Best 7 White Chocolate And Lemon Wedding Cake Recipes

WHITE CHOCOLATE AND LEMON WEDDING CAKE

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

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.

LEMON-LATTICE WHITE CHOCOLATE CAKE

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

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

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.

WHITE CHOCOLATE LEMON CUPCAKES

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.

WHITE CHOCOLATE WEDDING CAKE

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.