White Chocolate And Lemon Wedding Cake Recipes

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WHITE CHOCOLATE AND LEMON WEDDING CAKE



White Chocolate and Lemon Wedding Cake image

Categories     Cake     Milk/Cream     Mixer     Berry     Chocolate     Egg     Dessert     Bake     Wedding     Cream Cheese     Lemon     Summer     Chill     Double Boiler     Bon Appétit

Yield Makes 50 servings

Number Of Ingredients 40

Lemon Curd
6 cups sugar
9 teaspoons cornstarch
3 cups fresh lemon juice
36 large egg yolks
3 cups (6 sticks) chilled unsalted butter, cut into 1/2-inch cubes
Frosting
16 ounces imported white chocolate (such as Lindt or Perugina), finely chopped (do not use chips)
6 8-ounce packages Philadelphia-brand cream cheese, room temperature
5 cups (packed) powdered sugar (about 1 1/4 pounds)
4 cups chilled heavy whipping cream
Lemon-white chocolate mousse
4 cups lemon curd (see above)
14 ounces imported white chocolate (such as Lindt or Perugina), finely chopped (do not use chips)
1 1/3 cups chilled heavy whipping cream
Orange buttermilk cake
11 cups sifted cake flour
11 teaspoons baking powder
2 1/2 teaspoons salt
3 cups buttermilk
6 tablespoons thawed frozen orange juice concentrate
5 tablespoons vanilla extract
1 1/2 cups (3 sticks) unsalted butter, room temperature
6 1/2 cups sugar
1 1/2 cups vegetable oil
2 1/2 cups egg whites (about 20 large)
1/2 teaspoon cream of tartar
Filling and frosting cakes
2 11-inch-diameter tart-pan bottoms or cardboard rounds
1 8-inch-diameter tart-pan bottom or cardboard round (cut from 9-inch round)
1 5-inch-diameter tart-pan bottom or cardboard round (cut from 6-inch round)
14 12-inch-long, 1/4-inch-diameter wooden dowels
Decoration
Mix of large and tiny white roses and fresias (about 5 dozen)
Berry compote
8 1-pint containers fresh strawberries, hulled, halved
2 1/2-pint containers fresh blackberries
2 1/2-pint containers fresh raspberries
2 1/2-pint containers fresh blueberries
1 cup sugar

Steps:

