A wedding cake with with a light lemon mousse filling and fresh raspberries. Requires refrigeration.
My husband’s cousin wanted a summery wedding cake with lemon and raspberry. I found a recipe from Epicurious here and it was delicious. The changes we made: added frozen blueberries to the batter, used a white chocolate ganache to go under the fondant, and stabilized the mousse filling with gelatin.
This wedding cake recipe from Bon Appetit was dense enough cake for a wedding cake. It isn’t a delicate, fluffy cake as it has to be able to support a raspberry mousse filling, ganache outside, and fondant. People said it was the best cake they had ever had. While the original recipe called for 3″ pans, I had trouble getting the cake to cook fully in a 3″ pan, so I went with 2″ pans.
I went to the Ghiradelli Chocolate outlet to get white chocolate baking bars for my white chocolate ganache. Some of the things I learned about white chocolate ganache:
White Chocolate Ganache Tips
- White chocolate ganache should be either 3.5:1 to 4:1. The 3:1 was difficult to get to the right consistency – too soft unless you refrigerate and then it goes hard too fast.
- White chocolate ganache using commercial white chocolate is really too sweet to use as a cake covering. If I were to use white chocolate again, I’d try and make my own with much less sugar.
- White chocolate ganache wants to split and have the oils come out. You can recombine the oil back in by warming up some whole milk and dribbling a little in and wisking the ganache back until it re-emulsifies.
- It takes a LOT of ganache which is expensive. This cake has 10 lbs of white chocolate as the filling dams and an outer layer. Even then I ran out a little. It would have helped to have another 1-2 lbs.
- I’m not a fan of the upside down cake ganaching method because I was working with large layers and delicate filling, so I just used that method – but right side up.
I used Jennifer Dontz’s fondant recipe – where the recipe calls for a mixing of Merken’s Super White with Pettinice fondant. It was a tad sweet, but I couldn’t tell if it was the white chocolate overpowering it all. I can say that the fondant seemed more forgiving than straight fondant. I didn’t have any drying or cracking problems, and it was easy to roll out and cover even the big 14″ layer.
Refrigerating Fondant and Preventing Sweating
I had to refrigerate the cake due to the filling used, but discovered moisture condensed on the fondant when it came out of the refrigerator. I discovered that the secret to eliminating sweating fondant is to lightly wrap the fondant covered cake with plastic wrap in the refrigerator and when you take it out, leave the wrap on until the cake comes to environmental equilibrium. The sweating will occur on the plastic wrap and you can safely unwrap the cake and not have sweating on the fondant.
Lemon and Fresh Raspberry Wedding Cake Recipe
- 13 ea eggs large
- 5 1/2 cups sugar
- 2 2/3 cups vegetable oil
- 2 2/3 cups part-skim ricotta cheese about 21 ounces
- 1/4 cup orange juice
- 1/4 cup lemon peel grated
- 3 tbsp orange liqueur Cointreau
- 2 1/2 tbsp fresh lemon juice
- 1 tbsp pure vanilla extract
- 8 3/4 cups all-purpose flour
- 2 tbsp baking powder
- 1 tsp salt
- 3-4 cups blueberries optional
- 5 ea eggs large
- 1 1/4 cups unsalted butter room temperature
- 1 1/4 cups sugar
- 3/4 cups fresh lemon juice
- 3 cups whipping cream chilled
- 6 tbsp sugar
- 2 tsp gelatin melted in 2 tbsp hot water
- 1 1/2 cups water
- 3/4 cup fresh lemon juice
- 3/4 cup sugar can be cut back depending on tartness preference
- 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. (I used normal 2" high Parish Magic Line cake pans)
- 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). If using 2" pans, fill to half full.
- 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. Time for baking will be less for 2" pans.
- 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, being careful not to curdle the eggs. Return to same pan. Stir over medium heat until curd thickens and just begins to bubble, about 3 minutes. Add in gelatin and mix in thoroughly.
- Strain curd into large bowl. Cover surface with plastic wrap to avoid skin on the custard. Chill until cold and thick, stirring occasionally, about 4 hours.
- Beat cream and 6 tablespoons sugar in medium bowl until firm peaks form. Stabilize with some additional melted gelatin while you whip if you need extra assurance. Fold whipped cream into curd in 4 additions. Chill filling until very cold, about 2 hours.
- 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.
- 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.
- 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. Modify assembly as necessary for 2" Cakes.
- Using long serrated knife, cut off domed top of 12-inch cake to level. Cut horizontally into 3 equal layers. Place bottom layer cut side up on 12 inch cardboard. Utilize frosting dam. Brush with 1/2 cup of lemon syrup. Spread with 3 cups of lemon frosting. Sprinkle with 2 cups raspberries. Slide top layer onto raspberries. Press cake to compact slightly. Brush with 1/2 cup syrup. Cover tightly with plastic wrap. Refrigerate both cakes overnight.
One full recipe will fill a 14″ and a 12″ – 2″ pan.
a 1/3 recipe will fill two 8″ – 2″ deep pans.
a 1/4 recipe will fill two 6″ – 2″ deep pans.