Fondant-Covered Wedding Cake with Raspberries and Chocolate
INGREDIENTS
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Nonstick vegetable oil spray
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1 2-pound box cake flour
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2 tablespoons baking powder
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1 teaspoon salt
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1 1/2 cups (3 sticks) unsalted butter, room temperature
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5 cups sugar
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3 1/2 cups water, room temperature
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6 large egg whites
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12 ounces bittersweet chocolate bars, cut into 1/4-inch pieces
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3 cardboard cake rounds (one 6-inch, one 9-inch and one 12-inch, trimmed to 5, 8 and 11 inches in diameter, respectively)
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2 3/4 pounds (44 ounces) good-quality white chocolate (such as Lindt, Callebaut or Baker's), chopped
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8 1/2 8-ounce packages (68 ounces) Philadelphia-brand cream cheese, room temperature
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4 1/4 cups (8 1/2 sticks) unsalted butter, room temperature
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7 teaspoons vanilla extract
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1 tablespoon almond extract
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Bakers Rose gel base (or paste) color #7346 (from one 1-ounce bottle)
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2 18-ounce jars raspberry preserves
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5 1/2-pint baskets raspberries
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3 2-pound packages Regalice fondant
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9 sturdy plastic straws
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Assorted unsprayed roses
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