  • Lemon Curd
  • 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 medium heat until curd thickens and boils, whisking constantly, about 18 minutes. Transfer curd to medium bowl. Press plastic wrap directly onto surface of curd. Make second batch of curd, using same amount of each ingredient. Refrigerate at least 1 day. (Can be made 7 days ahead. Keep chilled.)
  • Frosting
  • Make the frosting in two separate batches at least one day ahead. One batch is for the 12-inch cake, one for the other two cakes. Cream replaces butter in this variation of the standard cream cheese frosting, so it's spreadable straight from the fridge. Use heavy whipping cream for the best results.
  • Place 8 ounces chocolate in top of double boiler set over barely simmering water. Stir just until chocolate is melted, smooth, and just warm (do not overheat); remove from over water. Using electric mixer, beat 3 packages cream cheese in large bowl until fluffy. Beat in 1 1/4 cups sugar, then warm chocolate. Beat 2 cups cream and 1 1/4 cups sugar in medium bowl until medium-firm peaks form. Fold into cream cheese mixture in 3 additions. Cover; chill. Make second batch of frosting, using same amount of each ingredient. Refrigerate frosting at least 1 day and up to 4 days.
  • Lemon-white chocolate mousse:
  • Place lemon curd in large bowl and refrigerate. Place white chocolate in top of double boiler set over barely simmering water. Stir just until chocolate is melted, smooth, and just warm (do not overheat); remove from over water. Beat whipping cream in another large bowl until medium-firm peaks form; fold in warm white chocolate. Fold mixture into lemon curd in 3 additions. Cover bowl and chill mousse until cold and set, at least 1 day and up to 4 days.
  • Orange buttermilk cake
  • Use half of these ingredients to make the 12-inch cake and half to make both the 9- inch and the 6-inch cakes. Sift the flour first, then measure it.
  • Position rack just below center of oven and preheat to 350°F. Butter and flour 12-inch-diameter cake pan with removable bottom and 3-inch-high sides. Butter and flour 9-inch-diameter cake pan with removable bottom and 3-inch-high sides. Butter and flour 6-inch-diameter cake pan with removable bottom and 3-inch-high sides. Sift 5 1/2 cups sifted cake flour, 5 1/2 teaspoons baking powder, and 1 1/4 teaspoons salt 3 times into large bowl. Mix 1 1/2 cups buttermilk, 3 tablespoons orange juice concentrate, and 2 1/2 tablespoons vanilla in small bowl.
  • Using electric mixer, beat 3/4 cup (1 1/2 sticks) butter in large bowl until smooth and fluffy. Gradually beat in 1 1/4 cups sugar, then 3/4 cup oil. Beat in 1 more cup sugar. Beat in flour mixture in 4 additions alternately with buttermilk mixture in 3 additions, scraping down sides of bowl often. Using clean dry beaters, beat 1 1/4 cups (about 10) egg whites and 1/4 teaspoon cream of tartar in another large bowl until soft peaks form. Gradually add 1 cup sugar, beating until whites fall from beaters in thick, puffy (not stiff) ribbon, about 4 minutes. Fold whites into batter in 4 additions. Transfer batter to prepared 12-inch pan. Bake cake until brown and tester inserted into center comes out clean, about 1 hour 25 minutes. Cool cake in pan on rack 30 minutes. Cut around cake to loosen; remove pan sides. Maintain oven temperature.
  • Make second batch of cake batter following same technique as for first cake and using same amount of each ingredient. Transfer 8 1/2 cups batter to prepared 9-inch pan; transfer 4 cups batter to prepared 6-inch pan. Bake cakes until brown and tester inserted into center comes out clean, about 1 hour 10 minutes for 6-inch cake and 1 hour 18 minutes for 9-inch cake. Cool cakes in pans on racks 30 minutes. Cut around cakes to loosen. Remove pan sides. Cool all cakes completely. (Can be made 1 day before filling and frosting the cakes. Return cakes to pans. Cover with foil and store at room temperature.)
  • Filling and frosting cakes
  • To make filling and frosting the cakes easier, use tart-pan bottoms or buy cardboard rounds from a cake and candy supply store.
  • Push 12-inch cake up to release from pan. Using large serrated knife, cut off enough of top crust to make cake 2 1/2 inches high. Cut cake horizontally into 3 layers, each about 3/4 inch thick. Using tart-pan bottom or 11-inch cardboard round, transfer top layer to work surface and cover; transfer middle layer to work surface and cover. Cut bottom layer from pan bottom and place on tart-pan bottom or cardboard round. Spread generous 1 3/4 cups mousse over. Drop 1 3/4 cups curd over by tablespoonfuls and spread to cover mousse in even layer. Refrigerate until mousse and curd are firm, about 1 hour. Using tart-pan bottom, place middle layer on bottom layer. Spread with same amounts of mousse and curd. Using tart-pan bottom, place top layer on cake and press lightly. Refrigerate assembled cake.
  • Push 9-inch cake up to release from pan. Cut off enough of top crust to make cake 2 1/2 inches high. Cut cake horizontally into 3 layers, each about 3/4 inch thick. Using tart-pan bottom or cardboard round, transfer top layer to work surface and cover; repeat with middle layer. Cut bottom layer from pan bottom and place on 8-inch tart-pan bottom or cardboard round. Spread 1 1/4 cups mousse over. Drop generous 2/3 cup curd over by tablespoonfuls and spread to cover mousse in even layer. Refrigerate until mousse and curd are firm, about 1 hour. Using tart-pan bottom, place middle layer on bottom layer. Spread with same amount of mousse and curd. Using tart-pan bottom, place top layer on cake and press lightly. Refrigerate assembled cake.
  • Push 6-inch cake up to release from pan. Cut off enough of top crust to make cake 2 1/2 inches high. Cut cake horizontally into 3 layers, each about 3/4 inch thick. Transfer top layer to work surface and cover; repeat with middle layer. Cut bottom layer from pan bottom and place on 5-inch tart-pan bottom or cardboard round. Spread generous 1/2 cup mousse over. Drop 6 tablespoons curd over by tablespoonfuls and spread to cover mousse in even layer. Refrigerate until mousse and curd are firm, about 1 hour. Using large spatula, place middle layer on bottom layer. Spread with same amount of mousse and curd. Using large spatula, place top layer on cake and press lightly. Refrigerate assembled cake.
  • Spread 2 1/4 cups frosting thinly over top and sides of 12-inch assembled cake as first coat. Spread 1 1/2 cups frosting thinly over top and sides of 9-inch assembled cake. Spread 3/4 cup frosting thinly over top and sides of 6-inch assembled cake. Chill all cakes 1 hour.
  • Spread 5 cups frosting over 12-inch cake. Spread 3 2/3 cups frosting over 9-inch cake. Spread 2 cups frosting over 6-inch cake. Refrigerate 6-inch cake.
  • Place 12-inch cake on platter. Press 1 dowel straight down into center and through to bottom of cake. Mark dowel 1 1/4 inches above level of frosting. Remove dowel and cut with serrated knife at marked point. Cut 7 more dowels to same length. Press 1 dowel back into center of cake. Press remaining 7 dowels into cake, spaced equally apart and 3 to 3 1/4 inches from center dowel. Chill cake with dowels.
  • Press 1 dowel straight down into center of 9-inch cake. Mark dowel 1 1/4 inches above level of frosting. Remove dowel and cut with serrated knife at marked point. Cut 5 more dowels to same length. Press 1 dowel back into center of cake. Press remaining dowels into cake, spaced equally apart and 2 inches from center; chill with dowels. (Can be made 2 days ahead. After frosting is firm, cover cakes with cake domes or loosely with foil; keep chilled.)
  • Assembly and decoration
  • Mix of large and tiny white roses and freesias (about 5 dozen)
  • Place 9-inch cake atop dowels in 12-inch cake. Place 6-inch cake atop dowels in 9-inch cake. Place large roses between bottom and middle tiers, fitting in tiny roses and freesias to fill space. Fill space between middle and top tiers with mix of flowers.
  • Berry compote
  • This fruit compote contributes color and flavor contrast to each serving of the cake.
  • Combine all ingredients in large bowl; toss to coat. Cover; chill until juices form, at least 1 hour and up to 6 hours.
  • Serving
  • Place top and middle cake tiers on work surface. Remove flowers and dowels from cakes. Cut top cake into 8 slices. Cut middle cake into 16 slices. Insert knife straight down into 12-inch cake 3 inches from edge. Continue to cut around cake 3 inches from edge, making 6-inch-diameter circle in center. Cut outer ring into 18 slices. Cut 6-inch center into 8 slices. Place cake slices on plates; spoon compote alongside each.

WEDDING CAKE - ZINGY LEMON



Wedding cake - zingy lemon image

Tier two of our three tier wedding cake, this gives a real citrus hit and the drenching of lemon syrup keeps it beautifully moist

Provided by Jane Hornby

Categories     Dessert, Treat

Time 2h30m

Number Of Ingredients 8

350g unsalted butter , softened
350g golden caster sugar
6 eggs , beaten
140g plain flour
280g self-raising flour
zest of 4 lemons , juice of 3 (about 100ml/3½fl oz)
zest and juice 2 lemons
100g golden caster sugar

Steps:

  • Heat oven to 160C/fan140C/gas 3. Prepare the inside and outside of a 23cm tin, as before. Cream the butter and sugar together until light and fluffy, then gradually beat in the eggs a little at a time. Add a tbsp of the plain flour if it starts to split. Fold in the flours and a pinch of salt, followed by the lemon zest and juice.
  • Spoon the mix into the tin and bake for 1 hr 35 mins or until well-risen and golden and a skewer inserted comes out clean. Meanwhile, make the syrup by heating the sugar, lemon zest and juice in a small pan until the sugar dissolves. Set aside.
  • Once the cake is out of the oven, leave to cool until it's just warm, then use a skewer to poke holes down to the bottom all over the cake. Pour the syrup over, letting it completely soak in after each addition. Leave to cool completely, then either wrap or fill and ice the cake. The unfilled cake will keep well if you wrap it with baking parchment and cling film for up to 4 days, or in the freezer for up to a month.

Nutrition Facts : Calories 269 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 0.17 grams sugar, Fiber 20 grams fiber, Protein 4 grams protein

LEMON-LATTICE WHITE CHOCOLATE CAKE



Lemon-Lattice White Chocolate Cake image

Categories     Cake     Milk/Cream     Mixer     Chocolate     Dessert     Bake     Graduation     Lemon     Winter     Engagement Party     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 12

Number Of Ingredients 23

Lemon Curd
3/4 cup fresh lemon juice
2 tablespoons cornstarch
1 cup plus 2 tablespoons sugar
3 large eggs
6 large egg yolks
1/2 cup plus 1 tablespoon unsalted butter, cut into small pieces
2 tablespoons grated lemon peel
Frosting
2 1/4 cups whipping cream
4 1/2 ounces imported white chocolate (such as Lindt), chopped
3/4 teaspoon vanilla extract
Cake
2 3/4 cups sifted all purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
4 ounces imported white chocolate (such as Lindt), chopped
1 cup whipping cream
1/2 cup plus 2 tablespoons milk
1 teaspoon vanilla extract
1/2 cup (1 stick) unsalted butter, room temperature
2 cups sugar
4 large eggs, separated

Steps:

