My lovely cousin Lara had a birthday yesterday, and I made her a lemon cake with raspberry syrup and lemon curd in between the layers, frosted with lemon buttercream. Sometimes short, two-layer cakes are nice. I used lemon extract, fresh lemon juice and lemon zest, so it was really zing-y and lemony. I kept the raspberry syrup on the tart side too.
I made a mini-cake with the leftover batter for D & R. I frosted it with whipped cream (that I whipped a little too long, it almost turned into butter). They loved it, but they were sad it wasn't bigger.
looks yummy!
ReplyDeleteThank you so much! It's nice to be in the "homemade" niche where it doesn't matter that it's lopsided and the cream didn't whip that smoothly. It tasted great, and it was fun to make a fuss over my awesome cousin.
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