My birthday was in June, but...
Finally I post my bday cake, which I was quite pleased with, even if I am fail at getting frosting smooth. It looked nice enough.
The cake is lemon with lemon swiss meringue buttercream and fresh raspberry curd filling.
I am also sorry to say that I have finally reached the age where 1) it takes more than one box of candles for my cake & 2) I lack the power to blow them all out in a single breath. T__T A sad day indeed, lol ^__~
Fruit curds are dessert toppings or spreads that were first used by England for spreading on awful tasting tea time scones or bread. XD They are typically cooked with fruit juice, eggs, sugar, zest, and sometimes butter and then allowed to cool and thicken. They also make excellent cake fillings! I’ve made lemon, orange, lime, and now raspberry curd. Sometime I want to try a blood orange curd next, I think that would be spectacular.
For something that tastes so luxurious, curds are surprisingly simple to make!! (Especially raspberry since you don’t have to juice anything! \o/)
Raspberry Curd
Original recipe: http://www.epicurious.com/recipes/food/views/Lemon-Layer-Cake-with-Raspberry-Curd-and-Whipped-Cream-106435
Ingredients:
• 1 6-ounce basket fresh raspberries
• 3/4 cup sugar
• 2 large eggs
• 2 tablespoons fresh lemon juice
• 2 tablespoons (1/4 stick) unsalted butter
• 1/8 teaspoon salt
Directions:
Stir raspberries, 3/4 cup sugar, eggs, lemon juice, butter, and salt in medium saucepan over medium heat until thickened and beginning to bubble at edges, about 5 minutes. Strain raspberry curd into medium bowl, pressing on solids in strainer. Refrigerate until cold, at least 2 hours and up to 1 day.
Cake recipe: http://mixedupgreens.livejournal.com/19661.html
Frosting recipe: http://mixedupgreens.livejournal.com/21668.html (lemon juice used for the flavoring)
grr...stupid camera making my pictures come out blurry D:
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wish i was having cake today. cake makes every day better! :D
The cake is lemon with lemon swiss meringue buttercream and fresh raspberry curd filling.
I am also sorry to say that I have finally reached the age where 1) it takes more than one box of candles for my cake & 2) I lack the power to blow them all out in a single breath. T__T A sad day indeed, lol ^__~
Fruit curds are dessert toppings or spreads that were first used by England for spreading on awful tasting tea time scones or bread. XD They are typically cooked with fruit juice, eggs, sugar, zest, and sometimes butter and then allowed to cool and thicken. They also make excellent cake fillings! I’ve made lemon, orange, lime, and now raspberry curd. Sometime I want to try a blood orange curd next, I think that would be spectacular.
For something that tastes so luxurious, curds are surprisingly simple to make!! (Especially raspberry since you don’t have to juice anything! \o/)
Raspberry Curd
Original recipe: http://www.epicurious.com/recipes/food/views/Lemon-Layer-Cake-with-Raspberry-Curd-and-Whipped-Cream-106435
Ingredients:
• 1 6-ounce basket fresh raspberries
• 3/4 cup sugar
• 2 large eggs
• 2 tablespoons fresh lemon juice
• 2 tablespoons (1/4 stick) unsalted butter
• 1/8 teaspoon salt
Directions:
Stir raspberries, 3/4 cup sugar, eggs, lemon juice, butter, and salt in medium saucepan over medium heat until thickened and beginning to bubble at edges, about 5 minutes. Strain raspberry curd into medium bowl, pressing on solids in strainer. Refrigerate until cold, at least 2 hours and up to 1 day.
Cake recipe: http://mixedupgreens.livejournal.com/19661.html
Frosting recipe: http://mixedupgreens.livejournal.com/21668.html (lemon juice used for the flavoring)
grr...stupid camera making my pictures come out blurry D:
~*~*~*~*~*~*~*~*~*~*~*~
wish i was having cake today. cake makes every day better! :D