Bon Appetit Desserts (42 page)

1 9-inch-diameter cardboard cake round

1 12-inch-diameter cardboard cake round

1 11-inch-diameter revolving cake stand (optional)

9 12-inch-long, ¼-inch-diameter wood dowels

4 ½ cups assorted whole berries (such as raspberries, blueberries, blackberries, and strawberries)

Fresh mint sprigs

12 cups mixed berries (such as raspberries, blueberries, blackberries, and hulled, quartered strawberries)

6 tablespoons sugar

CAKE
: Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 350°F. Butter one 12-inch-diameter cake pan with 3-inch-high sides, one 9-inch-diameter cake pan with 3-inch-high sides, and one 6-inch-diameter cake pan with 3-inch-high sides. Line pan bottoms with parchment paper. Sift flour, baking powder, and salt into medium bowl. Using electric mixer, beat butter in 12-quart bowl at medium-high speed until light. Gradually add sugar and beat until well blended. Beat in both extracts. At medium-low speed, beat in flour mixture alternately with milk in 3 additions each, beating just until combined (batter will be thick).

Using electric mixer fitted with clean dry beaters, beat egg whites in another large bowl until stiff but not dry. Fold ⅓ of whites into batter to lighten. Fold in remaining whites. Spoon batter into prepared pans, making sure that depth of batter is the same in each pan; smooth tops. Bake until tops are deep golden brown and tester inserted into centers comes out clean, about 55 minutes for 6-inch cake, about 1 hour 5 minutes for 9-inch cake, and about 1 hour 20 minutes for 12-inch cake. Cool cakes in pans on racks 20 minutes. Run knife around pan sides to loosen cakes. Turn out cakes onto racks and peel off parchment. Cool cakes completely.

SYRUP
: Mix all ingredients in heavy large saucepan. Boil over medium-high heat until mixture is reduced to 2⅔ cups, stirring occasionally, about 10 minutes. Cool syrup completely.

FROSTING
: Using electric mixer, beat cream cheese in large bowl until light. Gradually add sugar and beat until fluffy. Add cream, Marsala, and vanilla; beat until well blended. Cover and let stand at room temperature up to 1 hour.

ASSEMBLY
: Finely grind chocolate in processor (do not overprocess or chocolate will soften and clump together). Using serrated knife, cut each cake horizontally into 3 equal layers. Spread dab of frosting on 6-inch-diameter cardboard round; top with bottom layer of 6-inch cake, cut side up. Brush cake with 2 tablespoons syrup, then spread ½ cup frosting over and sprinkle with 2 tablespoons ground chocolate. Top with middle layer of 6-inch cake. Brush with 2 tablespoons syrup, then spread ½ cup frosting over and sprinkle with 2 tablespoons ground chocolate. Brush 2 tablespoons syrup over cut side of top layer of 6-inch cake. Using hands, turn cake layer over and place cut side down atop frosted cake layers. Cover and chill cake.

Spread dab of frosting on 9-inch-diameter cardboard round; top with bottom layer of 9-inch cake, cut side up. Brush with ¼ cup syrup, then spread 1 cup frosting over and sprinkle with ¼ cup ground chocolate. Top with middle layer of 9-inch cake. Brush with ¼ cup syrup [1], then spread 1 cup frosting over and sprinkle with ¼ cup ground chocolate. Brush ¼ cup syrup over cut side of top layer of 9-inch cake. Slide large tart pan bottom or springform cake pan bottom under cake layer. Using pan bottom as aid, lift cake layer and turn cut side down atop frosted cake layers. Cover and chill cake.

Spread dab of frosting on 12-inch-diameter cardboard round; top with bottom layer of 12-inch cake, cut side up. Brush with ½ cup syrup, then spread 2 cups frosting over and sprinkle with ½ cup ground chocolate. Top with middle layer of 12-inch cake. Brush with ½ cup syrup, then spread 2 cups frosting over and sprinkle with ½ cup ground chocolate. Brush ½ cup syrup over cut side of top layer of 12-inch cake. Slide large tart pan bottom or cake pan bottom under cake. Using pan bottom as aid, lift cake layer and turn cut side down atop frosted cake layers. Cover and chill all cakes until firm, about 4 hours. Cover remaining frosting and let stand at room temperature.

Place 12-inch cake on cardboard round atop large flat platter. Place platter on cake stand if using. Using icing spatula, spread 4 cups frosting over top and sides of cake; smooth top. Swirl frosting decoratively on sides of cake. Press 1 dowel into center of 12-inch cake. Mark dowel ¼ inch above top of cake [2]. Remove dowel and cut with serrated knife at marked point. Cut 4 more dowels to same length. Press 4 cut dowels into 12-inch cake, inserting 4 inches in from cake edges and spacing evenly. Press 1 dowel into center of cake. Chill cake on platter.