  • For lemon curd:
  • Combine lemon juice and cornstarch in heavy medium saucepan, stirring until cornstarch dissolves. Whisk in remaining ingredients. Cook over medium heat until mixture is thick and smooth and just begins to boil, stirring constantly, about 7 minutes. Transfer to medium bowl. Place plastic wrap directly on surface of curd to prevent skin from forming. Refrigerate until chilled, about 6 hours. (Can be prepared days ahead.)
  • For frosting:
  • Combine 1/2 cup cream and chocolate in heavy small saucepan. Stir over low heat until chocolate melts and mixture is smooth. Transfer to large bowl. Whisk in remaining 1 3/4 cups cream and vanilla. Refrigerate until well chilled, about 6 hours. (Can be prepared up to 1 day ahead.)
  • For cake:
  • Position rack in center of oven and preheat to 350°F. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with waxed paper. Butter paper. Dust pans with flour; tap out excess. Sift flour, baking powder and salt together into medium bowl. Repeat sifting.
  • Stir chocolate and 1/2 cup cream in heavy medium saucepan over low heat until chocolate melts and mixture is smooth. Mix in remaining 1/2 cup cream, milk and vanilla.
  • Using electric mixer, beat butter and 1 cup sugar in large bowl until fluffy. Beat in yolks. Stir dry ingredients into butter mixture alternately with white chocolate mixture, beginning and ending with dry ingredients. Using electric mix fitted with clean dry beaters, beat egg whites in medium bowl to soft peaks. Gradually beat in remaining 1 cup sugar. Continue beating until stiff but not dry. Fold whites into cake batter in 2 additions. Divide batter among prepared cake pans. Bake until tester inserted in center comes out clean and cakes are beginning to pull away from sides of pans, about 24 minutes. Cool cakes in pans on racks 10 minutes. Turn cakes out onto racks, peel off waxed paper and cool completely. (Can be prepared 4 hours ahead. Cover and let stand at room temperature.
  • Using electric mixer, beat frosting in another large bowl until stiff peaks form. Place 1 cake layer on platter. Spread 2/3 cup lemon curd evenly atop cake layer. Spread 3/4 cup frosting atop curd. Top with second cake layer. Spread cake with 2/3 cup curd, then with 3/4 cup frosting. Top with third cake layer. Frost top and sides of entire cake evenly with 3 cups frosting.
  • Place remaining lemon curd in pastry bag fitted with no. 2 star tip. Pipe circle of curd around top of cake, 1/2 inch from edge. Pipe evenly spaced diagonal lines inside circle, creating lattice pattern. (Reserve remaining curd for another use.) Spoon remaining frosting into clean pastry bag fitted with no. 2 star tip. Pipe ruffled border around top and bottom edges of cake. (Can be prepared up to 6 hours ahead. Refrigerate.) Let stand at room temperature 30 minutes before serving.

WHITE CHOCOLATE WEDDING CAKE



White Chocolate Wedding Cake image

This is a moist white cake with a taste of chocolate and cream. I made it for my son Michael's wedding this year and paired it with Recipe #73474. Makes a 3-layer cake with layers measuring 14", 10" and 6". Serves approximately 100.

Provided by Chef Kathy

Categories     Dessert

Time 1h15m

Yield 100 serving(s)

Number Of Ingredients 12

20 cups all-purpose flour
8 teaspoons baking soda
4 teaspoons baking powder
4 teaspoons salt
3 lbs white chocolate baking bar, chopped
4 cups hot water
2 cups softened butter
2 cups Crisco shortening
12 cups white sugar
2 dozen large eggs
8 cups buttermilk
3 tablespoons vanilla extract

Steps:

  • DIRECTIONS:.
  • Special Equipment:.
  • Wilton 14", 10" & 6" cake pans.
  • separator plates & columns.
  • base plate or heavy cardboard base.
  • 1/4" dowel rods, cut to size.
  • pastry bags.
  • icing decorator tips in various sizes.
  • food paste coloring.
  • Bridal cake topper.
  • other non-edible decorations as desired.
  • Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, baking soda, baking powder and salt. Set aside. In small saucepan, melt chopped white chocolate and hot water over low heat. Stir until smooth, and allow to cool to room temperature.
  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well with each addition. Stir in flour mixture alternately with buttermilk. Mix in melted white chocolate and vanilla.
  • Grease & flour pans. Divide batter into pans according to their volume measurements.
  • (either measure volume by pouring water into each cake pan, or it may be marked on bottom of Wilton cake pans).
  • Do not fill over 2/3 full.
  • Bake 6" cakes for 30 to 35 minutes; bake 10" cakes for 35-40 minutes; bake 14" cakes for 40-45 minutes or until a toothpick inserted into the center of the cakes comes out clean.
  • You will have to clean and re-use the pans to make the correct number of layers. Cool the cakes about 7-9 minutes in the pans, then remove them from the pans to wire racks. Allow to cool completely before frosting. Continue baking as above.
  • When cool, brush crumbs from surface, frost thinly with a layer of buttercream to seal, then start with the 14" layers, placing them on a large serving platter (or foil wrapped heavy cardboard cut to match shape of your cake).
  • Secure 14" layer with 5-7 1/4" dowel rods cut to the depth of the two cake layers. Insert the dowel rods in a circle (or match shape of next layer) 2" in from the edge of cake.
  • Place a separator plate on top of dowel rods and place the 10" cake layers, frosted with buttercream on plate. Cut 3-5 dowel rods as before to the depth of the 10" cake layers. Stabilize middle layers with dowel rods placed in 5" circle(or match shape of cake).
  • Place the 6" layers on a small separator plate, frost with buttercream and decorate layers as desired. Cover lightly with plastic wrap.
  • Cake can be transferred at this point by wedging the two bottom layers into a box just larger than the serving platter and deeper than the layers.
  • Place top layer in separate cake carrier (it should fit in a Tupperware or Rubbermaid carrier). Refrigerate cake until ready to serve.
  • When setting up for reception, assemble separator plate with columns and place on top of second layer to settle the top layer.
  • Have extra icing on hand to repair decorations as needed. Place bridal topper on top of cake, and use fresh or silk flowers or other non-edible decorations as desired.

