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2 1/2 c. Cake flour, (not self-rising)
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2 1/2 tsp Baking pwdr
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1 1/4 tsp Salt
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1 stk plus 2 Tbsp. unsalted butter, softened (1/2 c.)
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1 1/4 c. Sugar
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3 lrg Large eggs
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1 1/2 tsp Vanilla
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1 c. Lowfat milk
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1 1/2 Tbsp. Freshly grated lemon zest Note: 2 separate batches of this batter, (don't double) are required in this recipe
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2/3 c. Sugar
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1 c. Water
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1 lrg Lemon removed in strips with a vegetable, zest of peeler
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1/3 c. Fresh lemon juice
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2 Tbsp. Eau-de-vie de framboise Two, (9-inch) cardboard rounds* Two, (7-inch) cardboard rounds* Two, (6-inch) cardboard rounds*, trimmed to create 5-inch rounds Lemon Meringue Buttercream
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5 c. Raspberries, picked over , about Five 8-inch plastic straws #66 leaf tip* #70 leaf tip* #113 leaf tip* Note: A cake-decorating turntable* is extremely helpful for assembling and decorating a wedding cake. Crystallized edible flowers and mint leaves* Accompaniments:Creme Fraî,che Ice Cream Additional raspberries
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