Lemon Wedding Cake - cooking recipe

Ingredients

11 oz butter
1 3/4 cup sugar
1 tsp vanilla extract
1 None lemon, juice and grated zest
6 None eggs + 2 egg whites
3 cups all purpose flour
5 tsp baking powder
2 lbs ready-rolled fondant
18 oz lemon curd
3 1/3 cups powdered sugar
4 tbsp lemon juice (approx.)

Preparation

Preheat the oven to 350\u00b0F. Grease a 10 inch diameter high-sided springform pan and sprinkle with flour. Beat the butter, sugar, vanilla extract and a pinch of salt in a mixer until foamy. Beat in the lemon juice and zest. Beat in the eggs one at a time. Mix the flour and baking powder together and beat in.
Spoon into the pan and smooth out. Bake for 1 hour, or until a skewer comes out clean, covering with kitchen foil for the last 15 mins if the cake is browning too quickly. Allow to cool on a wire rack.
Take 1/2 lb of fondant, cut it into 20-25 small pieces and roll into balls. Take 1 lb of fondant, and from it cut different-sized petals. Wrap 6-8 petals around each ball, pressing together lightly. Dampen slightly with water if they are not sticking together well. Insert a cocktail stick in the bottom of each rose and stick the other end in an egg carton. Allow to dry. (You can make the roses up to 2 weeks before making the cake and store them in a dry container.)
Remove the cake from the pan and cut horizontally into 3 equal pieces by inserting a knife into the center and rotating the cake around it. Place the bottom cake on a cake plate and spread with half of the lemon curd. Place the second cake on top and spread with the remaining lemon curd. Place the final layer on top.
Sift the powdered sugar into a bowl. Add the egg whites and beat for 5 mins with the whisk of a mixer, until thick and creamy. Gradually beat in the lemon juice until the mixture is still thick but easy to spread. Spread one-quarter of the icing thinly over the cake. Allow to dry for 30 mins, covering the remaining icing with kitchen foil in the meantime. Then brush the remaining icing over the cake.
On a work surface dusted with powdered sugar, roll out the remaining fondant into a 4 x 24 inch rectangle. Cut lengthways into 3 equal strips. Cover 2 strips and set aside. Roll out the remaining strip until very thin and 29 inches long. Trim so it is 1 inch wide. Brush one side with a little water and wrap around the cake, near the top, pressing gently so it sticks. Repeat with the remaining 2 strips, so they are lower and slightly overlap. Remove the cocktail sticks from the roses and decorate the top of the cake with them.