Fondant-Covered Wedding Cake with Raspberries and Chocolate recipes

Fondant-Covered Wedding Cake with Raspberries and Chocolate recipes
20 Ingredients
  • 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
  • 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
  • rosé wine
  • base
  • 2 18-ounce jars raspberry preserves
  • 5 1/2-pint baskets raspberries
  • 3 2-pound packages Regalice fondant
  • rosé wine
Nutrition
943
47% daily value
50 servings
                                       
                                            vegetarian
     

Fat

75% 48

Saturated

136% 27

Trans

- 1

Monounsaturated

- 14

Polyunsaturated

- 2

Carbs

41% 124

Carbs (net)

- 121

Fiber

13% 3

Sugars

- 100

Sugars, added

- 97

Protein

13% 7

Cholesterol

35% 104

Sodium

12% 278

Calcium

15% 154

Magnesium

6% 27

Potassium

5% 253

Iron

12% 2

Zinc

7% 1

Phosphorus

26% 185

Vitamin A

36% 323

Vitamin C

12% 11

Thiamin (B1)

17% 0

Riboflavin (B2)

21% 0

Niacin (B3)

11% 2

Vitamin B6

5% 0

Folate equivalent (total)

17% 68

Folate (food)

- 26

Folic acid

- 25

Vitamin B12

12% 0

Vitamin D

169% 25

Vitamin E

14% 2

Vitamin K

7% 8

Sugar alcohols

- 0

Water

- 88
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