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White Chocolate And Lemon Wedding Cake

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Epicurious
Related tags
dessert low carb nut free vegetarian
Nutrition per serving    (USDA % daily values)
CAL
898
FAT
173%
CHOL
163%
SOD
35%

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Ingredients for 50 servings

6 cups sugar

9 teaspoons cornstarch

3 cups fresh lemon juice

36 large egg yolks

3 cups (6 sticks) chilled unsalted butter, cut into 1/2-inch cubes

16 ounces imported white chocolate (such as Lindt or Perugina), finely chopped (do not use chips)

6 8-ounce packages Philadelphia-brand cream cheese, room temperature

5 cups (packed) powdered sugar (about 1 1/4 pounds)

4 cups chilled heavy whipping cream

4 cups lemon curd (see above)

14 ounces imported white chocolate (such as Lindt or Perugina), finely chopped (do not use chips)

1 1/3 cups chilled heavy whipping cream

11 cups sifted cake flour

11 teaspoons baking powder

2 1/2 teaspoons salt

3 cups buttermilk

6 tablespoons thawed frozen orange juice concentrate

5 tablespoons vanilla extract

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

6 1/2 cups sugar

1 1/2 cups vegetable oil

2 1/2 cups egg whites (about 20 large)

1/2 teaspoon cream of tartar

2 11-inch-diameter tart-pan bottoms or cardboard rounds

1 8-inch-diameter tart-pan bottom or cardboard round (cut from 9-inch round)

1 5-inch-diameter tart-pan bottom or cardboard round (cut from 6-inch round)

14 12-inch-long, 1/4-inch-diameter wooden dowels

Mix of large and tiny white roses and fresias (about 5 dozen)

8 1-pint containers fresh strawberries, hulled, halved

2 1/2-pint containers fresh blackberries

2 1/2-pint containers fresh raspberries

2 1/2-pint containers fresh blueberries

1 cup sugar

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