White Chocolate Wedding Cake

Ingredients

• butter, for greasing
• 200 g white chocolate, chopped
• 250 g butter, chopped
• 2 cups caster sugar
• 1/2 cup milk
• 1 orange, zest finely grated
• 1 3/4 cups plain flour
• 1/2 cup self raising flour
• 1/3 cup Grand Marnier
• 2 eggs, lightly beaten
• frosting (enough to cover three stacked cakes)
• 400 g white chocolate, chopped
• 500 g cream cheese, chopped
• 2 cups powdered sugar icing
• 600 ml thickened cream

Directions

1. 1

   Grease and line the base and sides of 3 deep, round, 20cm cake tins with baking paper.

2. 2

   Preheat oven to 160°C.

3. 3

   Combine the chocolate, butter, sugar and milk in a saucepan over medium heat and stir until melted.

4. 4

   Transfer the melted chocolate mixture in a large bowl and let cool slightly.

5. 5

   Use a whisk to stir the orange zest, sifted flours, Grand Marnier and eggs into the chocolate mixture until you get a smooth batter.

6. 6

   Pour batter into one of the tins and bake for 1 hour and 50 minutes or until a skewer inserted into the centre of the cake comes out clean.

7. 7

   Cover the cake with foil halfway through baking to prevent over browning.

8. 8

   Allow cake to cool in tin.

9. 9

   Repeat the above steps for two more cakes (if cooking two at once you may need to extend the cooking time).

10. 10

    To make the frosting: Melt the chocolate in a heat proof bowl over simmering water.

11. 11

    Leave to cool.

12. 12

    Place half the cream cheese and icing sugar in the small bowl of an electric mixer and beat until just smooth.

13. 13

    Add the remaining cheese and sugar and beat again until smooth.

14. 14

    Pour in the melted chocolate and beat until combined.

15. 15

    Whip the cream until soft peaks form and fold it through cream cheese mixture.

16. 16

    Cover the mixture and refrigerate for 1-2 hours until firm enough to spread.

17. 17

    After refrigeration you may need to stir the mixture until smooth before spreading.

18. 18

    To form wedding cake: Stack the cakes on a serving board or plate, sandwiching them together with about ¼ cup of the frosting each.

19. 19

    Make sure the last cake is inverted so the base of the cake is on top for a completely flat surface.

20. 20

    Secure the layers in place by inserting 3 skewers vertically through the cakes.

21. 21

    Cut skewers down to size so they can be frosted over.

22. 22

    Cover stacked cakes with remaining frosting.

23. 23

    To serve: Carefully separate it back into 3 cakes removing the skewers.

24. 24

    ***This cake can be iced the day before, or on the day, and refrigerated.

25. 25

    It can be made up to 3 months in advance and frozen. Ice on the day.