Spring Cake
I did it. I finally made a good cake totally from scratch that has no chocolate at all. I am calling it my Spring Cake because it is light and pretty and tastes fresh and inviting. But really it is a light lemon cake with lemon curd filling and a lemon buttercream frosting.
First I made the lemon curd. It was so much easier than I had feared.
Then I made the cake. My oven is acting up so it took two tries to get something workable. I made two layers but then cut them in half to make more layers. I made the lemon buttercream frosting using her American Buttercream recipe but substituting Earth Balance for the butter. It whipped up very nicely and did not have an overpowering flavor. I have tried buttercream frosting before with a variety of butter substitutes with less than acceptable results. I am still not sure I would like the Earth Balance for a vanilla buttercream but it was lovely with the lemon to give it some flavor. It started to separate some as I was frosting because it got too warm but a brief visit in the fridge and it was fine.
Here is the finished product. I did not have the candied flowers to put on as a finishing touch but I think it is pretty without it. We all enjoyed it immensely and then shared it with Aunt Petal and our neighbors next door after Shabbos.
am in awe :)
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