Rosella Ginger Pecan Torte: Wedding Cake Recipe

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2 large ripe Anjou pears, peeled

3 tablespoons granulated sugar

1 lemon, sliced

1 stick lemongrass, optional

3 tablespoons sugar

6 tablespoons (3 ounces) water

8 tablespoons (4 ounces) ginger wine (recommended: Stone's Ginger Wine)

1 3/4 cups all-purpose flour

1 1/2 tablespoons powdered ginger

1 tablespoon baking powder

1 teaspoon salt

1 cup (2 sticks) butter

1/2 cup oil

1 tablespoon vanilla (recommended: Nielsen-Massey)

2 cups sugar

1/2 cup granulated brown sugar

2 tablespoons pale treacle (recommended: Golden Syrup)

4 large eggs

2 cup pecans, finely chopped

1/4 cup fresh grated coconut (substitute desiccated or flaked)

1/2 cup small dice glace baby ginger (recommended: The Ginger People)

1/2 cup drained, crushed pineapple

Meringue Dacquoise, recipe follows

Ginger Marmalade, recipe follows

Mother's Washed Cream, recipe follows

Ginger Bittersweet Chocolate Ganache, recipe follows

White Chocolate Rolled Fondant, recipe follows

6 egg whites

2 cups sifted powdered sugar

1 1/2 teaspoons Madagascar bourbon vanilla (recommended: Nielsen Massey)

2 cups coarsely chopped toasted pecans

1 1/2 tablespoons sifted all-purpose flour

1 1/2 tablespoons sifted potato flour

1 1/2 teaspoons sifted good quality cocoa powder (recommended: Guittard)

1 (10-ounce) jar baby ginger marmalade (recommended: The Ginger People)

2 tablespoons butter

3 tablespoons water

2 tablespoons lemon juice

3 tablespoons ginger wine (recommended: Stone's Ginger Wine)

1/2 cup superfine sugar

1 cup (2 sticks) unsalted butter

2 tablespoons uncooked good-flavored honey

1 tablespoon Madagascar bourbon vanilla essence (recommended: Nielsen-Massey)

1 1/2 cups bittersweet chocolate

1 1/2 cups double cream

3/4 cup toasted pecans finely chopped

1/4 cup finely chopped glace baby ginger

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