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Lemon Raspberry Cake and Chocolate Truffle Cake, and a Wedding Cake Made with Love

For the big day, I gave my niece and her husband their wedding cake, seven layers, and two different flavors. This post is about the process of baking and transporting their cake, with recipes converted down for home cooks. Here’s everything you need to make smaller versions of Tricia’s lemon raspberry cake and chocolate truffle cake, the cakes, the  fillings and the frosting! 

Tricia's wedding cakes--triple lemon and chocolate. A wedding cake made with love.


The tools to make these cakes are Amazon affiliate links. When you purchase products via my links, it doesn’t cost you anything and I earn a tiny commission, which helps me continue to provide free content here on Letty’s Kitchen. Thank you!!

My neice’s cake had a smooth light green fondant finish, but the cakes in this post are frosted with buttercream instead of fondant. If you are interested in fondant finishing cakes, check out this basic fondant technique class from Craftsy.

Six months before the wedding, Tricia and I went back and forth on cake details. She sent a photo of a wedding cake they liked the looks of. She sent paper mockups that showed just how they wanted the tiers displayed. Almost 200 wedding guests would have two choices, chocolate truffle cake or lemon raspberry cake.

At the store shopping for cake ingredients, someone asked why I was buying so many raspberries. When I told her they were for the filling of my niece’s wedding cake, she said, “That’s a nice gift.” Yes it was—a gift of love, a wish for many years of wedded bliss.

The recipes below are for the 9-inch lemon raspberry cake and/or the 9-inch chocolate truffle cake, the ingredients and instructions to make the cakes, the fillings, the syrup, the meringue buttercream and for their assembly and finish. There is enough for a buttercream to crumb-coat and finish both the lemon and chocolate cakes. You absolutely need a heavy duty stand mixer.

Here are some wedding cake details about how I went about making Tricia and JP’s cake:

  • To complete these cakes from start to finish, I used a heavy-duty stand mixer. I hauled my Kitchenaid to California to whip the frosting on the wedding day itself. If you are making the 9-inch lemon raspberry cake or chocolate truffle cake, a heavy-duty stand mixer is essential.
  • For the seven layers, two flavors, I divided the work into stages, over three days. I baked the lemon cakes, just the cakes, three weeks before the wedding and froze them in the walk-in freezer at Deer Valley.
  • The chocolate cakes I baked a week out. While they were in the oven, I made coffee syrup, truffle filling, and a batch of vanilla-flavored meringue buttercream. The next day I filled and crumb-coated the chocolate cakes, then triple-wrapped them in plastic wrap so they wouldn’t risk freezer burn.

Crumb coat for chocolate truffle wedding cake

  • When I put the chocolate cakes in the freezer, I brought the frozen lemon cakes home to thaw overnight.  I prepared the lemon cream and lemon simple syrup so they’d be ready. The next day I assembled and crumb-coated the lemon cakes, and wrapped them really well for freezer storage.

Triple Lemon Cake with raspberries wedding cake

  • At that point the cake was 85% complete and ready to transport and finish in California.

Just so you know. Some of the links below are affiliates. When you purchase products via my links, it doesn’t cost you anything and I earn a tiny commission, which helps me continue to provide free content here on Letty’s Kitchen. Thank you!!

Transporting and finishing the 7-tier 2 flavor cakes.

  • On Thursday of wedding week I brought all the partially completed cakes home. 10 pounds of dry ice and our biggest picnic cooler became the new freezer. So the cakes couldn’t wiggle in the ice chest, Robbie stuffed Styrofoam “popcorn” into the spaces between the cakes and dry ice.
  • Along with the ice chest, we packed a large box with my stand mixer, cake turntable, a pastry bag with assorted tips, frosting spatulas, apron, non-stick rolling pin and fondant rolling mat. We became a bakery on wheels, and headed south into a heat wave.
  • It was 103 degrees Farenheight at 9pm in Mesquite Nevada, our sleeping stopover for Thursday night. No problem for these cakes though. The next morning we opened the cooler for a look, and declared the wonders of dry ice.
  • When we unpacked the cooler at about 11am on Saturday, the cakes were still cold. lemon raspberry cake and chocolate truffle cakes in ice chest, frozen and ready for transport
  • The largest lemon one was even a bit frozen in the middle. But since Tricia and JP weren’t cutting the cake for 8 more hours, the cakes could continue to thaw.
  • There at the Malibu hilltop house where the wedding was to be, we commandeered the huge kitchen island, a 6 x 6 foot square butcher-block table. Robbie was an able assistant, ready at every step, including cleanup.
  • Both of us kept our noses to the grindstone, stopping here and there for a sip of beer or to hug early arriving cousins and aunts and nieces and nephews and brothers and sisters and in-laws.  We became entertainment for everyone who walked through the kitchen.
  • Tricia wanted a soft, light celery green rolled fondant.  Seven tiers of cake, fondant-wrapped and stacked, for hours I  rolled, wrapped, and smoothed fondant onto the cakes.

Letty piping the border on lemon raspberry and chocolate truffle wedding cake

  • To finish, I whipped up royal icing in my trusty Kitchenaid mixer and piped a bottom border imitating the tucks in Tricia’s Vera Wang dress. I drew a continuous “ccccc” filigree around the side of the chocolate cakes and a continuous “lllll” around the side of the lemon cakes. For the bride and groom’s 6-inch cake I wrote “JPJPJP”, similar to their invitation. Voluptuous yellow-green and white orchid blossoms crowned the tiers.

Tricia and JP--A wedding cake made with love

Make it a fabulous week–get in the kitchen and bake something delicious!

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The tools to make these cakes are Amazon affiliate links. When you purchase products via my links, it doesn’t cost you anything and I earn a tiny commission, which helps me continue to provide free content here on Letty’s Kitchen. Thank you!!

Filed under: Cakes, Sweets

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  • Susy

    What a wonderful capture of the event. It was everything you described! The cakes were beautiful as well as delicious. Had to laugh with you up there showing them how to cut the masterpieces! We (the family) are so lucky to have you in our fold! Reply · 30 September, 2009

    • Susy, thanks for your comment on the wedding cake. Just to clarify–I think they knew how to cut the cake–Tricia asked me to come up as an honor and a thank you. The entire day was so much fun, huh? Reply · 22 November, 2009

  • jude rubadue

    It is a lovely story. Best to you. xo Jude Reply · 10 November, 2009

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