WHITE CHOCOLATE AND LEMON COFFEE CAKE



White Chocolate and Lemon Coffee Cake image

Fresh, sweet, lemony coffee cake is the perfect way to start your day. This streusel-topped cake has white chocolate chips mixed in, which firm up the texture a bit.

Provided by lutzflcat

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h25m

Yield 8

Number Of Ingredients 18

cooking spray
1 cup all-purpose flour
¼ cup white sugar
¼ cup brown sugar
4 tablespoons unsalted butter, melted
½ cup unsalted butter, softened
½ cup white sugar
3 tablespoons lemon zest
2 large eggs
3 tablespoons fresh lemon juice
2 teaspoons baking powder
1 teaspoon vanilla extract
½ teaspoon salt
¼ teaspoon ground cinnamon
2 cups all-purpose flour
½ cup sour cream
¼ cup milk
½ cup white chocolate chips

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Coat an 8-inch springform or cake pan with cooking spray and line the bottom with parchment paper; set aside.
  • Stir flour and sugars together in a small bowl with a fork. Add melted butter and mix until crumbly, leaving some large crumbs. Set topping aside while you make the cake.
  • Combine butter, sugar, and lemon zest in a large bowl and cream with an electric mixer until light and fluffy, about 3 minutes. Add eggs, lemon juice, baking powder, vanilla, salt, and cinnamon. Beat until well combined, about 3 minutes. Add in flour gradually on low speed, mixing until combined. Add sour cream and milk and mix batter until smooth, about 4 minutes.
  • Fold white chocolate chips into the batter. Pour into the prepared pan and sprinkle with the topping.
  • Bake in the preheated oven until light golden brown and a toothpick inserted in the center comes out clean, about 40 minutes. Cool on a wire rack for about 30 minutes before removing from the pan and serving.

Nutrition Facts : Calories 542.9 calories, Carbohydrate 70 g, Cholesterol 101.6 mg, Fat 26.1 g, Fiber 1.6 g, Protein 8.2 g, SaturatedFat 15.7 g, Sodium 312.8 mg, Sugar 32.7 g

WHITE CHOCOLATE LEMON CUPCAKES



White Chocolate Lemon Cupcakes image

Enjoy these lemon cupcakes made using Betty Crocker™ Super Moist™ white cake mix with vanilla frosting - a perfect dessert to treat a crowd.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 24

Number Of Ingredients 8

1 box Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1 tablespoon grated lemon peel
1 tablespoon lemon juice
1 1/2 cups white vanilla baking chips
1 1/2 cups butter, softened
1 cup powdered sugar
Fresh edible flowers or purchased candy flowers

Steps:

  • Heat oven to 350°F (325°F for dark or non-stick pans). Place paper baking cup in each of 24 regular-size muffin cups.
  • Make and bake cake mix as directed on box for cupcakes, using water, oil and egg whites and adding lemon peel and lemon juice.Cool 10 minutes; remove cupcakes from pans to cooling racks.Cool completely.
  • In small microwavable bowl, microwave baking chips uncovered on High about 1 minute, stirring once, until softened and chips can be stirred smooth; cool. In large bowl, beat butter and powdered sugar with electric mixer on low speed. Gradually add melted chips, beating on high speed until frosting is smooth and spreadable. Frost cupcakes. Garnish with flowers.

Nutrition Facts : Calories 300, Carbohydrate 30 g, Fat 4, Fiber 0 g, Protein 2 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 276 mg

WHITE CHOCOLATE WEDDING CAKE



White Chocolate Wedding Cake image

I made this cake for my wedding and received so many compliments. It was quite simple to make -- I made one cake two days before the wedding, two the day before and I iced it on my wedding morning! No one could believe I had done it myself, it looked and tasted so good. I actually made 4 cakes and the same quantity of icing worked. As I made the cakes at separate times, I only used one cake tin. We had 100 guests and there was still cake left over, although we had a dessert as well. I used Cointreu (orange liqueur) instead of Grand Marnier. Ingredients for cake are for one cake, so will need to be multiplied by how many cakes you are going to make. The frosting is for three cakes (or more even).

