spring is here
i know, i’ve said this how many times,
..and then it snowed?
with spring comes many special occasions.. perhaps
the birthday of a lovely friend
or a bridal shower…
perhaps a baby shower?
i think this cake
every mouthful is a fluffy lemon cloud icing, blanketing
soft vanilla cake crumbs
with a lemon curd, meringue crumbled filling…
and it’s so pretty
except… another slice
First you begin by baking meringues a night or two before.
Then bake this super easy 1-2-3-4 cake.
(I made mine ahead and froze the layers, defrosting in the fridge the night before)
Mix up some Tart Lemon Curd
(I made this in advance as well.)
Then whip up a batch of Crusting Butter Cream Icing recipe the day of your party!
- One Recipe Each -
- 1-2-3-4 Layer Cake
- White Meringue
- Tart Lemon Curd
- Crusting Buttercream
- 1. Place your foil covered cardboard round tray onto the counter or on a plate. Spread a small amount of icing in the center of the foil. Invert one layer and center on the foil.
- 2. Spread the top of this bottom layer generously with lemon curd. Crush some of the cooked white meringues over the curd.
- 3. Place the second layer, right-side-up on top of the first layer.
- 4. Using an off-set spatula or knife, smear a thin “crumb coat” of icing around the two layers, filling in the center where the cakes narrow slightly.
- 5. Refrigerate to set the crumb layer.
- 6. To pipe roses, insert a Wilton 1M tip into a large piping bag. Fill with icing, twisting the top of the bag to close. Beginning at the center of the “rose”, squeeze the icing out and go around the center you’ve just made in a circular, tight motion. Continue to repeat, spiralling around the previous circle until you have the size of rose you desire. Some more experienced bakers obtain identical-sized roses, mine were a mix of sizes to accommodate my less experienced hand! I used the remainder of the icing to swirl and fill in between the roses. Just have fun with it.. I don’t think it matters if the roses are all the same size:)
- 1 cup (2 sticks) butter, at room temperature
- 2 cups sugar
- 4 eggs
- 3 cups sifted self-rising flour
- 1 cup milk
- 1 teaspoon pure vanilla extract
- 1 8 or 9-inch round cardboard cake tray
- Preheat oven to 350°F.
- Grease 3 9-inch round cake tins. Line with wax paper and grease the bottoms, then flour the tins.
- 1. Add butter to a large mixing bowl and beat on medium speed, creaming the butter until it is light and fluffy.
- 2. While the mixer is running, gradually pour in the sugar. Continue to beat for another 6 to 8 minutes.
- 3. Add each egg, one at a time, mixing thoroughly after each addition.
- 4. With the mixer running, add some of the flour, alternating with some of the milk. Continue alternating milk and flour, ending with the flour. Mix in vanilla extract.
- Pour into the baking pans, trying to have equal amounts in each. Smooth the tops with your spoon. Drop from about 5-inches height a few times to remove any bubbles that may be in your batter.
- Bake for about 25 -30 minutes or until a toothpick inserted in the center comes out clean and edges have pulled slightly away from the sides of the pans.
- Cool for 5-10 minutes then gently remove from the pans and allow to finish cooling completely on a metal rack.
- While they are cooling, wrap the cardboard cake tray with foil. This will be used as the base for your cake and allows for easier transfer to your party and onto your pedestal cake stand if you have one.
- 6 eggs, at room temperature
- ½ tsp cream of tartar
- 1 ½ cups superfine sugar
- ½ tsp clear vanilla extract
- Scrub all of your utensils, bowls, etc so that they are clean and free of all traces of grease. Line cookie sheets with parchment paper.
- Preheat your oven to 200 F.
- Separate eggs. Add egg whites, one at a time, to a mixing bowl with a whisk attachment. Ensure no egg yolk is in the mixing bowl.
- Beat the egg whites on low-medium speed until foamy.
- Add cream of tartar and continue to beat the whites until they hold soft peaks.
- Add sugar, just a little at a time so that it can dissolve in the egg whites. If it taste gritty, continue to beat. Beat until the meringue holds very stiff/rigid peaks when the whisk is lifted up out of the batter.
- Mix in 1/2 tsp clear vanilla extract.
- Drop by spoonfuls or using an icing bag pipe meringue onto the prepared cookie sheets.
- Bake for 1 3/4 hour, rotating halfway through to ensure they are evenly baked. Leave door ajar, let oven cool and leave the meringues in the oven over night to set.
- By Joy of Baking
Tart Lemon Curd
- 8 egg yolks
- 1 1/2 cups white sugar
- 1/4 cup (1/2 stick) unsalted butter
- 3 lemons, zested and juiced
- Fill a large saucepan with 3-4 inches of water. Turn on high until boiling, then reduce to a simmer. Place a large metal mixing bowl over the simmering water, ensuring the water does not touch the bottom. Add the eggs, sugar, butter and lemon juice and zest, whisking rapidly to ensure the eggs do not cook. Continue to whisk and cook until the lemon curd begins to thicken slightly, about 10 more minutes. Remove from heat. Allow to cool. Refrigerate and lemon curd will continue to thicken. May be frozen as well.
- Makes about 1 1/2 cups.
- By Smitten Kitchen
- 8 cups icing sugar (powdered sugar)
- 1 cup shortening (I used Crisco)
- 1 tsp clear vanilla extract (use clear for white frosting)
- 1/2 cup – 3/4 cup milk
- Optional: 1/4 – 1/3 cup lemon curd
- Cream shortening and vanilla in mixer for 2-4 minutes. Add in powder sugar, one cup at a time. If you find your mixer struggling, slowing add in milk. Use more milk for a creamy consistency, use less milk for a stiff consistency.
- Mix in lemon curd to taste. This makes a very light, cream colored icing.. still white but almost the color of a rose petal.
- You may use half crisco and half butter, I used all Crisco. Use less sugar if you think this recipe will be too sweet.
- Because I used only Crisco, I found this icing sweet but uninteresting.. the addition of the lemon curd made all the difference.
- By I Am Baker
My friends thought I should video-tape a tutorial.. but until I have enough time to do so, here is a photo tutorial that is pretty explanatory from I Am Baker.