Rich and Rachel's Wedding Cake!

Look how cute they are! This was my first (and only) wedding cake, what an experience!!! My absolute favorite part was when they cut into it and ate their first slice. The cake was able to fulfill it's destiny! :)

Let's see... that looks like it's about 25 lbs. of butter... maybe about 60 eggs...

... 16 lbs. of cake flour... 18 lbs of powdered sugar...

... 1 million lemons...

... and 28 lbs. of sugar!!! Needless to say the cake was very heavy when all of the ingredients were put together!!! But don't worry, I definitely over-bought. It was my first wedding cake and I wasn't taking any chances. I'm still using the left over lemon curd out of my freezer for my scones. Oh, I am a fan of lemon curd! I had never tried it until I needed it to mix into the frosting for the cake.

I never pictured myself decorating the cake in my mom and dad's laundry room, given their gourmet kitchen! We didn't want Rach to see her cake while she and her family were assembling the flowers in the dining room. Also in this little room was my friend Mary who helped a great deal, and my mom was absolutely indispensable on baking day! I would've been up to the wee hours without her!!! Or on my way to a bakery to buy a cake ;)

The frosting I used was a butter and powdered sugar mixture. I had a pot of boiling water next to me that I would dip my metal spatula in. I dry the spatula and smooth the cake with my heated spatula. It melts the outer surface of the frosting just enough to give it a nice smooth surface. It's amazing all the tricks that are out there!

Also hidden somewhere in the laundry room is a nice cold Dos Equis. That also worked wonders on the overall outcome of the cake ;)

This was my practice cake a few months before, to make sure I would be able to make it the way I wanted to. I didn't practice baking for 15 hours though!!! I used foam blocks cut to the right size. There's my little monkey promoting good health, "Eat bananas, not cake." Ya, right.

I have to share the cake recipe for anyone who is looking for a good white cake. I tried many that were dry and tasteless, but I can eat this one without anything on it, I love it! It is from Joy of Cooking.

My Favorite White Cake

Have all ingredients at room temperature. Preheat oven to 375 degrees. Spray 3 8x2 pans with baking non-stick spray. (If you are using different pan sizes, a good tip is to fill your cake pans 2/3 of the way.)

Sift together twice:
3 1/2 cups sifted cake flour
1 T. plus 1 tsp. baking powder
1/2 tsp. salt

Combine:
1 cup milk
1 tsp. vanilla
1/4 tsp. almond extract (optional, it is great with or without it)

In a large bowl, beat until creamy, about 30 seconds:
1/2 pound (2 sticks) unsalted butter

Gradually add and beat on high speed until lightened in color and texture, 3-5 minutes:
1 2/3 cups sugar

Add the flour mixture in 3 parts, alternating with the milk mixture in 2 parts, beating on low speed or stirring with a rubber spatula until smooth and scraping the sides of the bowl as necessary. In another large bowl, beat on medium speed until soft peaks form:
8 large egg whites
3/8 teaspoon cream of tartar

Gradually add, beating on high speed:
1/3 cup sugar

Beat until the peaks are stiff but not dry. Use a rubber spatula to fold one quarter of the egg whites into the butter mixture, then fold in the remaining whites. Divide the batter among the pans and spread evenly. Bake until a toothpick inserted in the middle comes out clean (I actually prefer to see tiny little crumbs, it leaves it a little more moist), about 25 minutes. Let cool in pans on a rack for 10 minutes. Slide a knife around the cake to detach it from the pans. Invert the cake on the rack. Let cool right side up on the rack.

Yum! Lemon Curd From Martha Stewart's Baking Handbook. Makes 2 cups.

8 large egg yolks
Finely grate zest of 2 lemons
1/2 cup plus 2 T. freshly squeezed lemon juice (about 3 lemons)
1 cup sugar
1/8 tsp. salt
1 1/4 sticks (10 T.) unsalted butter, cold, cut into pieces

Combine yolks, lemon zest, lemon juice, and sugar in a heavy-bottom saucepan; whisk to combine. Cook over a medium-high heat, stirring constantly with a wooden spoon (be sure to scrape the sides of the pan) until the mixture is thick enough to coat the back of the spoon (8-10 minutes), and registers 160 degrees on an instant-read thermometer.

Remove saucepan from heat. Add salt and butter one piece at a time, stirring until smooth. Strain through a fine sieve into a medium bowl. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Refrigerate until chilled and set, at least 1 hour.

It freezes really well, yummmmmmmmm!