Provided by Ozzzie

Categories     Dessert

Time 7h

Yield 60 small pieces, 36 serving(s)

Number Of Ingredients 15

butter, for greasing
200 g white chocolate, chopped
250 g butter, chopped
2 cups caster sugar
1/2 cup milk
1 orange, zest finely grated
1 3/4 cups plain flour
1/2 cup self raising flour
1/3 cup Grand Marnier
2 eggs, lightly beaten
frosting (enough to cover three stacked cakes)
400 g white chocolate, chopped
500 g cream cheese, chopped
2 cups powdered sugar icing
600 ml thickened cream

Steps:

  • Grease and line the base and sides of 3 deep, round, 20cm cake tins with baking paper.
  • Preheat oven to 160°C.
  • Combine the chocolate, butter, sugar and milk in a saucepan over medium heat and stir until melted.
  • Transfer the melted chocolate mixture in a large bowl and let cool slightly.
  • Use a whisk to stir the orange zest, sifted flours, Grand Marnier and eggs into the chocolate mixture until you get a smooth batter.
  • Pour batter into one of the tins and bake for 1 hour and 50 minutes or until a skewer inserted into the centre of the cake comes out clean.
  • Cover the cake with foil halfway through baking to prevent over browning.
  • Allow cake to cool in tin.
  • Repeat the above steps for two more cakes (if cooking two at once you may need to extend the cooking time).
  • To make the frosting: Melt the chocolate in a heat proof bowl over simmering water.
  • Leave to cool.
  • Place half the cream cheese and icing sugar in the small bowl of an electric mixer and beat until just smooth.
  • Add the remaining cheese and sugar and beat again until smooth.
  • Pour in the melted chocolate and beat until combined.
  • Whip the cream until soft peaks form and fold it through cream cheese mixture.
  • Cover the mixture and refrigerate for 1-2 hours until firm enough to spread.
  • After refrigeration you may need to stir the mixture until smooth before spreading.
  • To form wedding cake: Stack the cakes on a serving board or plate, sandwiching them together with about ¼ cup of the frosting each.
  • Make sure the last cake is inverted so the base of the cake is on top for a completely flat surface.
  • Secure the layers in place by inserting 3 skewers vertically through the cakes.
  • Cut skewers down to size so they can be frosted over.
  • Cover stacked cakes with remaining frosting.
  • To serve: Carefully separate it back into 3 cakes removing the skewers.
  • ***This cake can be iced the day before, or on the day, and refrigerated.
  • It can be made up to 3 months in advance and frozen. Ice on the day.

Nutrition Facts : Calories 325.5, Fat 22.5, SaturatedFat 13.9, Cholesterol 67.8, Sodium 108, Carbohydrate 28.4, Fiber 0.3, Sugar 21.4, Protein 3.7

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Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


LEMON SPONGE WEDDING CAKE RECIPE
2021-08-20 Perfect for a teatime treat, cake sale or as a birthday or celebration cake. Lemon sponge cake 4 large egg whites (120 grams) 1 teaspoon vinegar 120 grams fine sugar 4 large egg yolks (72 grams) 120 grams plain flour 1/2 teaspoon salt 30 grams oil (30 ml.) Try one of our fresh and zesty lemon cake recipes, from the classic lemon drizzle to ...
From weddingcake.live


WHITE CHOCOLATE WEDDING CAKE RECIPE - BBC FOOD
Method. Preheat the oven to 170C/325F/Gas 3. Grease and line the 23cm/9in cake tin and 15cm/6in cake tin. Cream the butter and sugar together in a …
From bbc.co.uk


THE ONLY WEDDING CAKE RECIPE YOU WILL EVER NEED - WHITE …
2017-11-06 88g sour cream. Method. Preheat oven to 160 degrees Celsius (145 degrees Celsius fan-forced). Grease a 20cm square cake pan and line the base and sides of the pan with baking paper. Place chocolate, butter, milk and sugar in a …
From jesseandjessieweddings.com


LEMON WHITE CHOCOLATE CAKE RECIPE - SWEET MOUTH JOY
2020-07-10 Stir the ganache until smooth. If all of the chocolate hasn't melted, re-heat for 10secs in the microwave or 2-3mins on the hob and stir again. Repeat this until completely melted and smooth. Add the lemon zest and juice, and stir until combined. Let the ganache cool for 30mins-1hr in the fridge until set.
From sweetmouthjoy.com


10 BEST WHITE CHOCOLATE LEMON CAKE RECIPES - YUMMLY
2022-04-30 Gingerbread, White Chocolate Cream Open Source Food. sugar, baking powder, white chocolate, ground ginger, gingerbread and 15 more.
From yummly.com


WHITE CHOCOLATE AND LEMON WEDDING CAKE RECIPE
Current Pricing Plan. We recommend you check the details of Pricing Plans before changing. Click Here
From friendseat.com


WHITE CHOCOLATE AND LEMON WEDDING CAKE RECIPE | BON APPéTIT
2003-05-31 recipes. White Chocolate and Lemon Wedding Cake
From advancejewelrychoice.com


