So after much work, the shower cake became assembled and frosted and decorated and eaten, all in one night. Well, about half got eaten. There was lots of other food there, so I cut the pieces smaller than usual, which means not as much cake was consumed. The rest is going to a get together on Sunday, where hopefully it will all disappear.
It is a little sad that such projects cannot last forever, but since this one was built to be eaten, I guess I will get over it. I was quite pleased with how it came out, and took pictures as I went along, or tried to, anyway. Neither cake dried out in the freezer, so that must mean I wrapped them well enough, and the curd, though thinner than I wanted, stayed where it was supposed to. Overall I call this cake a success. A tasty success.
Crumb coat/half frosted bottom layer: Totally frosted bottom layer
Top layer filled (yes, the stick did get cut :D) Done! With Hydrangeas on top!
Here’s a rundown of all the recipes I used to create this calorie stack (just click on the underlined section) Vanilla Bean Cake Lemon Curd ( Iused normal lemons, because I couldn’t find Meyer lemons) Chocolate Butter Cake Raspberry Curd Vanilla Swiss Meringue Buttercream ( I split and scraped one vanilla pod’s worth of vanilla seeds/beans/whatever into the meringue when I cooked it. Just to make it more vanilla-y)