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
special occasions
♥
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
Lemon Meringue Rose Petal Cake
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:)
1-2-3-4 Cake
- 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
- foil
- 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.
White Meringue
- 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
Crusting Buttercream
- 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.
Beautiful cake!
Thanks:)
That is fantastic! Wish I could ice like that!
I think you could.. It wasn’t too difficult!
Oh my goodness but this is the most gorgeous cake. I’m not sure anyone should even consider how it tastes, it’s just a work of art! But I am certain it tastes delicious, too, especially with lemon curd! I enjoyed the photos of you and your friends. I want to be invited to your next get-together Debra
My friends love to bake and they gave it a thumbs up.. So it tastes as good as it looks:)
Oh my word, that looks amazing! We had snow last week in Scotland
Snow!! My word!!
This is no cake, Barb, it’s a pice of art! Everything about it, from the cake stand to every rose you crafted, combined to make a very beautiful presentation. I imagine it was met with stunned silence from your guests. I know I’d be speechless if I watched a friend bring this cake to the table. I’m in awe. Well done!
Thanks so much, John.. I love to paint but never have the time, so I think this is how I get out my creative urges:)
You have such a steady hand to make those roses! Perfect in every way. A dreamy cake and I am sure your guests loved every bite- not a crumb left… I hope it stops snowing in Calgary. Did you know that once in Michigan it snowed on Mothers day? Really… A very happy mothers day to you!!!! Take care, BAM
We joke that we shouldn’t take our winter tires off until late June…
I wouldn’t say you had ‘a less experienced hand’. I was glued to this post. That is so beautiful Smidge and what a work of art. I just love it. with different sized layers it could even be a wedding cake. I’m not sure we can buy Crisco shortening here and I’m not sure about that nozzle you used either – I might have to come visit you and you could take me shopping for these things! Outstanding – I just love it and lovely to see you with your special ‘real’ friends xx
I’m glad you liked it.. The Wilton 1M is an open star shape.. So they likely have one like that everywhere.. I would love to take you shopping any time!! Really!!
That is incredible! And how lovely to see you with your friends. i am sure it was a very special day.
We always have fun when we get together!
Your cake looks absolutely stunning. I love your piped roses and the combination of a lovely cake, sharp lemon curd, meringue and buttercream is wonderful. Thanks for sharing the great recipe
Thanks so much for stopping by!!
What a masterpiece! Very elegant. Any chance there is a piece left over so we can see the inside. Actually, it’s hard to imagine even cutting into this. Beautiful photos and the tulips are lovely.
I finally posted a slice shot after reading this:)
Hi Barb, thanks so much for stopping by my site – I’m so pleased to have discovered yours. Are cakes like these going to be a regular occurrence? It looks absolutely amazing – I could never frost something so perfectly… that’s too pretty… it must have taken ages!
I wish they were, Charles.. I have another friend’s birthday in June.. so maybe then.. I’ll have to come up with something new..
If it’s anything like this one then I absolutely can’t wait!
What a stunning post … everything in white too – even the dog, that cake is a piece of art – you can be happy, because I don’t like icing – otherwise I be over straight away .. on cakes, but I lover meringue very much. It’s too beautiful to cut that cake. Never seen anything like it. Also like that you have change the picture on you profile – nice to have a close up of the cake. Stunning!!
Hahaha.. We posed because we were all in white.. No wedding dresses though;)
… and no virgins neither I suppose. *laughter
Hahahaha.. def not!!
That cake is absolutely magnificent! You are a very talented baker!
Thanks, Misky:)
Lucky friend. I think I need to leave the pretty cake making to the women of WordPress – I couldn’t decorate like that to save my life, it is just so pretty.
I bet you could.. You’ve got so much talent in the kitchen!
I’m far from dainty though
Perfection!
Mandy
Thanks, Mandy!
This cake is bringing heaven down onto a plate – I have always wanted to pipe roses as elegantly as you – stunning my friend
Your friend could not be happier – well done. Simply amazing!