WEDDING CAKE RECIPES | BBC GOOD FOOD
Wedding cake - zingy lemon. A star rating of 4.8 out of 5. 47 ratings. Tier two of our three tier wedding cake, this gives a real citrus hit and the drenching of lemon syrup keeps it beautifully moist . Wedding cake - rich dark chocolate cake. A star rating of 4.7 out of 5. 138 ratings. This recipe makes the bottom layer of our three tier wedding cake or a simple delicious chocolate …
From bbcgoodfood.com


LEMON WHITE CHOCOLATE CHEESECAKE RECIPE | MEL'S KITCHEN CAFE
2021-06-09 Instructions. Preheat the oven to 325 degrees F and make sure an oven rack is in the middle position (with another oven rack one level lower for a pan of water). For the crust, in a medium bowl, whisk together the flour, powdered sugar and lemon zest.
From melskitchencafe.com


WHITE CHOCOLATE AND LEMON WEDDING CAKE - ANTIPASTI RECIPES
This recipe covers 18% of your daily requirements of vitamins and minerals. This recipe serves 50. It is perfect for Wedding. From preparation to the plate, this recipe takes around 45 minutes. If you have baking powder, cream of tartar, lemon …
From fooddiez.com


BEST WEDDING CAKE RECIPES FROM SCRATCH TRIED AND TRUE
The best collection of wedding cake recipes starts with a classic white cake recipe. This one is made using whipped egg whites for a lighter batter. NOTE This is not a pure white cake. The flavor of the YELLOW CAKE is a rich and it is a little bit easier to make than white because you don't have to fold the delicate egg whites carefully into ...
From wedding-cakes-for-you.com


HERMINE’S LEMON & WHITE CHOCOLATE CAKE - THE GREAT BRITISH …
Step 2. Make the sponges. Melt the white chocolate in a bowl over a pan of simmering water. Stir until smooth, then remove from the heat. Step 3. Place the caster sugar, eggs and vanilla extract in the bowl of a stand mixer fitted with the whisk and whisk on medium speed for 2–3 minutes, until pale, at least doubled in volume and the mixture ...
From thegreatbritishbakeoff.co.uk


GLUTEN-FREE VEGAN WHITE CHOCOLATE LEMON CAKE - RHIAN'S RECIPES
2017-10-14 Once melted, add the milk to the same bowl along with the lemon juice, lemon zest, maple syrup, vanilla, salt and ground almonds. Sift in the flour, baking powder and bicarbonate of soda. Mix well, adding a tiny splash more milk if it’s looking too dry.
From rhiansrecipes.com


WHITE CHOCOLATE AND LEMON WEDDING CAKE | RECIPE | CHOCOLATE …
Jan 4, 2012 - White Chocolate and Lemon Wedding Cake Recipe. Jan 4, 2012 - White Chocolate and Lemon Wedding Cake Recipe. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in . Sign up. Explore • Weddings • Wedding …
From pinterest.ca


WHITE WEDDING CAKE RECIPE FOR WHITE WEDDING CAKES
Add the sugar and beat until light and smooth. Add egg yolks, one at a time, beating after each addition. Stop the mixer and scrape down the sides of the bowl and the beaters several times. With the mixer on low speed, alternately add the flour mixture and milk, beginning and ending with flour. Stir in the vanilla.
From wedding-cakes-for-you.com


22 DECADENT CHOCOLATE WEDDING CAKES - BRIDES
2021-05-04 Press Pretty Petals. Courtesy of Lady in the Wild West. A beautiful chocolate cake provides the perfect light brown background to pair with white and sunny yellow hues. With pressed dried florals ...
From brides.com


10 BEST LEMON CAKE FROM WHITE CAKE MIX RECIPES - YUMMLY
2022-05-03 lemon curd, white cake mix, vegetable oil, grated lemon peel and 4 more Wedding Cake Recipes From Scratch Foodown all-purpose flour, water, vanilla extract, white cake mix, sour cream and 5 more
From yummly.com


WHITE CHOCOLATE CAKE WITH LEMON GLAZE - DAVID LEBOVITZ
2014-01-11 2 tablespoons freshly squeezed lemon juice. Butter an 8-inch (20cm) square cake pan and line with bottom with parchment paper. Preheat the oven to 375º (190ºC.) To make the white chocolate cake, in a bowl set over a pan of barely simmering water, warm the butter, white chocolate, lemon zest, and salt together, stirring gently, until the ...
From davidlebovitz.com


WHITE CHOCOLATE AND LEMON WEDDING CAKE RECIPE | YUMMLY
Jun 15, 2013 - White Chocolate And Lemon Wedding Cake With Sugar, Cornstarch, Fresh Lemon Juice, Large Egg Yolks, Unsalted Butter, White Chocolate, Philadelphia, Powdered Sugar, Heavy Whipping Cream, Lemon Curd, White Chocolate, Heavy Whipping Cream, Cake Flour, Baking Powder, Salt, Buttermilk, Frozen Orange Juice
From pinterest.co.uk


