Name: Fondant-Covered Wedding Cake with Raspberries and Chocolate
Yield: Serves 50
Ingredients: Nonstick vegetable oil spray; 1 2-pound box cake flour; 2 tablespoons baking powder; 1 teaspoon salt; 1 1/2 cups (3 sticks) unsalted butter, room temperature; 5 cups sugar; 3 1/2 cups water, room temperature; 6 large egg whites; 12 ounces bittersweet chocolate bars, cut into 1/4-inch pieces; 3 cardboard cake rounds (one 6-inch, one 9-inch and one 12-inch, trimmed to 5, 8 and 11 inches in diameter, respectively); 2 3/4 pounds (44 ounces) good-quality white chocolate (such as Lindt, Callebaut or Baker's), chopped; 8 1/2 8-ounce packages (68 ounces) Philadelphia-brand cream cheese, room temperature; 4 1/4 cups (8 1/2 sticks) unsalted butter, room temperature; 7 teaspoons vanilla extract; 1 tablespoon almond extract; Bakers Rose gel base (or paste) color #7346 (from one 1-ounce bottle); 2 18-ounce jars raspberry preserves; 5 1/2-pint baskets raspberries; 3 2-pound packages Regalice fondant; 9 sturdy plastic straws; Assorted unsprayed roses

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Fondant-Covered Wedding Cake with Raspberries and ChocolateBrian Leatart

Cake-making equipment and ingredients can be found at cake and candy supply stores. Be sure to use cake flour, not all purpose flour, and begin preparing the cake two days ahead.

Buy one 1-ounce bottle of gel base color in the shade called Bakers Rose to tint both the frosting and the fondant a pale pink.

Plastic drinking straws are used to support the middle and top tiers. Buy the straight—not bendable—kind.

Recipe notes

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