Molly's Wedding Cake
Recipe by: Molly Read
Lemon Cake
Ingredients
3 cup butter
5 1/2 cup sugar
12 eggs
8 tbs vanilla essence
2 tsp salt
3 cup milk
2 tbsp baking powder
8 cup flour
2 tsp Lemon zest
Method
- Cream butter and sugar together, add lemon zest
- Whisk eggs in
- Add milk and vanilla essence in and mix
- Sift in the flour, baking powder and salt
- Fold in gently
Lemon Syrup
Ingredients
1 cup sugar
1 1/2 cup lemon juice
Method
- Add in a saucepan and simmer until sugar is dissolved
- Let cool
Dark Chocolate Filling
Ingredients
350g dark chocolate
400g cream
Method
- Heat cream in a pot
- Add to chocolate and mix until chocolate is melted
- Whip until smooth
- Pipe into middle of cake
Raspberry Filling
Ingredients
3 cups raspberries
2/3 cup sugar
1 tbsp lemon juice
1 tsp chilli flakes
Method
- Heat raspberries, lemon juice and sugar in a saucepan on the stove
- Add chilli flakes and simmer until jam consistency
- Pipe in the middle of the cake with the chocolate
Swiss Meringue Buttercream
Ingredients
8 egg whites
2 1/4 cup sugar
1/4 tsp salt
680g butter
1 tbsp vanilla essence
Method
- Heat the egg whites and sugar over a double boiler until sugar is dissolved
- Whip on high speed until stiff peaks have formed
- Slowly add in the room temperature butter
- Little by little until smooth
- Pipe on to cake
