I’m baaaaaaaack! No, really, I’m back in action and ready to cook up a m***ther-effing storm. Yahoo!
I was helped along by a cake commission for a very special person turning 30 on Friday. I just celebrated a mellow birthday earlier this week, but decade markers are big deals. And to match the occasion, the cake has to be a big deal, too. Or, at the very least, B-I-G. Big enough to feed 37 confirmed guests. This will be the biggest cake I’ve ever made in my life. Pray for me!
When I heard that the birthday girl wanted something with vanilla and berries, raspberries and lemon curd immediately came to mind. Those flavors are so fresh and Spring. I toyed with the idea of a white cake but finally settled on a rich, buttery yellow cake. An ultra moist and flavorful cake will be a perfect foil for the tangy sweetness of the berries and the lemon curd. The final touch is whipped buttercream with the ethereal lightness of a meringue.
4 hours, 3 lbs. of butter, 3 lbs. of sugar, and 2 dozen eggs later, I’m finally done with the cake and frosting. The lemon curd and raspberry filling are on the queue for tomorrow. And because I want the cake to look as good as it tastes, I’m throwing in a little decorating magic. Beautiful inside and out. Watch for the photos!
