Fondant-covered Wedding Cake With Raspberries And Chocolate

Name: Fondant-covered Wedding Cake With Raspberries And Chocolate
Prep time: 10 h 57 min
Cook time: 10 h 57 min
Total time: 10 h 57 min
Yield: 50
Cuisine: Global
Ingredients: 1 Tbsp almond extract; 2 Tbsps baking powder; 340 grams bittersweet chocolate bars, cut into 1/4-inch pieces; 907 grams box cake flour; 964 grams 1/2 8-oz packages Philadelphia-brand cream cheese, room temperature; 6 larges egg whites; 3 cardboard cake rounds (one 6-inch, one 9-inch and one 12-inch, trimmed to 5, 8 11 inches in diam, respectively); 3 pints baskets raspberries; 1 kilograms raspberry preserves; 7346 Bakers Rose gel base (or paste) color # (from one 1-oz bottle); 1 teaspoon salt; 1 liters sugar; 355 milliliters (3 sticks) unsalted butter, room temperature; 7 teaspoons vanilla extract; 828 milliliters water, room temperature; 1 kilograms 3/4 lbs good-quality white chocolate (such as Lindt, Callebaut or Bakers), chopped

One portion of this dish contains roughly 32g of protein, 30g of fat, and a total of 807 calories. This recipe serves 50. It will be a hit at your Wedding event. A mixture of bittersweet chocolate bars, philadelphia-brand cream cheese, salt, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 10 hours and 57 minutes.