Well that was a joke, because this cake wasn't for the Queen. (Sorry). Friends came over for dinner so obviously I was going to make a cake, duh! This is a Triple Lemon Blueberry Cake from Rosie of Sweetapolita. Okay, I'm going to be honest, and I feel really weird addressing Rosie since I've never met her (though she seems amazing) but Sweetapolita is a mouth full, so Rosie it is. The triple comes from the lemon cake, lemon curd and finally the lemon frosting. oo So zest-y.
Urghh, my stomach is about to erupt, I just downed two pieces and the amazing dinner my mum made; chicken wings, two types of tofu (I love tofu), prawns, veges + other chinese dishes. I definitely need to go running tomorrow.
I actually made this cake yesterday along with the lemon curd and refrigerated them both over night.
Might I just add, that the lemon curd is amazing. I could have eaten the whole bowl and I would've if the cake didn't require it.
So today I made the lemon frosting. I'm still trying to figure out the perfect buttercream to frost cakes. I'm starting to doubt that it isn't the recipes that I'm trying since other people have been successful in icing their cakes but my method. Being 16 and set in my ways *sarcasm* I only own a hand mixer. Hence the creaming of the butter and sugar/zest (for this recipe) goes like this:
It is very messy and time consuming. Kitchenaid: WHY DO YOU HAVE TO BE SO EXPENSIVE?
Now, stacking. I made a dam wall for the curd as stated by Rosie.
But as you can see, lemon curd was still oozing out of it. So inevitably when I was trying to apply the crumb coat, it all squeezed out. I was very sad. So I immediately put it in the fridge to let it cool without finishing the coat properly. After 30 minutes I finished icing the cake, it was a bit lopsided and not very smooth but hey, I just need a little more practise right? More cakes *hint hint*
Oh no, I see a crack. Don't worry, cover it up by cutting into it!
It was delicious. The lemon curd was tart, the frosting was sweet and cake was dense. All together balanced really well.
FOR THE RECIPE @ Sweetapolita
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