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Fondant-Covered Wedding Cake With Raspberries And Chocolate

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dessert low carb vegetarian
Nutrition per serving    (USDA % daily values)


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Ingredients for 50 servings

Nonstick vegetable oil spray

1 2-pound box cake flour

2 tablespoons baking powder

1 teaspoon salt

1 1/2 cups (3 sticks) unsalted butter, room temperature

5 cups sugar

3 1/2 cups water, room temperature

6 large egg whites

12 ounces bittersweet chocolate bars, cut into 1/4-inch pieces

3 cardboard cake rounds (one 6-inch, one 9-inch and one 12-inch, trimmed to 5, 8 and 11 inches in diameter, respectively)

2 3/4 pounds (44 ounces) good-quality white chocolate (such as Lindt, Callebaut or Baker's), chopped

8 1/2 8-ounce packages (68 ounces) Philadelphia-brand cream cheese, room temperature

4 1/4 cups (8 1/2 sticks) unsalted butter, room temperature

7 teaspoons vanilla extract

1 tablespoon almond extract

Bakers Rose gel base (or paste) color #7346 (from one 1-ounce bottle)

2 18-ounce jars raspberry preserves

5 1/2-pint baskets raspberries

3 2-pound packages Regalice fondant

9 sturdy plastic straws

Assorted unsprayed roses

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