The life of a weekend baker is what I'm acquiring. The weekends I don't work in a kitchen I'm working in my kitchen. There is a peace waking up early to create and be inspired, while everyone else sleeps! Though my lack of rest fights against me my creative side is up and wide eyed, bright and early for the next cake!
I love Lemons! Being pregnant sealed the lemon love in me forever. The tangy tartness mixed with sweet sugar makes for one of the most irresistible combinations. My first trimester I drank lemonade gallon by gallon. It settled my upset stomach somewhat, but delighted every other sense. From the perfectly fragrant zest to the lusciously juicy fruit, I'm in lemony love!
For the absolutely lemonyness, lemon curd is my favorite. I made a yellow butter cake and lemon buttercream, with the lemon curd generously layered in. Lemon curd resembles a jelly or spread packed full of flavor. Its great on the traditional English scones or American toast.
(Recipe courtesy of... what else.. The Cake Bible)
I wanted to do a simple decorating skeme this time, although the more I tried to work with simple the more complicated it got. Just trying to get buttercream evenly and smoothly on the cake was difficult. The best way was a clean spatula and some patience. A cake turner is an absolute must for any cake venture.
A cake turner makes frosting a little less tedious. Holding a steady hand level with the side of the cake, the other hand is free to spin the cake and hopefully produce a smooth finish.