Rose's Heavenly Cakes (73 page)

Shortly before the cakes are finished baking, make the lemon syrup. If desired, the syrup can be made in one large batch and divided before use.

Make the Lemon Syrup

In a 2-cup or larger microwavable measure (or in a small saucepan over medium heat, stirring often), heat the sugar and lemon juice until the sugar is dissolved. Do not allow it to boil. Cover it to prevent evaporation. You may want to divide the syrup into separate containers to make it easier to control the amount brushed on each side of each layer. Each 6-inch layer needs a total of 3 tablespoons/2 ounces/59 grams; each 9-inch layer, a total of ¼ cup plus 3½ tablespoons/5 ounces/141 grams; and each 12-inch layer, a total of ¾ cup/8.5 ounces/240 grams.

Apply Half the Syrup

As soon as the cakes come out of the oven, place each pan on a wire rack, poke the cakes all over with a thin skewer, and brush the cakes with half the appropriate amount of syrup. Apply more toward the edges and less toward the center. Allow the 6- and 9-inch layers to cool for 10 minutes and the 12-inch layers for 20 minutes before unmolding.

Unmold the Cakes and Apply the Remaining Syrup

Run a small metal spatula between the sides of the pans and the cakes, pressing firmly against the pans. Working with one layer of each size at a time (these will be the top layers), set the prepared supporting surface on top of the cake and invert the cake onto it. Remove the pan and poke the bottom of the cake all over with the skewer. Brush the bottom of the cake with the appropriate amount of syrup, again applying more toward the edges and less toward the center. Cool completely. If the cake had a slight dome, it will have flattened on cooling, but if necessary, reinvert the cake onto the second prepared supporting surface. Trim the cake to make it level and reinvert it so that the firm bottom crust is up, which will make it easier to frost.

Brush and trim each remaining layer, if necessary, and invert directly onto a cardboard round base of the corresponding size (6, 9, and 12 inches). Wrap the layers well with plastic wrap that has been coated lightly with nonstick cooking spray and let them sit at room temperature for at least 1 day. If desired, after this preliminary 24 hours at room temperature, the layers can be stored for 3 days at room temperature, for 1 week refrigerated, and up to 3 months frozen.

Make 2 batches.

Make the White Chocolate Custard Base

Combine the white chocolate and butter in a large bowl set over hot, not simmering, water. Melt the mixture, stirring often until smooth and creamy. (Don't let the bottom of the container touch the water.)

Whisk the eggs lightly to break them up and then whisk them into the melted white chocolate mixture. Continue whisking and heating the mixture until an instant-read thermometer registers 140°F/60°C. The mixture will have thickened slightly. Remove the bowl from the heat. Cover and refrigerate for 2 to 2½ hours, stirring every 20 minutes until cool to the touch. An instant-read thermometer should register 65° to 70°F/19° to 21°C.

Make 2 batches.

Complete the Buttercream

In the bowl of a stand mixer fitted with the whisk beater, beat the butter on medium speed until creamy, about 30 seconds. Gradually beat the white chocolate custard base into the butter, scraping down the sides of the bowl as needed. Raise the speed to medium-high and beat for 2 minutes until stiff peaks form when the beater is raised. Add the lemon zest and lemon oil, if using; beat for a few seconds until evenly incorporated. Cover and set aside at cool room temperature for 2 hours, or until the mixture is slightly thickened and spongy. It should be no warmer than 70°F/21°C. If necessary, chill it in an ice water bath (see
Water Baths
) for a few minutes, stirring constantly. Beat on medium-high speed for 1 minute until smooth, light, and creamy. Use the buttercream to fill and frost the cake. The buttercream keeps for 1 day at room temperature, for 1 week refrigerated, and for 3 months frozen.

Compose the Cake

See the introduction beginning with
Preparing the Layers for Frosting
for filling, frosting, and composing a wedding cake. Encircle each tier with a glittery ribbon, and decorate the cake with Dazzling Lemon Peel Roses (see
Dazzling Lemon and Orange Peel Roses
), if desired.

Plan Ahead

Bake the cake layers at least 1 day before composing the cake. This gives the syrup a chance to moisten the cake evenly and the crumb to become firm enough to make moving the layers easier. Make the 2 batches of ganache at least 6 hours before using.

Special Equipment

A 6-quart stand mixer*    |    Cake pans and cake strips    |    Wire racks for cooling    |    Cardboard rounds    |    A cake presentation base, at least 15 inches    |    Plastic drinking straws for support

*If using a 5-quart stand mixer, divide the batters in half and make each in two batches.

Special Equipment

Two 6 by 2-inch round cake pans and two 9 by 2-inch round cake pans, encircled with cake strips (for silicone strips, see
Cake Strips
), bottoms coated with shortening, topped with parchment rounds, then coated with baking spray with flour