Actual wedding cake!

Passionfruit lemon curd
7x batch of this. Made in one go on Mon 4/18

300g deseeded frozen passionfruit cubes
260g lemon juice (half regular, half meyer)
28 egg yolks
350g sugar
1/2 t salt

Zest and juice the lemons, and reserve the zest for cake. Separate the eggs, and reserve the whites in 7 batches of 4 whites each for buttercream.

Whisk all ingredients together over a double boiler until thickened. Transfer to a 2-quart freezer-safe container, cool to room temp, then freeze. Makes ~6 cups.

Coconut swiss meringue buttercream
4.5 double batches total. 3 double batches made on Tue 4/19 using the egg whites left over from the curd. The remaining 1.5 double batches made at the last minute on Fri 4/29, and ideally would have been made earlier.

For each double batch:

8 egg whites
400g sugar
5 sticks butter
1/2 c coconut milk powder
10 drops Peychauds
2 t mezcal

Make into swiss meringue buttercream. Each double batch makes ~8c.

Cake

3 4x batches of practice cake, aka 3 double batches adapted from this cake. All made on Sun 4/24.

For each batch:

4 c milk + 1/2 c lemon juice
4 c cake flour (840 g AP flour + 120 g cornstarch)
4 t baking powder
3 t baking soda
2 t salt
4 sticks butter, softened
4 c sugar + 1/4 c lemon zest (750 g + 75g lemon zest sugar)
2 T vanilla
8 eggs

Preheat oven to 325F. Butter the pans, line with parchment, and butter the parchment. Combine milk and lemon juice in a 4c pyrex. Mix together dry ingredients (flour through salt) in a medium bowl. Cream together the butter, sugar, and lemon zest. Add eggs one at a time, beating after each one. Beat in lemon. Add dry ingredients and lemon milk in alternating additions, mixing until almost combined after each addition.

For the first two batches: Put about 3.5 c, 7 c, and 11 c batter in the 6", 9", and 12" pans, respectively. Put the 6" and 9" pans on the upper rack in the oven, and the 12" pan on the lower rack. Bake for 40-45 min, 50-55 min, and 60-65 min, respectively, rotating the pans a quarter turn every 10 min and switching the 12" to the top rack when the 6" is done.

For the last batch: Divide the batter evenly between two 9x13" pans. Switch top and bottom and/or rotate a half turn every 10min. Bake for 55-65 min.

Cool completely, place on cake boards, wrap in several layers of plastic wrap, and freeze. Stash in the freezer at work ;)

Assembly

all curd

all buttercream

all cake

cake boxes

bamboo skewers for dowels

limoncello for brushing

coconut flakes for decorating

cake board and ribbon for presentation

ooni pizza pan and large spatula for stacking

On Thu 4/28, transfer the curd and buttercream from the freezer to the fridge.

On Fri 4/29, fetch all cake layers from the freezer at work. Put the rectangular layers in the freezer and home, and leave out the 6 square cake layers to defrost a bit. For all square layers: level the top, torte, fill with curd, and brush the top with limoncello. (Reserve a quarter of the curd for the sheet cake.) For each size: choose one layer to be the bottom, and frost the top with buttercream. Flip the other layer on top, leveled side down, brush the top with limoncello, and frost the top and sides. Transfer to a cake box and insert dowels. Bring the cake boxes to Pizzaiolo, where they lived in the fridge overnight.

On Sat 4/30 (wedding day!) around noon, go over to Pizzaiolo with decoration, presentation, and stacking supplies, plus extra buttercream and frosting spatula for touchups. Remove the cake boxes from the fridge and stack the cakes on the board. Touch up all frosting. Cover the exposed tops of all layers with coconut. Wrap ribbon around the base of each layer. Go get dressed, go get married, and come back a few hours later to enjoy at the reception! At midnight, bring the leftovers home and leave on the counter.

On Sun 5/1, remove the 2 rectangular cake layers from the freezer. For each layer: level the top, torte, fill with the remaining curd, and brush the top with limoncello. There was enough buttercream left to fill the middle and cover the top but not the sides, which was all I felt like doing at this point anyway. So, fill the middle, stack, frost the top, and cover the top with coconut. Transfer to a cake box, and bring that plus Saturday's leftovers to brunch. Brunch people polished off Saturday's cake and about half of the rectangular cake; bring the rest home and leave on the counter.

On Mon 5/2, eat a bit more cake, then wrap up a nice square of the remaining cake in plastic wrap and freeze for a future celebration.