RECIPE WHITE CHOCOLATE AND LEMON WEDDING CAKE - YOUTUBE
Recipe - White Chocolate and Lemon Wedding CakeINGREDIENTS:-6 cups sugar 9 teaspoons cornstarch 3 cups fresh lemon juice 36 large egg yolks 3 cups (6 sticks)...
From youtube.com


WHITE CHOCOLATE AND LEMON WEDDING CAKE RECIPE
May 17, 2013 - This Pin was discovered by epicurious. Discover (and save!) your own Pins on Pinterest
From pinterest.com.au


WHITE CHOCOLATE BERRY WEDDING CAKE - CREATE THE MOST AMAZING …
All cool recipes and cooking guide for White Chocolate Berry Wedding Cake are provided here for you to discover and enjoy ... Recipe For Lemon Meringue Pie Easy Easy Million Dollar Pie Recipe Easy Cuban Recipes Dessert Recipes. Dessert Recipes Using Maple Syrup Christmas Dessert Roll Pizza Hut Apple Dessert Pizza Pizza Hut Menu Desserts Basil Seeds Dessert …
From recipeshappy.com


26 CHOCOLATE WEDDING CAKE IDEAS THAT WILL BLOW YOUR GUESTS' …
Red Velvet. True chocolate lovers know that red velvet cake is just a play on chocolate, which makes this maroon-hued flavor perfect for the cocoa connoisseur. Take a note from Elsie's Flour Shop and play up the pretty color by adding sugar flowers in both matching and contrasting hues.
From marthastewart.com


CHOCOLATE RASPBERRY WEDDING CAKE RECIPE
2021-04-22 Lemon raspberry wedding cake pt 1, baker's white chocolate and raspberry parfaits, cream… nuts and seeds, and chocolate & raspberry cream cake for this recipe you will need: The cake comes out with a dry texture and a remarkably plain taste. For a special treat, garnish it with fresh raspberries!
From weddingcake.live


WHITE CHOCOLATE AND LEMON WEDDING CAKE | RECIPE | WEDDING …
Jan 4, 2012 - White Chocolate and Lemon Wedding Cake Recipe. Jan 4, 2012 - White Chocolate and Lemon Wedding Cake Recipe. Jan 4, 2012 - White Chocolate and Lemon Wedding Cake Recipe. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or …
From pinterest.com


WEDDING CAKE RECIPES | MARTHA STEWART
Give your cake a splash of whimsy. Order up a fondant cake, plus a bucket of fondant, from a bakery. Add food coloring to the fondant to get the right hues, and roll out into a thin sheet. Cut with various teardrop-shaped cookie cutters, let dry, and attach to the front of the cake with gum paste mixed with hot water.
From marthastewart.com


LEMON AND WHITE CHOCOLATE LOAF CAKE - ANNIE'S NOMS
2013-04-10 Preheat the oven to 180 degrees C/350F and grease and line a loaf tin. Place the flour, baking powder, salt and white chocolate chunks into a medium sized bowl and mix until combined. Leave to one side. Place the sugar, lemon zest, yoghurt, vanilla extract and eggs into a large bowl or the bowl of your stand mixer and mix until light and smooth ...
From anniesnoms.com


BEST WONDERFUL WEDDING CAKE RECIPES RECIPES, NEWS, TIPS AND …
2019-04-24 Luscious Lemon Coconut Cake. This may be Anna’s go-to birthday cake, but its delicate combination of lemon and coconut is wonderful for a special occasion like a wedding. It has a sweet and tangy filling, a rich sabayon buttercream, and a flurry of shredded coconut. Get the recipe. 29 / 38.
From foodnetwork.ca


WHITE CHOCOLATE WEDDING CAKE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for White Chocolate Wedding Cake are provided here for you to discover and enjoy ... Vegan White Bean Soup Recipes Calabaza Squash Soup Recipe Mexican Noodle Soup Recipe Grinders Soup Menu Flat Belly Soup Diet Recipes For Chicken Noodle Soup 5 Stars Frog Soup Recipe Soup Recipes For Pancreatitis Vintage Campbell …
From recipeshappy.com


LEMON CELEBRATION CAKE! - JANE'S PATISSERIE
2015-08-05 Cake. Grease & line two 8"/20cm deep cake tins and preheat your oven to 180ºC/160ºC fan. Beat together the unsalted butter & caster sugar until smooth - this will take a couples of minutes! Once combined add the self raising flour, eggs, lemon zest and lemon juice and beat until combined - try not to over beat!
From janespatisserie.com


WHITE CHOCOLATE AND LEMON WEDDING CAKE | RECIPE | LEMON …
Jun 24, 2020 - White Chocolate and Lemon Wedding Cake Recipe. Jun 24, 2020 - White Chocolate and Lemon Wedding Cake Recipe. Jun 24, 2020 - White Chocolate and Lemon Wedding Cake Recipe. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or …
From pinterest.com


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