Wedding Cake With Blackberries And Roses Recipes

Steps:

• Heat oven to 350°F. Generously grease bottoms and sides of 6-inch round pan, 8-inch round pan and 10-inch round pan with shortening. Place 6-inch, 8-inch and 10-inch round piece of waxed paper or cooking parchment paper in bottom of each pan; grease again and lightly flour.
• Each tier is made up of 3 layers of cake. To make first set of 6-, 8- and 10-inch layers, in large bowl mix 2 cups of the flour, 1 3/4 cups granulated sugar, 1/2 cup butter, 1 teaspoon of the baking powder, 3/4 teaspoon of the baking soda, 1 teaspoon salt, 1 cup of the buttermilk, 2 teaspoons of the vanilla and 3 of the eggs. Beat with electric mixer on low speed 30 seconds. Beat on high speed 3 minutes. Spread about 3/4 cup batter in 6-inch pan, about 1 3/4 cups batter in 8-inch pan and about 2 1/2 cups batter in 10-inch pan.
• Bake 6-inch cake 20 to 25 minutes, 8-inch cake 25 to 30 minutes and 10-inch cake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Remove parchment paper. Cool completely, about 1 hour. Repeat with batter and pans twice to make 3 layers of each size.
• In very large bowl, beat 1 1/2 cups butter and 2 tablespoons vanilla with electric mixer on medium speed until creamy. Beat in 9 cups powdered sugar, 1 cup at a time, and 4 to 5 tablespoons milk until frosting is spreadable consistency. Transfer frosting to another large bowl; cover tightly with plastic wrap. Repeat this step to make additional frosting.
• Assemble and Decorate: Place about 1 tablespoon frosting on cake plate where first cake layer will be placed to keep cake from sliding on tray. Place one 10-inch layer, top side up, on tray. Spread top with thin layer of frosting. Place large round decorating tip in decorating bag; fill with frosting. Pipe around top inside edge of cake layer, forming thick frosting border about 3/4-inch high. Spread 1/4 cup blackberry preserves over top of cake inside frosting border. Top with second layer 10-inch cake layer, top side down. Spread with thin layer of frosting. Pipe border on inside edge of cake. Spread about another 1/4 cup blackberry preserves over top of cake. Top with third 10-inch cake layer, top side down.
• For 6-inch and 8-inch tiers, make cardboard round to place cake tiers on by placing bottom of cake pans on cardboard; trace around pan edge. Cut out with scissors. For 6-inch tier, place small amount of frosting in center of 6-inch cardboard round to hold cake in place. Place one 6-inch cake layer, top side up, on cardboard. Spread top with thin layer of frosting. Pipe frosting border around top inside edge of cake. Spread about 2 tablespoons of preserves over top of cake inside border. Top with second 6-inch cake layer, top side down. Frost top with thin layer of frosting. Pipe border around top inside edge of cake. Spread about another 2 tablespoons of preserves over top of cake inside border. Top with remaining 6-inch cake layer, top side down. Repeat for 8-inch tier using 8-inch cardboard round, 8-inch cake layers and about 3 tablespoons preserves between layers.
• Stir frosting adding additional milk if necessary for desired spreading consistency. Using large metal spatula, carefully spread thin layer of frosting over sides of cakes, then over tops. Using spatula to push frosting, never allowing spatula to touch cake. (The purpose of this technique is to seal cake crumbs to make frosting the cake easier.)
• Apply a thicker layer of frosting to the 10-inch tier. To make the vertical striped appearance on the sides of the cake, using wide spatula start at the base of the tier pull spatula upward and over top edge of cake. If necessary, for smoother stripe dip spatula in hot water and run spatula over stripe. Make another vertical stripe using the same technique right next to the previous stripe. Continue around the cake tier. Smooth frosting on top of the cake tier.
• For a stacked cake where tiers are placed directly on top of one another, each tier will need to be supported by several dowel rods. To mark where to place the 8-inch tier on top of the 10-inch tier, center 8-inch cake pan, turned upside down, on top of 10-inch tier and gently press to make imprint; remove pan. Insert 1 dowel rod in center of 10-inch tier, straight down to tray. Mark rod with exact height of tier; remove rod. Cut 7 more rods to marked length. Insert rods into 10-inch cake tier, spacing evenly 1 1/2 inches apart within imprinted outline on 10 inch tier. Place 8-inch tier on top of the 10-inch tier.
• Frost 8-inch tier as directed in Step 8. Mark 8-inch tier with imprint of 6-inch cake pan; remove pan. Cut and insert 7 dowels for 8-inch tier as directed in Step 9. Top 8-inch tier with 6-inch tier. Frost 6-inch tier as directed in Step 8. Decorate with flowers, fruit and rosemary as desired.

Steps:

