June 18, 2022
From Venice Florida to Providence Rhode Island, the most delicious Lemon Cake you will ever taste!
There was another cake that Julia made, a Charlotte cake, and she said,"You know, you have to be very careful because this cake can collapse." And as she was saying that, the whole thing just kind of fell down as Julia exclaimed "Well, that didn't work out!' ~stories of Julia Child's "mistakes" from mashed.com
My sister fretted and groaned. " This cake is not up to par. " I was not worried. I knew it would be the best cake anyone could provide... and it was..
She made this creation for my daughter, her beloved niece. It was her contribution to my daughters most lovely family and friend wedding where everyone became a part of the celebration. My friend Lynn arranged the wedding bouquets and table arrangements from her garden; another caterer friend provided a delicious homemade buffet; my husband, a wine merchant, provided carefully curated wines; her friends in real estate development provided the reception space in an old mill and my daughter created all the invitations and graphic paperwork herself with help from her sister, also a graphic artist. My sister, the most bold, innovative and adventurous cook you could know provided the awesome wedding cake.
The cake was a labor of love. My sister drove up from Florida with the lemons from her Florida lemon tree. She had to keep various parts of the cake cool on a hot summer day, partially assemble the cake, drive it to Providence and finish the assembly. The reception hall was cool but not air conditioned. And melting was a real concern. Poor Gail was super stressed and disappointed that the cake was not more perfect. But it was in every way. The story alone adds to the uniqueness, love and memories of that special day. No one noticed that anything was wrong and everyone marveled over the cake. The most delicious ever.
Reviewing this recipe, I asked her how she did it and she said, "Patience, Practice and a love for my niece!"
White Chocolate and Lemon Wedding Cake from the kitchen of Gail Dorsey
This is complex!! I don't know how she pulled it off!!
I think one could reduce amounts and make a smaller cake for a special occasion. The flavors were spectacular!
Follow Below or click the link for the recipe on Bon Appetit online.
My sister contends that a white chocolate buttercream frosting would be easier to manage and more stable than a cream cheese frosting if you have a challenging kitchen situation and it would taste much better, too.
Orange Buttermilk Cake with Lemon White Chocolate Mousse Filling
Iced with White Chocolate Ganache and Served with Fresh Berry Compote.
Ingredients
50 Servings
LEMON CURD
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
FROSTING
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
LEMON-WHITE CHOCOLATE MOUSSE
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
ORANGE BUTTERMILK CAKE
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
FILLING AND FROSTING CAKES
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
DECORATION
Mix of large and tiny white roses and fresias (about 5 dozen)
BERRY COMPOTE
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
Preparation
LEMON CURD
Step 1
Whisk 3 cups sugar and 4 1/2 teaspoons cornstarch in heavy medium saucepan to blend. Gradually whisk in 1 1/2 cups lemon juice, then 18 yolks. Add 1 1/2 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. Refrigerate at least 1 day. DO AHEAD Can be made 7 days ahead. Keep chilled.
FROSTING
Step 2
Place 8 ounces chocolate in top of double boiler set over barely simmering water. Stir just 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 1 1/4 cups sugar, then warm chocolate. Beat 2 cups cream and 1 1/4 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. Refrigerate frosting at least 1 day and up to 4 days.
LEMON-WHITE CHOCOLATE MOUSSE
Step 3
Place lemon curd in large bowl and refrigerate. Place white chocolate in top of double boiler set over barely simmering water. Stir just until chocolate is melted, smooth, and just warm (do not overheat); remove from over water. Beat whipping cream in another large bowl until medium-firm peaks form; fold in warm white chocolate. Fold mixture into lemon curd in 3 additions. Cover bowl and chill mousse until cold and set, at least 1 day and up to 4 days.
ORANGE BUTTERMILK CAKE
Step 4
Position rack just below center of oven and preheat to 350°F. Butter and flour 12-inch-diameter cake pan with removable bottom and 3-inch-high sides. Butter and flour 9-inch-diameter cake pan with removable bottom and 3-inch-high sides. Butter and flour 6-inch-diameter cake pan with removable bottom and 3-inch-high sides. Sift 5 1/2 cups sifted cake flour, 5 1/2 teaspoons baking powder, and 1 1/4 teaspoons salt 3 times into large bowl. Mix 1 1/2 cups buttermilk, 3 tablespoons orange juice concentrate, and 2 1/2 tablespoons vanilla in small bowl.
Step 5
Using electric mixer, beat 3/4 cup (1 1/2 sticks) butter in large bowl until smooth and fluffy. Gradually beat in 1 1/4 cups sugar, then 3/4 cup oil. Beat in 1 more cup sugar. Beat in flour mixture in 4 additions alternately with buttermilk mixture in 3 additions, scraping down sides of bowl often. Using clean dry beaters, beat 1 1/4 cups (about 10) egg whites and 1/4 teaspoon cream of tartar in another large bowl until soft peaks form. Gradually add 1 cup sugar, beating until whites fall from beaters in thick, puffy (not stiff) ribbon, about 4 minutes. Fold whites into batter in 4 additions. Transfer batter to prepared 12-inch pan.
Step 6
Bake cake until brown and tester inserted into center comes out clean, about 1 hour 25 minutes. Cool cake in pan on rack 30 minutes. Cut around cake to loosen; remove pan sides. Maintain oven temperature.