Cheers
Choc Chip Uru
It was fun to do.. Icing is more forgiving than you think:)
Oh my goodness that is amazing looking!!! I am horrible with icing cakes. I’m more like a carpenter applying spackling. I am in awe
Hahaha.. The “crumb coat” I did definitely looked like spackle:P
Oh wow! This cake is absolutely beautiful!
Thank you!!
Wow, that is an INCREDIBLE cake. So beautiful, and light. You and your beautiful friends look like a spread from a magazine, in your white outfits. What a wonderful get together you must have had. And that cake. Lucky friend to have you! This cake seems all too complex for me, but I will certainly try the decorating technique at one time or another. Your cakes are absolutely inspiring, Smidge.
Thanks, Eva.. We have lots of other photos.. But than one is funny because we were all in white:)
Such a beautiful cake and wonderful photos too
Thanks, Francesca!
Oh my that is one fancy cake! It makes me want to get out my piping bag and start pracising! Nicely done Barb! Great pictures of your friends too. I bet they enjoyed this.
I’m going to practice too.. I think I’d make the petals wider..
WOW. That is gorgeous, and it sounds completely delicious. Will have to bookmark this for an attempt one day…
I hope you do!! I’d love to see it!
This cake looks like things I like to sew. I love when food and sewing overlap for me. I’ll use my seamstress skills to try this icing treatment. Gorgeous!
I love to sew as well.. I think there are so many similarities!
Yes there are a lot of similarities. Love that!
That is truly a work of art!
I am in awe at the detail and the beauty of it!
My son’t birthday is coming up and I would love to give this a try but I am not sure I can pull it off
I’m sure you could.. If you’ve ever piped icing before in a swirl, the only difference is starting in the center of the swirl and going round. Iambaker says if you don’t like it, you can just scrape it off and try again. I think it doesn’t matter.. The overall effect is great even with a few mistakes.. I just swirled around those ones:)
Anyone with your talent could do this technique for certain!
That cake is beautiful!
Thanks so much for stopping by!
It is your special magic to make a cake completely covered in white roses. This would be perfect for an able baker for Mother’s Day.
I’m dying to try it in another color too!
Beautiful. Pretty. Gorgeous. Aahhhhhh. So so clever of you to decorate such a delciious cake confection and your words – “a fluffy lemon cloud icing, blanketing soft vanilla cake crumbs” had me all of a flutter.
So good you were all aflutter:)
Absolutely stunning!
Wow, your cake look so so pretty – lemon meringue rose petal cake is a wonderful name for it. Hopefully it really is spring this time.
So far.. It’s been spring.. Holding on.. Holding on..
You are all, dear ladies, seem so beautiful but my amazing blogger friend, dear Barbara, I loved her much more… How beautiful in white dress… And how artistic and romantic this white rose cake… I fall in love every time with your creative world… Thank you dear Barbara, I hope you don’t mind because I want to share your cake with my readers (even I know most of them are your readers too) Love, nia
I love you too, nia.. I’m so happy you shared this post with your readers too:) xoxo Smidge
Reblogged this on photographyofnia and commented:
So beautiful, so artistic, so romantic… What can I say more I LOVE HER….
Thanks, nia!
Simply beautiful!!!
Thanks for stopping by!
MMMMMmmmmmmmmmmmm bring it on, I could eat that by myself!!!!!
If it could be shipped..
Very, very pretty, like an art piece, and the flavor combination sound really delicious!
Thanks, Jasline.. It was so good!
You’re so talented! This cake is beautiful!
My mom emailed me about the snow. She sent a picture of the deck and furniture covered in it. Someone forgot to tell Mother Nature that it’s May – you shouldn’t have snow, and England needs to stop having rain! Every day, at least once, since Easter. I am slowly going crazy!
It was crazy!! We may yet get more snow.. It happens in May sometimes (oops.. I shouldn’t have said that out loud!)
