White Chocolate and Lemon Wedding Cake – a delicious recipe with sugar, cornstarch, lemon juice, egg yolks, butter, white chocolate. Easy to follow and perfect for any occasion.
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Make the curd in two separate batches.
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It's used as a filling between the cake layers and as a component in the mousse.
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Whisk 3 cups sugar and 4 1/2 teaspoons cornstarch in heavy medium saucepan to blend.
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Gradually whisk in 1 1/2 cups lemon juice, then 18 yolks.
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Add 1 1/2 cups butter.
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Cook over medium heat until curd thickens and boils, whisking constantly, about 18 minutes.
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Transfer curd to medium bowl.
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Press plastic wrap directly onto surface of curd.
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Make second batch of curd, using same amount of each ingredient.
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Refrigerate at least 1 day.
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(Can be made 7 days ahead.
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Keep chilled.)
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Make the frosting in two separate batches at least one day ahead.
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One batch is for the 12-inch cake, one for the other two cakes.
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Cream replaces butter in this variation of the standard cream cheese frosting, so it's spreadable straight from the fridge.
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Use heavy whipping cream for the best results.
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Place 8 ounces chocolate in top of double boiler set over barely simmering water.
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Stir just until chocolate is melted, smooth, and just warm (do not overheat); remove from over water.
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Using electric mixer, beat 3 packages cream cheese in large bowl until fluffy.
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Beat in 1 1/4 cups sugar, then warm chocolate.
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Beat 2 cups cream and 1 1/4 cups sugar in medium bowl until medium-firm peaks form.
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Fold into cream cheese mixture in 3 additions.
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Cover; chill.
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Make second batch of frosting, using same amount of each ingredient.
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Refrigerate frosting at least 1 day and up to 4 days.
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Place lemon curd in large bowl and refrigerate.
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Place white chocolate in top of double boiler set over barely simmering water.
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Stir just until chocolate is melted, smooth, and just warm (do not overheat); remove from over water.
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Beat whipping cream in another large bowl until medium-firm peaks form; fold in warm white chocolate.
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Fold mixture into lemon curd in 3 additions.
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Cover bowl and chill mousse until cold and set, at least 1 day and up to 4 days.
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Use half of these ingredients to make the 12-inch cake and half to make both the 9- inch and the 6-inch cakes.
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Sift the flour first, then measure it.
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Position rack just below center of oven and preheat to 350F.
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Butter and flour 12-inch-diameter cake pan with removable bottom and 3-inch-high sides.
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Butter and flour 9-inch-diameter cake pan with removable bottom and 3-inch-high sides.
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Butter and flour 6-inch-diameter cake pan with removable bottom and 3-inch-high sides.
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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.
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Mix 1 1/2 cups buttermilk, 3 tablespoons orange juice concentrate, and 2 1/2 tablespoons vanilla in small bowl.
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Using electric mixer, beat 3/4 cup (1 1/2 sticks) butter in large bowl until smooth and fluffy.
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Gradually beat in 1 1/4 cups sugar, then 3/4 cup oil.
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Beat in 1 more cup sugar.
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Beat in flour mixture in 4 additions alternately with buttermilk mixture in 3 additions, scraping down sides of bowl often.
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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.
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Gradually add 1 cup sugar, beating until whites fall from beaters in thick, puffy (not stiff) ribbon, about 4 minutes.
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Fold whites into batter in 4 additions.
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Transfer batter to prepared 12-inch pan.
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Bake cake until brown and tester inserted into center comes out clean, about 1 hour 25 minutes.
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Cool cake in pan on rack 30 minutes.
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Cut around cake to loosen; remove pan sides.
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Maintain oven temperature.
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Make second batch of cake batter following same technique as for first cake and using same amount of each ingredient.
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Transfer 8 1/2 cups batter to prepared 9-inch pan; transfer 4 cups batter to prepared 6-inch pan.
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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.
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Cool cakes in pans on racks 30 minutes.
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Cut around cakes to loosen.
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Remove pan sides.
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Cool all cakes completely.
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(Can be made 1 day before filling and frosting the cakes.
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Return cakes to pans.
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Cover with foil and store at room temperature.)
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To make filling and frosting the cakes easier, use tart-pan bottoms or buy cardboard rounds from a cake and candy supply store.
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Push 12-inch cake up to release from pan.
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Using large serrated knife, cut off enough of top crust to make cake 2 1/2 inches high.
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Cut cake horizontally into 3 layers, each about 3/4 inch thick.
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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.
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Cut bottom layer from pan bottom and place on tart-pan bottom or cardboard round.
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Spread generous 1 3/4 cups mousse over.
