The Newby's Wedding Cake

Five years ago I married my best friend in the whole world. Brian, before becoming a financial guy, went to school to be a chef. As our wedding present to each other, we made each other's wedding cake. Happy Anniversary my love!

Here is the recipe for my Bridal Cake! Enjoy.

Newby Wedding Cake

Cake:

The cake was Duncan Hines Moist Deluxe classic white cake. Prepare like the box directs.

Filling:

Light Raspberry Mousse

Make & refrigerate the mousse at least one day, even up to 3 days, ahead. This gives it time to firm. You can also make this to serve as a low fat dessert on its own, maybe with fresh raspberries sprinkled on top.

Defrost the raspberries in the refrigerator overnight, in the bags in a bowl of warm water, or on low in the microwave.

Makes about 10 cups.

Three 12 oz pkg individually quick frozen, unsweetened raspberries
3 Tbsp unflavored gelatin (one packet is just short of 1 tablespoon)
1 cup cold water
1 cup cranberry-raspberry juice
3/4 cup superfine sugar
3 cups lowfat vanilla yogurt

Defrost the raspberries. Place the berries & any juice in the container of the food processor fitted with the metal blade & puree for about 15 seconds. Strain out the seeeds, if desired.Meanwhile, sprinkle the gelatin over the cold water in a small pan & stir to combine. Let sit 5 min. until the gelatin has softened. Add the cranberry-raspberry juice & heat on very low heat. Stir until the gelatin dissolves. Do not boil. Add the sugar & continue to heat, without boiling, until the sugar dissolves. Stir it a few times to facilitate the process.Remove from the heat & pour into a bowl that is set in a larger bowl filled with ice & ice water. Add the puree & whisk into the gelatin mixture. Cool the mixture, stirring over the ice until it is as thick & viscous as an egg white, for about 30 minutes.When the mixture is thick, pour off any liquid whey from the yogurt & stir the yogurt into the gelatin mixture gently, but thoroughly, with a whisk. Cover the bowl & chill overnight or store in an airtight container in the refrigerator.

Frosting:

Equal amounts of butter and crisco (If you use margarine, it will make the frosting yellower looking, but it work just as well if you want to use it. I imagine that butter flavored Crisco would work too, but I've never tried it)

Cream these together with 1 tsp vanilla (you can use clear vanilla because of the color - but it doesn't really matter.)

After mixing, keep adding powdered sugar until it is the consistency you want. Usually takes most of a bag.

Voilla! Vague, but very easy.