Gorgeous! I think I shall save this for Maddie ‘s birthday cake, later in the year – thanks, Smidge!
It’s fun to make!
I think that is the prettiest cake I have ever seen Barbara! AMAZING…you are so talented…writing, home design…culinary arts, musician. Is there ANYTHING you can’t do well? Thanks for sharing this stunning creation and I am sure your friend must have been thrilled to get this. What a way to show someone how much you care.
Geni.. you’re one talented gal yourself:) So this is a sweet complement coming from you! xoxo
How clever of you to combine lemon curd with meringues and vanilla cake. I’ll bet the combination of crunchy and soft is amazing. I’d love to try this cake but maybe just old fashioned swirled icing instead of roses. Although I’d love to be able to do them. Tutorial please. I have an old recipe for piped roses in pink as individual desserts but have never tried it because it seems so difficult. The roses appear to use the same technique. Simply Gorgeous!
I’ll do a tutorial soon.. I’ve got another recipe up my sleeve..
Okay, this really is one of the most beautiful cakes I’ve ever seen. The monochromatic simplicity perfectly enhances the skill full roses of icing. And even cut it is gorgeous and oh, so tempting. Bravo to you, Smidge and I’m sure your friend was bowled over!
Aaargh! That’s “skillful” not skill full. And really, I should have said skillfully done icing roses….but you knew what I meant, probably, even if I’m not a very skilled typist!
Ha! I didn’t even notice!
I thought white was best as well. Although I have seen it in other colors, white is still my favorite!
Beautiful Cake – the decoration is amazing. You almost want to stare at it instead of grabbing a knife and fork and digging in:) Thanks for sharing & Have a Great Day!
Ahh.. It did shuffle and smoosh a few roses on the way to my friends house.. So they’re turned away from the camera, lol!
Holy smokes, you went ALL OUT! Wow, Smidge, this is just absolutely gorgeous. Your friend is sure one lucky lady.
She’s special.. So I’m the lucky one!
Hi,
I clicked over from Nia’s blog, and I just had to say how beautiful that cake looks, just magnificent.
I’m so glad you stopped in to say hello!!
Smidge, that is an astonishing piece of art! I’m amazed by how beautiful the icing looks. Thanks for sharing the 1-2-3-4 recipe with us. Am I right in thinking that the meringue only gets crushed into the filling? When I started reading I thought somehow you’d managed to stick meringues all over the cake!
I just crushed it in the filling.. I’ve seen pieces pressed around the sides of an iced cake.. But I wanted to make those flowers:) Thanks so much!
Smidge! Are you kidddddding me? What an exquisite cake that is! I think it’s possibly the prettiest pickin’ cake I’ve ever seen! In fact I do believe it looks an awful lot like one the Queen’s very finest hats! You just impress me no end! And I loved seeing the pix of you with some of your (other) buddies! xoxo
Hahaha.. spree.. The queen might look funny with this one on her head.. But I’d give her a slice any day! xoxo
I really think you should send me some over. You know I’m inept!
I would if I could!! You know I would!
That is such an interesting mix of textures ! And how PRETTY is the final product ??? Absolutely gorgeous !
It’s one of my favorite techniques now..
OK, now you’re just showing off. I mean very, very pretty of course!
Hahaha.. Kind of like you and that wicked smoker of yours!! Same showing off.. Different recipes;)
BEE-U-TI-FUL!!!! And fascinating! I’ve never heard of a cake quite like this!
Thanks, Gretchen:)
Just have to say, your blog is exploding! So many comments and “likes”!!! CONGRATS!!!
Awwww…just look at that adorable little face! So sweet!
Oh nooo…not fair! What a gorgeous cake! I can even smell it! LOL! Gorgeous shots once again hon and thanks for sharing. Another one going to the printer…hehehehe
One day I will bake it and will come and let you see the pictures. Oh, it looks so yummy!
You are so talented and your friends are so blessed to have you around.
