Tuesday, May 24, 2011

White Chocolate Lemon Cake

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Last week I bought a couple of cookbooks and found a recipe for a white chocolate lemon layered cake.  It was an exercise in lunacy as it had a million steps.  There was the lemon chocolate sponge, the lemon curd and the white chocolate lemon buttercream.  So you can see why I was intrigued. :)

I made the lemon curd last night and then today made the sponge and the buttercream.  The final taste was amazing, however, there are a few reviews I’d like to make.

The buttercream was very similar to meringue buttercream but it got really soft really fast.  I tried the ruffled technique but because it was almost 100 degrees out and with it’s instability, it sagged a lot.  I had to put it back into the fridge every 5 minutes while I iced the cake.  I’m not sure I would use it as a cover icing, but it would rock as a filling!

The lemon curd was amazing, I would so do it again!

The sponge was good, however, you couldn’t really taste the chocolate or the lemon.  The texture was a bit dry, but I might have over beaten.  In future I would use my regular sponge and soak it in a lemon simple syrup to make it a really lemony cake.

I had intended this to be for Treat Day Wednesday but the girls wouldn’t really be into the final product.  That being said, it was really tasty!

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Thanks for looking!



Linked with:
My Girlish Whim
Let's Do Brunch
What's on the Menu Wednesday

3 comments:

  1. You did a super job with the ruffled frosting technique, especially given the weather. Cake looks wonderful.

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  2. I am in awe of your lovely cake! The icing looks incredible - you did a wonderful job. I really admire you for taking on a cake with so many steps, and you should be really proud of how beautifully it turned out. Thank you for sharing it with Let's Do Brunch. Hope to see you there again tomorrow :)

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