Here’s the recipe for the cake.
Wedding Cake with Mixed Berries, Cream Cheese Frosting, and Lemon Curd
Buttermilk Pound Cake
• 1 ½ cups (3 sticks) unsalted butter, room temperature
• 3 cups granulated sugar
• 6 eggs, separated
• 1 tablespoon vanilla extract
• 3 ¾ cups all-purpose flour
• 1 ½ teaspoons baking soda
• ½ teaspoon salt
• 2 ¼ cups buttermilk
• ½ cup 1 or 2% milk
Preheat oven to 325 degrees. Cut two circles of parchment paper to fit the bottom of each cake pan. Line each pan with one of the circles (be sure it lies flat), then grease and flour the sides of the pans.
Cream the butter and sugar together until light; add the egg yolks and vanilla, and mix until well incorporated. In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
Mix the buttermilk and milk together, Add half of the milk mixture into the butter and mix on low speed until barely incorporated, then add half of the dry ingredients. Alternate wet and dry, again being careful not to overmix.
Whip egg whites until they form stiff peaks. Gently fold the whites into the cake batter and distribute the batter into the prepared pans. The pans should be half-full. Bake the cakes 35 to 50 minutes, until the center of the cake springs back when touched our a toothpick inserted comes out clean.
Cool on wire racks and wrap in plastic until ready to use (up to 2 days) or freeze up to 3 weeks. Wash and prepare pans again and repeat entire recipe to make the second layer for each tier.
(Note: each recipe is enough for one small, one medium, and one large round cake pan. Additional note: ye gods, don’t make both recipes of this – you’ll be eating cake for weeks. A single recipe of the batter can be baked in one 13×9 sheet pan and cut in half using a serrated knife once the cake is cool. This will leave some leftover batter – maybe for cupcakes? Do use the parchment paper in the rectangular pan so that it’s easy to get out of the pan, and by all means go crazy with the round pans if you’re feeling fancy!)
Lemon Curd Filling
Makes 6 cups
• 2 ½ cups granulated sugar
• 7 eggs
• 9 lemons, juiced
• 1 cup (2 sticks) unsalted butter, room temperature
Using an electric mixer, whisk sugar and eggs together until light and fluffy, about 5 minutes; add lemon juice and whisk until blended.
Pour the lemon mixture into the top of a double boiler. Using a wire whisk, stir constantly over simmering water until very thick, 15 to 20 minutes.
Remove from heat and stir in the butter. Let the curd cool to room temperature and refrigerate until needed, up to 4 days.
Cream Cheese Frosting
This cream cheese frosting is best made 30 minutes before frosting the cake. Two batches are needed to frost all of the layers. After making each batch, refrigerate it for 15 to 20 minutes before using.
• 12 ounces cream cheese, softened
• 7 cups sifted powdered sugar
Notes: Use the lemon curd as a filling along with mixed berries (especially raspberries.) Continuously dip your spatula in hot water while frosting the cake. In one iteration we used way less butter in the lemon curd. This makes it less firm when it’s cold, so make sure that it is eaten quickly!