Free Easy Cheese Wedding Cake Recipe

Ingredients:

10 (8oz.) packages of cream cheese

5 cups of sugar

1/3 cup corn starch

15 lg. eggs

¾ cup lemon juice, freshly squeezed

1 ½ tablespoon vanilla

1 ¼ tablespoon salt

15 cups (3 quarts plus 3 cups) sour cream

Directions:

Use 12”, 10”, and 6” cake pans, each 3” deep, plus 3 lg pans to serve as water baths. (The sides of the water pans must be 3” deep or under or baking will be slowed).

Grease the baking pans and line bottoms with parchment paper. (If you can’t find rounds, use the bottoms of the baking pans and trace around them using an exacto knife. You will get the perfect piece of round parchment for the bottoms of the baking pans.)

1. Arrange oven racks as close to the center of the oven as possible with at least 4” between them. Preheat the oven to 350 F.

2. In a mixing bowl, beat cream cheese and sugar, preferably with flat beater, until very smooth (about 3 minutes). Beat in the cornstarch. Beat in the eggs one at a time, scraping down side of bowl until smooth. Add lemon juice, vanilla and salt and beat until mixed. Beat in sour cream, just until blended.

3. Pour the filling into the prepared pans. Set the pans into the larger pans. Fill larger pans with at least one inch hot water. Bake in preheated oven for 50 minutes. Turn off the oven and allow the cakes to cool in oven without opening the door for one hour. Remove to racks and cool to room temperature (1 hour for the small layers, longer for the larger one). Cover with plastic wrap and refrigerate overnight.

This recipe requires a five quart mixer large enough to handle the batter in two batches. It can also be prepared in several batches in a food processor.

Note: Use glass measuring cups.

To Unmold:

1. You should have ready matching size cake circles. Attach to floating tier stand plates with icing.

2. Run a thin blade metal spatula between pan and cake, making sure to press well against the sides of the pan. Place pan on heated burner for 10 to 20 seconds, moving it back and forth. Place prepared plate against pan and invert. Remove pan and parchment. If cake doesn’t release, return to hot burner for a few more seconds.

Refrigerate until ready to frost with white cream cheese frosting.

White Cream Cheese Icing Ingredients:

24 ounces white candy melts

4 (8 ounces) packages cream cheese, softened

2 cups unsalted butter, softened

¼ cup lemon juice, freshly squeezed

Directions

1. Melt candy melts according to package directions. Allow coating to cool slightly, stirring occasionally (don’t let it set up).

2. In a mixing bowl, beat cream cheese (preferably with flat beater) until smooth and creamy. Gradually beat in the cooled coating until smoothly blended. Beat in the butter and lemon juice.

Hints: Butter cream may separate slightly if room temperature is very warm. This can be corrected by setting bowl in ice water and whisking mixture. The butter cream becomes spongy on standing. Re-beat to restore smooth creamy texture.

Use ice to chill your hands during piping to maintain firm texture.

To Decorate:

7 pints of med. size strawberries cleaned and dried

A jar of strawberry glaze

Ice cakes smooth with white chocolate butter cream icing. Coat top of cakes with a thin layer of strawberry glaze. Cover tops with half and whole (in center) strawberries. Brush with strawberry glaze.

Edge tops with tip 21 “fleur-v lis” (no center shell). Edge bases with tip 21 commamotion shells.

Serves 150. Portions are smaller then regular wedding cake servings. Top tier is served not saved.