Springtime Lemon Wedding Cake With Fondant

Name: Springtime Lemon Wedding Cake With Fondant
Yield: Serves 24 as a full dessert and 40 as a tasting portion
Ingredients: 1½ tsp (7.5 mL) vanilla extract; 1 recipe Lemon Buttercream; 1 recipe Lemon Curd; 2 cups (500 mL) buttermilk, at room temperature; 6 egg whites, at room temperature (save the yolks for the Lemon Curd); Icing sugar, for rolling the fondant; 6-inch (15 cm) round cardboard cake board; 2 lb (1 kg) white rolling fondant; Buttercup yellow food colouring paste; Royal Icing, for piping detail; Small fondant cutter (flower shape); 1½ Tbsp (22.5 mL) finely grated lemon zest; 1½ Tbsp (22.5 mL) baking powder; ¾ tsp (4 mL) salt; 3 cups + 3 Tbsp (795 mL) cake and pastry flour; ¾ cup (185 mL) unsalted butter, at room temperature; 2¼ cups (560 mL) sugar

Preparation info

Serves
24
as a full dessert and 40 as a tasting portion

Difficulty
Easy

Appears in

Back to Baking

By Anna Olson

Published 2011

About

This sweet little wedding cake is so fresh and pretty. A small wedding cake is not just appropriate for a small wedding but also if you are setting up a dessert table and would like a cake to dress the table but not overwhelm it. Before you begin making this cake, review the recipe completely and make sure you have all the necessary tools to get the job done.

Ingredients

Cake
Dessert
Spring
Wedding/Marriage

Ingredients

Method