Lemon Meringue Rose Petal Cake
 
 
Ingredients
  • One Recipe Each -
  • 1-2-3-4 Layer Cake
  • White Meringue
  • Tart Lemon Curd
  • Crusting Buttercream
Instructions
  1. 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. 2. Spread the top of this bottom layer generously with lemon curd. Crush some of the cooked white meringues over the curd.
  3. 3. Place the second layer, right-side-up on top of the first layer.
  4. 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. 5. Refrigerate to set the crumb layer.
  6. 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:)
Recipe by Just a Smidgen at https://justasmidgen.com/2012/05/09/lemon-meringue-rose-petal-cake/