• Cake Layers
• Position racks in top and bottom thirds of oven and preheat to 350°F. Butter one 12-inch-diameter cake pan with 3-inch-high sides, one 9-inch-diameter cake pan with 3-inch-high sides and one 6-inch-diameter cake pan with 3-inch-high sides.* Line bottoms with parchment. Sift flour, baking powder and salt into medium bowl. Using handheld electric mixer, beat butter in 12-quart bowl on medium-high speed until light. Gradually add sugar and beat until well blended. Beat in extracts. On medium-low speed, beat in dry ingredients alternately with milk in 3 additions each, beating just until combined (batter will be thick).
• Using electric mixer fitted with clean dry beaters, beat whites in another large bowl until stiff but not dry. Fold 1/3 of whites into batter to lighten. Fold in remaining whites. Spoon batter into prepared pans so that depth of batter is the same in each pan; smooth tops. Bake until tops are deep golden brown and tester inserted into center comes out clean, about 55 minutes for 6-inch cake, about 1 hour 5 minutes for 9-inch cake and about 1 hour 20 minutes for 12-inch cake. Cool cakes in pans on racks 20 minutes. Run knife around pan sides to loosen cakes. Turn out cakes onto racks and peel off parchment. Cool cakes completely.
• Soaking Syrup
• Mix all ingredients in heavy large saucepan. Boil over medium-high heat until mixture is reduced to 2 2/3 cups, stirring occasionally, about 10 minutes. Cool syrup completely.
• Frosting
• Using electric mixer, beat cream cheese in large bowl until light. Gradually add sugar and beat until fluffy. Add cream, Marsala and vanilla and beat until well blended. Cover and let stand at room temperature up to 1 hour.
• Assembly
• Finely grind chopped chocolate in processor (do not overprocess or chocolate will clump together). Using serrated knife, cut each cake horizontally into 3 equal layers. Spread dab of frosting on 6-inch cardboard round; top with bottom layer of 6-inch cake, cut side up. Brush cake with 2 tablespoons syrup. Spread 1/2 cup frosting over. Sprinkle with 2 tablespoons ground chocolate. Top with middle 6-inch cake layer. Brush with 2 tablespoons syrup. Spread 1/2 cup frosting over. Sprinkle with 2 tablespoons ground chocolate. Brush 2 tablespoons syrup over cut side of top 6-inch cake layer. Using hands, turn cake layer over and place cut side down atop frosted layers. Cover and refrigerate cake.
• Spread dab of frosting on 9-inch cardboard round; top with bottom layer of 9-inch cake, cut side up. Brush with 1/4 cup syrup. Spread 1 cup frosting over. Sprinkle with 1/4 cup ground chocolate. Top with middle 9-inch cake layer. Brush with 1/4 cup syrup. Spread 1 cup frosting over. Sprinkle with 1/4 cup ground chocolate. Brush 1/4 cup syrup over cut side of top 9-inch cake layer. Slide large tart pan bottom or springform cake pan bottom under cake layer. Using pan bottom as aid, lift cake layer and turn cut side down atop frosted layers. Cover and refrigerate cake.
• Spread dab of frosting on 12-inch cardboard round; top with bottom layer of 12-inch cake, cut side up. Brush with 1/2 cup syrup. Spread 2 cups frosting over. Sprinkle with 1/2 cup ground chocolate. Top with middle 12-inch cake layer. Brush with 1/2 cup syrup. Spread 2 cups frosting over. Sprinkle with 1/2 cup ground chocolate. Brush 1/2 cup syrup over cut side of top 12-inch cake layer. Slide large tart pan bottom or cake pan bottom under cake. Using pan bottom as aid, lift cake layer and turn cut side down atop frosted layers. Cover cake; refrigerate all cakes until firm, about 4 hours. Cover remaining frosting and let stand at room temperature.
• Place 12-inch cake on its cardboard on large flat platter. Place platter on cake stand. Using icing spatula, spread 4 cups frosting over top and sides of cake; smooth top. Swirl frosting decoratively on sides of cake. Press 1 dowel into center of 12-inch cake. Mark dowel 1/4 inch above top of cake. Remove dowel and cut with serrated knife at marked point. Cut 4 more dowels to same length. Press 4 cut dowels into 12-inch cake, inserting 4 inches inward from cake edges and spacing evenly; press 1 dowel into center of cake. Refrigerate cake on platter.
• Place 9-inch cake on its cardboard on large flat plate or tart pan bottom. Place plate on cake stand. Using icing spatula, spread 3 cups frosting over top and sides of cake; smooth top. Swirl frosting decoratively on sides of cake. Press 1 dowel into center of 9-inch cake. Mark dowel 1/4 inch above top of cake. Remove dowel and cut at marked point. Cut remaining 3 dowels to same length. Press 4 cut dowels into 9-inch cake, inserting 3 inches inward from cake edges and spacing evenly. Refrigerate 9-inch cake on plate.
• Place 6-inch cake on its cardboard on another large flat plate or tart pan bottom. Place plate on cake stand. Using icing spatula, spread 2 cups frosting over top and sides of cake; smooth top. Swirl frosting decoratively on sides of cake. Refrigerate all cakes until frosting sets, about 2 hours. (Can be made 1 day ahead. Cover cakes and remaining frosting separately with plastic wrap; chill. Bring frosting to room temperature before continuing.)
• Using metal spatula as aid, gently place 9-inch cake on its cardboard atop 12-inch cake, centering carefully on dowels. Gently place 6-inch cake on its cardboard atop dowels in 9-inch cake.
• Spoon remaining frosting into pastry bag fitted with medium star tip. Pipe decorative border around base of 12-inch cake and around top edge of each tier. Arrange berries decoratively inside piped borders atop each tier. (Can be prepared 8 hours ahead; refrigerate.)
• Let cake stand at room temperature at least 3 and up to 6 hours before serving. Garnish with mint.
• Serving
• Toss berries with sugar in large bowl. Let stand at least 30 minutes and up to 2 hours at room temperature.
• Remove top and middle cake tiers. Remove dowels from middle cake. Cut top and middle cakes into slices; transfer to plates. remove dowels from bottom cake. Starting 3 inches inward from edge of bottom cake and cutting through from top to bottom, cut 6-inch-diameter circle in center of cake. Cut outer portion of cake into slices, then cut inner portion into slices. Spoon berries around cake slices.