Name: Lemon-Raspberry Wedding Cake
Yield: Makes 125 servings
Ingredients: 3 batches fluffy white cake >; 1 batch lemon curd; 9 cups (36 ounces) fresh raspberries or 3 (12-ounce) bags frozen raspberries, thawed and drained; 3 batches meringue buttercream; one 12-inch, one 9-inch, and one 6-inch cardboard round

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Lemon-Raspberry Wedding CakeEmily Webster

This recipe was created by Melissa Murphy of the Sweet Melissa Patisseries in Brooklyn, New York.

Begin making the cake layers at least 2 days, and up to 2 weeks, before serving.

Recipe notes

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