Step 7
Make second batch of cake batter following same technique as for first cake and using same amount of each ingredient. Transfer 8 1/2 cups batter to prepared 9-inch pan; transfer 4 cups batter to prepared 6-inch pan. Bake cakes until brown and tester inserted into center comes out clean, about 1 hour 10 minutes for 6-inch cake and 1 hour 18 minutes for 9-inch cake. Cool cakes in pans on racks 30 minutes. Cut around cakes to loosen. Remove pan sides. Cool all cakes completely. DO AHEAD Can be made 1 day before filling and frosting the cakes. Return cakes to pans. Cover with foil and store at room temperature.
FILLING AND FROSTING CAKES
Step 8
Push 12-inch cake up to release from pan. Using large serrated knife, cut off enough of top crust to make cake 2 1/2 inches high. Cut cake horizontally into 3 layers, each about 3/4 inch thick. Using tart-pan bottom or 11-inch cardboard round, transfer top layer to work surface and cover; transfer middle layer to work surface and cover. Cut bottom layer from pan bottom and place on tart-pan bottom or cardboard round. Spread generous 1 3/4 cups mousse over. Drop 1 3/4 cups curd over by tablespoonfuls and spread to cover mousse in even layer. Refrigerate until mousse and curd are firm, about 1 hour. Using tart-pan bottom, place middle layer on bottom layer. Spread with same amounts of mousse and curd. Using tart-pan bottom, place top layer on cake and press lightly. Refrigerate assembled cake.
Step 9
Push 9-inch cake up to release from pan. Cut off enough of top crust to make cake 2 1/2 inches high. Cut cake horizontally into 3 layers, each about 3/4 inch thick. Using tart-pan bottom or cardboard round, transfer top layer to work surface and cover; repeat with middle layer. Cut bottom layer from pan bottom and place on 8-inch tart-pan bottom or cardboard round. Spread 1 1/4 cups mousse over. Drop generous 2/3 cup curd over by tablespoonfuls and spread to cover mousse in even layer. Refrigerate until mousse and curd are firm, about 1 hour. Using tart-pan bottom, place middle layer on bottom layer. Spread with same amount of mousse and curd. Using tart-pan bottom, place top layer on cake and press lightly. Refrigerate assembled cake.
Step 10
Push 6-inch cake up to release from pan. Cut off enough of top crust to make cake 2 1/2 inches high. Cut cake horizontally into 3 layers, each about 3/4 inch thick. Transfer top layer to work surface and cover; repeat with middle layer. Cut bottom layer from pan bottom and place on 5-inch tart-pan bottom or cardboard round. Spread generous 1/2 cup mousse over. Drop 6 tablespoons curd over by tablespoonfuls and spread to cover mousse in even layer. Refrigerate until mousse and curd are firm, about 1 hour. Using large spatula, place middle layer on bottom layer. Spread with same amount of mousse and curd. Using large spatula, place top layer on cake and press lightly. Refrigerate assembled cake.
Step 11
Spread 2 1/4 cups frosting thinly over top and sides of 12-inch assembled cake as first coat. Spread 1 1/2 cups frosting thinly over top and sides of 9-inch assembled cake. Spread 3/4 cup frosting thinly over top and sides of 6-inch assembled cake. Chill all cakes 1 hour.
Step 12
Spread 5 cups frosting over 12-inch cake. Spread 3 2/3 cups frosting over 9-inch cake. Spread 2 cups frosting over 6-inch cake. Refrigerate 6-inch cake.
Step 13
Place 12-inch cake on platter. Press 1 dowel straight down into center and through to bottom of cake. Mark dowel 1 1/4 inches above level of frosting. Remove dowel and cut with serrated knife at marked point. Cut 7 more dowels to same length. Press 1 dowel back into center of cake. Press remaining 7 dowels into cake, spaced equally apart and 3 to 3 1/4 inches from center dowel. Chill cake with dowels.
Step 14
Press 1 dowel straight down into center of 9-inch cake. Mark dowel 1 1/4 inches above level of frosting. Remove dowel and cut with serrated knife at marked point. Cut 5 more dowels to same length. Press 1 dowel back into center of cake. Press remaining dowels into cake, spaced equally apart and 2 inches from center; chill with dowels. DO AHEAD Can be made 2 days ahead. After frosting is firm, cover cakes with cake domes or loosely with foil; keep chilled.
ASSEMBLY AND DECORATION
Step 15
Mix of large and tiny white roses and freesias (about 5 dozen).
Step 16
Place 9-inch cake atop dowels in 12-inch cake. Place 6-inch cake atop dowels in 9-inch cake. Place large roses between bottom and middle tiers, fitting in tiny roses and freesias to fill space. Fill space between middle and top tiers with mix of flowers.
BERRY COMPOTE
Step 17
Combine all ingredients in large bowl; toss to coat. Cover; chill until juices form, at least 1 hour and up to 6 hours.
SERVING
Step 18
Place top and middle cake tiers on work surface. Remove flowers and dowels from cakes. Cut top cake into 8 slices. Cut middle cake into 16 slices. Insert knife straight down into 12-inch cake 3 inches from edge. Continue to cut around cake 3 inches from edge, making 6-inch-diameter circle in center. Cut outer ring into 18 slices. Cut 6-inch center into 8 slices. Place cake slices on plates; spoon compote alongside each.
Bon Appetit!
Soul of an Artist
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