Two blog posts from me in the same month?! Unheard of! But I recently made a birthday cake for a friend, and was pretty pleased with how it came out! I wanted to try my hand at an ombre cake, inside and out. But don't let the pink fool you about the flavor! It's a lemon cake with cream and homemade lemon curd filling and vanilla Italian meringue buttercream! I started with my go-to white cake and just added fresh lemon juice for the flavor. The cake ended up being quite dense because, silly me, I forgot to reduce the amount of milk in the recipe because of the half cup of fresh lemon juice I added. I don't like to use lemon extract because it doesn't taste quite right to me. However, the shades of pink came out quite nicely! After that came the filling and stacking the layers. I didn't cut the bottom layer quite even, and as I stacked them they slide to one side quite a bit! I crumb coated it and put large skewers in the cake to keep it from sliding while it chilled. The next bit was a bit difficult because as much as prefer Italian meringue, it's stiff texture didn't lend itself to blending the colors very easily. I wanted a little more decoration, so I added some chunky sugar crystals, edible pearls and non pareils to give it some sparkle! I used tweezers to place the pearls. Added some cupcake toppers to the top and voila! Despite some technical difficulties, I'm pretty pleased with how it turned out! Stay tuned for my next project; a taco cake!
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AuthorEmily Steele Archives
November 2019
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