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Drop 1 3/4 cups curd over by tablespoonfuls and spread to cover mousse in even layer.
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Refrigerate until mousse and curd are firm, about 1 hour.
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Using tart-pan bottom, place middle layer on bottom layer.
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Spread with same amounts of mousse and curd.
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Using tart-pan bottom, place top layer on cake and press lightly.
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Refrigerate assembled cake.
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Push 9-inch cake up to release from pan.
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Cut off enough of top crust to make cake 2 1/2 inches high.
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Cut cake horizontally into 3 layers, each about 3/4 inch thick.
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Using tart-pan bottom or cardboard round, transfer top layer to work surface and cover; repeat with middle layer.
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Cut bottom layer from pan bottom and place on 8-inch tart-pan bottom or cardboard round.
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Spread 1 1/4 cups mousse over.
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Drop generous 2/3 cup curd over by tablespoonfuls and spread to cover mousse in even layer.
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Refrigerate until mousse and curd are firm, about 1 hour.
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Using tart-pan bottom, place middle layer on bottom layer.
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Spread with same amount of mousse and curd.
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Using tart-pan bottom, place top layer on cake and press lightly.
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Refrigerate assembled cake.
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Push 6-inch cake up to release from pan.
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Cut off enough of top crust to make cake 2 1/2 inches high.
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Cut cake horizontally into 3 layers, each about 3/4 inch thick.
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Transfer top layer to work surface and cover; repeat with middle layer.
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Cut bottom layer from pan bottom and place on 5-inch tart-pan bottom or cardboard round.
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Spread generous 1/2 cup mousse over.
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Drop 6 tablespoons curd over by tablespoonfuls and spread to cover mousse in even layer.
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Refrigerate until mousse and curd are firm, about 1 hour.
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Using large spatula, place middle layer on bottom layer.
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Spread with same amount of mousse and curd.
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Using large spatula, place top layer on cake and press lightly.
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Refrigerate assembled cake.
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Spread 2 1/4 cups frosting thinly over top and sides of 12-inch assembled cake as first coat.
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Spread 1 1/2 cups frosting thinly over top and sides of 9-inch assembled cake.
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Spread 3/4 cup frosting thinly over top and sides of 6-inch assembled cake.
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Chill all cakes 1 hour.
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Spread 5 cups frosting over 12-inch cake.
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Spread 3 2/3 cups frosting over 9-inch cake.
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Spread 2 cups frosting over 6-inch cake.
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Refrigerate 6-inch cake.
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Place 12-inch cake on platter.
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Press 1 dowel straight down into center and through to bottom of cake.
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Mark dowel 1 1/4 inches above level of frosting.
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Remove dowel and cut with serrated knife at marked point.
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Cut 7 more dowels to same length.
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Press 1 dowel back into center of cake.
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Press remaining 7 dowels into cake, spaced equally apart and 3 to 3 1/4 inches from center dowel.
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Chill cake with dowels.
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Press 1 dowel straight down into center of 9-inch cake.
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Mark dowel 1 1/4 inches above level of frosting.
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Remove dowel and cut with serrated knife at marked point.
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Cut 5 more dowels to same length.
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Press 1 dowel back into center of cake.
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Press remaining dowels into cake, spaced equally apart and 2 inches from center; chill with dowels.
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(Can be made 2 days ahead.
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After frosting is firm, cover cakes with cake domes or loosely with foil; keep chilled.)
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Mix of large and tiny white roses and freesias (about 5 dozen)
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Place 9-inch cake atop dowels in 12-inch cake.
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Place 6-inch cake atop dowels in 9-inch cake.
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Place large roses between bottom and middle tiers, fitting in tiny roses and freesias to fill space.
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Fill space between middle and top tiers with mix of flowers.
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This fruit compote contributes color and flavor contrast to each serving of the cake.
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Combine all ingredients in large bowl; toss to coat.
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Cover; chill until juices form, at least 1 hour and up to 6 hours.
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Place top and middle cake tiers on work surface.
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Remove flowers and dowels from cakes.
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Cut top cake into 8 slices.
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Cut middle cake into 16 slices.
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Insert knife straight down into 12-inch cake 3 inches from edge.
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Continue to cut around cake 3 inches from edge, making 6-inch-diameter circle in center.
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Cut outer ring into 18 slices.
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Cut 6-inch center into 8 slices.
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Place cake slices on plates; spoon compote alongside each.
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 33 ingredients. The key ingredients include: 6 cups sugar, 9 teaspoons cornstarch, 3 cups fresh lemon juice, 36 large egg yolks, and more.
Yes, White Chocolate and Lemon Wedding Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.