I know we're a couple of weeks away but i thought i'd start Mother's Day, which falls on Sunday March 10th in the UK, early this year with this celebration cake
I've made chocolate fudge cake a fair few times now but for Hanna's birthday I wanted to try something a little different with it and decided to give it an extra caramel layer
I wanted to continue the classic flavours and colours of a lemon drizzle cake so there is plenty of lemon zest and also some lime zest curls used for decoration in my lemon drizzle layercake
Basic lemoncake. Finally, mix in the vanilla and the lemon zest. Grab your plate or cake stand and put a dab of icing in the centre, then press your first cakelayer onto it
there's a reason you don't see many triplelayer bundt cakes and that's because they're a bastard to cut and even trickier to put together again but when Sarah from Maison Cupcake set the mammoth challenge of triplelayercakes as the theme for this months we should cocoa I knew I had to give it a go
Coconut Rum Cake with Preserved lemon Syrup. Add the desiccated coconut, vanilla, rum and lemon syrup. I always feel a bit like a magician when I manage to produce a Gluten Free cake, that has risen, has a nice texture and tastes great – NOT THAT EASY, I find they are often a bit stodgy cardboard-ish and just a bit ‘I know it’s better for me that the other kind, but it doesn’t taste like cake’…
Hazelnut, Lemon and Blueberry LayerCake (adapted from 'Love Bake Nourish' by Amber Rose). It uses spelt flour and toasted, ground hazelnuts to give a lovely, nutty taste to the sponge which is lifted by the tang of lemon zest
While the cakes are cooking, make the lemon curd, place the sugar and grated lemon zest in a bowl, whisk the lemon juice together with the eggs, then pour this over the sugar
So, the passing of Phill's birthday had to be marked with a cake and I opted for a version of the Magnolia Bakery lemonlayercake with lemon frosting and lemon curd
earl grey triplelayercake with lemon buttercream frosting. It has a lightness that is unmistakably floral which is further enhanced by the lemon buttercream but be careful with the amount of lemon you use as you don’t want the heady lemon oils in the zest to overpower the earl grey flavour, it’s a fine balance
Put a layer of lemon cream on top of the first layer of cake. Cover the underside of the second layer with a thin layer of lemon buttercream, again leaving an inch gap
Comments
Log in or Register to write a comment.