This two-tiered wedding cake is beautiful in its simplicity and classic style. Use double-sided tape to attach the ribbon ends at the back of the cake and be sure to wrap the stems of the flowers with floral tape before inserting them into the cake.
- Portion size 60 servings
- Credits : Canadian Living Magazine: Best Cakes & Cupcakes Special Issue, 2013
- 5 lbs white rolled fondant
- 1 cup butter softened
- 2 cups granulated sugar
- 1 tablespoon grated lemon zest
- 4 teaspoons almond extract
- 4 eggs
- 3 cups all-purpose flour
- 1 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup ground almonds
- 2 cups sour cream
Lemon Cream Cheese Icing:
- 1 1/2 lb cream cheese softened
- 1/2 cup butter softened
- 1 tablespoon lemon juice
- 5 cups icing sugar sifted
- 2 tablespoons grated lemon zest
Grease and flour 6-inch (1 L) and 8-inch (2.5 L) square cake pans. Line bottoms with waxed or parchment paper; set aside.
Cake: In very large bowl, beat together butter, sugar, lemon zest and almond extract until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition. Sift together flour, baking powder, baking soda and salt; stir in ground almonds. Stir into butter mixture alternately with sour cream, making 3 additions of dry ingredients and 2 of sour cream.
Pour 3 cups of the batter into small pan; pour remaining batter into large pan. Tap pans lightly on counter to release bubbles. Bake in 325°F (160°C) oven until tester inserted in centre comes out clean, 40 to 45 minutes for small cake, and 55 to 60 minutes for large cake. Let stand in pans for 10 minutes. Loosen edges and turn out onto racks. Remove paper and let cool completely. Repeat cake recipe to make a total of 4 layers. (Make-ahead: Wrap separately in plastic wrap and overwrap with foil; freeze for up to 1 month.)
Lemon Cream Cheese Icing: In large bowl, beat together cream cheese, butter and lemon juice until fluffy. Gradually beat in icing sugar. Beat in lemon zest.
Trim rounded tops of all cakes. Place 1 large layer, cut side up, on cake board. Spread about 1-1/2 cups icing over top for filling. Top with second large layer, cut side down; spread icing over top and sides. Refrigerate until firm.
Place 1 small layer, cut side up, on slightly smaller round of stiff foil-covered cardboard. Using about 3/4 cup icing for filling, assemble and ice as per large tier. (Make-ahead: Cover loosely and refrigerate for up to 2 days.)
Follow How to cover cakes with fondant, using following measurements: large cake, 20 inches (50 cm); small cake, 18 inches (45 cm).
Place large tier on cake stand. Follow How to build a tiered cake.