*big hugs*
Sonel.. I might have to start my posts with a warning for you.. To look away for the food parts:)
I was speechless for a moment while going through this post, Smidge! You just keep on spinning more and more magic on every creation you post here.
Thanks, Malou.. It feels like magic when I get to bake!
I love it Barbara!! This is another one of your recipes that’s going to my recipe box Thanks a lot for sharing!!
It’s sure a keeper for me as well! And I can’t always say that…
OMG, this is a work of art! I have never made a cake like this, and now I have something to aspire to. I love lemon curd, and the idea of using crushed meringues would add such interesting texture to the filling. Congratulations on a lovely, lovely cake. Your friends must be very happy!
It was a really fresh tasting cake!
Exquisite…. Wow. What a fabulous cake. Your friend must’ve been thrilled
I love my friend.. It was fun to surprise her!
Just beautiful! I’ve been wanting to try the icing roses technique myself.
You should definitely go for it!!
This looks incredible! YUM! tfs.
Regards Florence x
You’re welcome, Florence
Oh my– just beautiful!!!!!!!!!!
It was fun, thanks!
What a gorgeous cake! And lemon too? Well, enough said. Truly a special occasion cake that would surly inspire oohs and ahhs upon site and taste.
I would love to make it again.. It was fun!
You, your photos and your cake are ALL spectacular! Have a wonderful Mother’s Day!!
I hope you had a great one, Susie!!
How delicious! I’ll have to whip this up tonight!
Only you could whip this up in one night.. I know you could!! xo
This cake just blows my mind Smidge! It’s absolutely beyond words. Well…I do have a few words – gorgeous, beautiful, stunning. I’ve pinned it.
Thanks, Kristy *blushing*
I love this! The roses look so pretty too x
Thanks:) They were yummy!!
Do you deliver?
What can I say but beautiful to look at and extremely delicious to taste, I’m sure.
It was so delicious.. I love lemon meringue..
Absolutely gorgeous! It’s almost too pretty to eat!
Thanks for your compliments! It was so yummy though.. worth cutting into:D
Holy Monkey Hotcakes that looks awesome!!
Oh my goodness, I will never ice again, there just isn’t any point, that looks so beautiful.
Hahaha.. now that’s a first.. love it! HMHotcakes is my new phrase!! And you should definitely ice again.. anyone can do this!
Wow! This cake is amazing! I’m impressed!
Thanks, Jordana.. it’s your favorite color, I think?
Hee hee – you got it! A cake, I could bake. Piping on the other hand? Way too tricky for me. And then when you have to slice it and ruin the icing perfection? Sadness.
In all honesty, I don’t think I’ve ever seen a cake that made me stay in complete awe and look at the photos again, and again, and again, and….. I wish I could have a slice right now, it seems absolutely spectacular! What an amazing baker you are!
I am beyond impressed. Cityhippyfarmgirl said she will never ice again, and I feel I should never even try to!
You two are crazy!! Nothing would make me happier than if you tried it.. it’s so much easier than you’d imagine! And who cares if a few roses are a little lop-sided.. some of mine were:) I just turned them away from the camera, lol!
Wow, that cake is absolutely breathtaking!! Wonderfully done! Looks like it was delicious, too!
This is the most beautiful cake I have ever seen! I just want to own it
So beautiful! And what celebration of life in every post! Thank you, Smidge.
One word: Yummmmmmmmmmmmmmmmmmmmmmmm.
I love your cake and just have one question – Do you use the meringue for the roses or did you ice them using the buttercream. I am confused about which one you used – or is it a combo of both?
Sorry if this wasn’t clear enough:) I spread between the layers with buttercream and put the meringues on top of those. The outer roses were just iced using buttercream.. does that help?? xo
that cake is a dream!
Stunning cake! What a wonderful gathering of friends. This cake is a true cake of friendship. Love the rose frosting !!
[…] and one batch of my favorite crusting butter cream frosting. […]
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