Wedding Cake

This month, I was fortunate enough to complete my second wedding cake, ever! And I had a BLAST!

It was a three tiered, twelve layered vanilla cake with lemon and raspberry filling alternating in-between each layer. The bottom tier is 10″, second tier is 8″ and the top tier is 6″.

Thank you to Grace and James for allowing me to bake for their wedding. I hope your day tomorrow is very special, and you dance the night away!!!

Cheers to a lifetime of happiness.

Love,

Emma (stay tuned for the recipes down below)

VANILLA CAKE RECIPE

Ingredients:

• 3 cups (750 ml) unbleached all-purpose flour
• 1 tablespoon (15 ml) baking powder
• 1/2 teaspoon (2.5 ml) salt
• 4 eggs
• 2 cups (500 ml) sugar
• 1 tablespoon (15 ml) vanilla extract
• 3/4 cup (180 ml) canola oil
• 1 1/4 cup (310 ml) milk

Directions:

1. With the rack in the middle position, preheat the oven to 350 °F. Butter two 8-inch baking pans and grease with butter and flour. Set aside.
2. In a bowl, combine the flour, baking powder, and salt. Set aside.
3. In another bowl, beat the eggs, sugar, and vanilla with an electric mixer for about 10 minutes or until thick, pale and triple in volume. Drizzle in the oil while beating.
4. At low speed, add the dry ingredients alternately with the milk until the batter is smooth. Divide the batter into the pans and bake for 50 to 55 minutes or until a toothpick inserted in the centre of the cake comes out clean.
5. Let cool for 15 minutes. Remove from the pans and let completely cool on a wire rack.

RASPBERRY FILLING

Ingredients:

• 1 ¹⁄₂ cups frozen raspberries
• 1 tablespoon cornstarch
• 2 tablespoons lemon juice
• ¹⁄₄ cup sugar

Directions:

1. In a small sauce pan, combined all of the ingredients and slowly bring to a boil over medium-high heat (keep stirring until thickened for best results).

LEMON FILLING

Ingredients: