcupofcake.com
LEMON-BERRY WEDDING CAKE RECIPE | CAKE RECIPES
From cakeopedia.blogspot.com
LEMON-BERRY WEDDING CAKE RECIPE | YUMMLY
From pinterest.co.uk
BEST LEMON BLUEBERRY CAKE RECIPE - DELISH
From delish.com
LEMON BERRY SAUCING CAKES - BAKE WITH ANNA OLSON
From bakewithannaolson.com
LEMON CAKE RECIPES - WEDDING CAKES FOR YOU
From wedding-cakes-for-you.com
LEMON-BERRY WEDDING CAKE RECIPE | YUMMLY
From pinterest.co.uk
RACHEL KHOO SWEDISH LEMON WEDDING CAKE | FOOD NETWORK
From thehappyfoodie.co.uk
LEMON BLUEBERRY POUND CAKE - ONCE UPON A CHEF
From onceuponachef.com
THE BEST LEMON RASPBERRY CAKE RECIPE - BAKER BY NATURE
From bakerbynature.com
LEMON CAKE WEDDING CAKE RECIPE - CREATE THE MOST AMAZING …
From recipeshappy.com
LEMON BLUEBERRY WEDDING CAKE RECIPE
From weddingcake.live
LEMON ELDERFLOWER CAKE (COPYCAT ROYAL WEDDING CAKE)
From livforcake.com
LEMON-BERRY WEDDING CAKE | EPICURIOUS | RECIPE | LEMON BERRY, …
From in.pinterest.com
LEMON-BERRY WEDDING CAKE | RECIPE IN 2022 | BERRY WEDDING CAKE, …
From pinterest.com
LEMON-BERRY WEDDING CAKE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
LEMON-BERRY WEDDING CAKE RECIPE - FOOD NEWS
From foodnewsnews.com
LAURA'S WEDDING CAKE RECIPE - TRADITIONAL AND BLUEBERRY TOPPING ...
From littlehouseontheprairie.com
RECIPE: LEMON-BERRY WEDDING CAKE FOR DAWN - RECIPELINK.COM
From recipelink.com
LEMON BLUEBERRY CAKE | THE RECIPE CRITIC
From therecipecritic.com
LEMON BLUEBERRY BUTTERMILK CAKE RECIPE - SUGAR GEEK SHOW
From sugargeekshow.com
LEMON BERRY LAYER CAKE - THE WINDY CITY DINNER FAIRY
From windycitydinnerfairy.com
LEMON BLUEBERRY WEDDING CAKE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
RECIPE INSPIRED BY QUEEN’S WEDDING DESSERT WINS PLATINUM …
From telegraph.co.uk
PLATINUM JUBILEE: LEMON AND AMARETTI TRIFLE TO BE OFFICIAL PUDDING
From bbc.com
LEMON BLUEBERRY LAYER CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
ELDERFLOWER AND LEMON CAKE (THE ROYAL WEDDING CAKE)
From vikalinka.com
LEMON BLUEBERRY CAKE | THE CAKE BLOG
From thecakeblog.com
PLATINUM JUBILEE: LEMON AND AMARETTI TRIFLE TO BE OFFICIAL PUDDING
From bbc.co.uk
LEMON BERRY CAKE RECIPE WITH THE BEST LEMON FROSTING EVER!
From anoregoncottage.com
LEMON BERRY CRUNCH CAKE - THE WASHINGTON POST
From washingtonpost.com
LEMON AND BLUEBERRY WEDDING CAKE - PINMOMSTUFF.COM
From pinmomstuff.com
WEDDING CAKE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
LEMON BLUEBERRY CAKE - COMPLETELY DELICIOUS
From completelydelicious.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love