Place 6-inch cake on cardboard round atop 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. Chill all cakes until frosting sets, about 2 hours.
DO AHEAD: Can be made 1 day ahead. Cover cakes and remaining frosting separately with plastic wrap; keep refrigerated. Bring frosting to room temperature before continuing.
Using metal spatula as aid, gently place 9-inch cake on cardboard round atop 12-inch cake, centering carefully on dowels. Gently place 6-inch cake on cardboard round 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.
DO AHEAD: Can be made 8 hours ahead. Keep chilled.
Let cake stand at room temperature at least 3 hours and up to 6 hours before serving. Garnish with mint.
TOPPING: 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 in 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 [3], then cut inner portion into slices. Spoon berries around cake slices and serve.
Clear instructions, simple techniques, and plenty of do-aheads make this impressive wedding cake foolproof. The result is a take on a classic American silver cake (which is made with egg whites) filled with lemon mousse and lemon curd (which uses the egg yolks). The tiers are frosted with a delicate icing made of white chocolate and cream cheese. A delicious bonus: An elegant, colorful compote made with fresh berries accompanies each slice. 50 servings
Lemon Curd
Make the curd in two separate batches. It’s used as a filling between the cake layers and as a component in the mousse. Makes about 10 ½ cups
6 cups sugar, divided
9 teaspoons cornstarch, divided
3 cups fresh lemon juice, divided
36 large egg yolks, divided
3 cups (6 sticks) unsalted butter, cut into 24 pieces, divided
Whisk 3 cups sugar and 4 ½ teaspoons cornstarch in heavy medium saucepan to blend. Gradually whisk in 1½ cups lemon juice, then 18 egg yolks. Add 1½ cups butter. Cook over medium heat until curd thickens and boils, whisking constantly, about 18 minutes. Transfer curd to medium bowl. Press plastic wrap directly onto surface of curd. Make second batch of curd, using same amount of each ingredient. Chill at least 1 day.
DO AHEAD: Can be made 7 days ahead. Keep chilled.
Frosting
Make the frosting in two separate batches at least one day ahead. One batch is for the 12-inch cake; the second batch is for the other two cakes. Cream replaces butter in this variation of standard cream cheese frosting, so it’s spreadable straight from the fridge. For the best results, use heavy whipping cream. Makes about 16 cups
16 ounces high-quality white chocolate (such as Lindt or Perugina), chopped, divided
6 8-ounce packages Philadelphia-brand cream cheese, room temperature, divided
5 cups (packed) powdered sugar (about 1¼ pounds), divided
4 cups chilled heavy whipping cream, divided
Place 8 ounces chocolate in top of double boiler set over barely simmering water. Stir until chocolate is melted, smooth, and just warm (do not overheat); remove from over water. Using electric mixer, beat 3 packages cream cheese in large bowl until fluffy. Beat in 1¼ cups sugar, then warm chocolate. Beat 2 cups cream and 1¼ cups sugar in medium bowl until medium-firm peaks form. Fold into cream cheese mixture in 3 additions. Cover; chill. Make second batch of frosting, using same amount of each ingredient. Chill frosting at least 1 day.
DO AHEAD: Can be made 4 days ahead. Keep chilled.
Lemon-White Chocolate Mousse
Makes about 7 cups
4 cups lemon curd (see left)
14 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
1⅓ cups chilled heavy whipping cream
Place lemon curd in large bowl and chill. Place white chocolate in top of double boiler set over barely simmering water. Stir until chocolate is melted, smooth, and just warm (do not overheat); remove from over water. Using electric mixer, beat cream in another large bowl until medium-firm peaks form; add warm chocolate and fold together. Fold mixture into lemon curd in 3 additions. Cover bowl and chill mousse until cold and set, at least 1 day.
DO AHEAD: Can be made 4 days ahead. Keep chilled.
Orange Buttermilk Cake
Use half of these ingredients to make the 12-inch cake and half to make both the 9- and 6-inch cakes.
11 cups sifted cake flour (sifted, then measured), divided
11 teaspoons baking powder, divided
2½ teaspoons salt, divided
3 cups buttermilk, divided
6 tablespoons thawed frozen orange juice concentrate, divided
5 tablespoons vanilla extract, divided
1½ cups (3 sticks) unsalted butter, room temperature, divided
6 ½ cups sugar, divided
1½ cups vegetable oil, divided
2½ cups egg whites (about 20 large), room temperature, divided
½ teaspoon cream of tartar, divided
Position rack just below center of oven and preheat to 350°F. Butter and flour 12-inch-diameter cake pan with 3-inch-high sides and removable bottom. Butter and flour 9-inch-diameter cake pan with 3-inch-high sides and removable bottom. Butter and flour 6-inch-diameter cake pan with 3-inch-high sides and removable bottom. Sift 5 ½ cups sifted flour, 5 ½ teaspoons baking powder, and 1¼ teaspoons salt into large bowl 3 times. Mix 1½ cups buttermilk, 3 tablespoons orange juice concentrate, and 2½ tablespoons vanilla in small bowl.
Using electric mixer, beat ¾ cup (1½ sticks) butter in large bowl until smooth and fluffy. Gradually beat in 1¼ cups sugar, then ¾ cup oil. Beat in 1 more cup sugar. Beat in flour mixture in 4 additions alternately with buttermilk mixture in 3 additions, scraping down sides of bowl often. Using clean dry beaters, beat 1¼ cups (about 10) egg whites and ¼ teaspoon cream of tartar in another large bowl until soft peaks form. Gradually add 1 cup sugar, beating until egg whites fall from beaters in thick, puffy (not stiff) ribbon, about 4 minutes. Fold egg white mixture into batter in 4 additions. Transfer batter to prepared 12-inch pan.