Place 9-inch cake on cardboard round atop large flat plate or tart pan bottom. Place plate on cake stand. Using icing spatula, spread 3 cups frosting over top and sides of cake; smooth top. Swirl frosting decoratively on sides of cake. Press 1 dowel into center of 9-inch cake. Mark dowel ¼ inch above top of cake. Remove dowel and cut at marked point. Cut remaining 3 dowels to same length. Press 4 cut dowels into 9-inch cake, inserting 3 inches in from cake edges and spacing evenly. Chill 9-inch cake on plate.

Place 6-inch cake on cardboard round atop large flat plate or tart pan bottom. Place plate on cake stand. Using icing spatula, spread 2 cups frosting over top and sides of cake; smooth top. Swirl frosting decoratively on sides of cake. Chill all cakes until frosting sets, about 2 hours.

DO AHEAD
:
Can be made 1 day ahead. Cover cakes and remaining frosting separately with plastic wrap; keep refrigerated. Bring frosting to room temperature before continuing.

Using metal spatula as aid, gently place 9-inch cake on cardboard round atop 12-inch cake, centering carefully on dowels. Gently place 6-inch cake on cardboard round atop dowels in 9-inch cake.

Spoon remaining frosting into pastry bag fitted with medium star tip. Pipe decorative border around base of 12-inch cake and around top edge of each tier. Arrange berries decoratively inside piped borders atop each tier.

DO AHEAD
:
Can be made 8 hours ahead. Keep chilled.

Let cake stand at room temperature at least 3 hours and up to 6 hours before serving. Garnish with mint.

TOPPING
: Toss berries with sugar in large bowl. Let stand at least 30 minutes and up to 2 hours at room temperature.

Remove top and middle cake tiers. Remove dowels from middle cake. Cut top and middle cakes into slices; transfer to plates. Remove dowels from bottom cake. Starting 3 inches in from edge of bottom cake and cutting through from top to bottom, cut 6-inch-diameter circle in center of cake. Cut outer portion of cake into slices [3], then cut inner portion into slices. Spoon berries around cake slices and serve.

White Chocolate and Lemon Wedding Cake

Clear instructions, simple techniques, and plenty of do-aheads make this impressive wedding cake foolproof. The result is a take on a classic American silver cake (which is made with egg whites) filled with lemon mousse and lemon curd (which uses the egg yolks). The tiers are frosted with a delicate icing made of white chocolate and cream cheese. A delicious bonus: An elegant, colorful compote made with fresh berries accompanies each slice.
50 servings

Make the curd in two separate batches. It’s used as a filling between the cake layers and as a component in the mousse.
Makes about 10 ½ cups

6 cups sugar, divided

9 teaspoons cornstarch, divided

3 cups fresh lemon juice, divided

36 large egg yolks, divided

3 cups (6 sticks) unsalted butter, cut into 24 pieces, divided

Whisk 3 cups sugar and 4 ½ teaspoons cornstarch in heavy medium saucepan to blend. Gradually whisk in 1½ cups lemon juice, then 18 egg yolks. Add 1½ cups butter. Cook over medium heat until curd thickens and boils, whisking constantly, about 18 minutes. Transfer curd to medium bowl. Press plastic wrap directly onto surface of curd. Make second batch of curd, using same amount of each ingredient. Chill at least 1 day.

DO AHEAD
:
Can be made 7 days ahead. Keep chilled.

Make the frosting in two separate batches at least one day ahead. One batch is for the 12-inch cake; the second batch is for the other two cakes. Cream replaces butter in this variation of standard cream cheese frosting, so it’s spreadable straight from the fridge. For the best results, use heavy whipping cream.
Makes about 16 cups

16 ounces high-quality white chocolate (such as Lindt or Perugina), chopped, divided

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

5 cups (packed) powdered sugar (about 1¼ pounds), divided

4 cups chilled heavy whipping cream, divided

Place 8 ounces chocolate in top of double boiler set over barely simmering water. Stir until chocolate is melted, smooth, and just warm (do not overheat); remove from over water. Using electric mixer, beat 3 packages cream cheese in large bowl until fluffy. Beat in 1¼ cups sugar, then warm chocolate. Beat 2 cups cream and 1¼ cups sugar in medium bowl until medium-firm peaks form. Fold into cream cheese mixture in 3 additions. Cover; chill. Make second batch of frosting, using same amount of each ingredient. Chill frosting at least 1 day.

DO AHEAD
:
Can be made 4 days ahead. Keep chilled.