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| LEMON CHIFFON CAKE W/ LEMON CURD AND LEMON BUTTER CREAM |
I was reading one of my favorite cooking blogs when I came across this post she'd done about squiggly icing. She'd made a vanilla cake with raspberry butter cream for a party and it was sooo pretty! Mondays are my nothing day, I'd already taken the dogs for a hike, I had leftover lemon curd and I was bored - so I made a cake!
I love the way it turned out, sorta. I quickly learned that this technique uses a lot of icing - I'm talking obscene amounts, more than I would ever put on a cake. So what you can't see in this picture is that the back third of the cake only has the crumb coat on it. Shhhhh, it's a secret!
Another lesson learned = always make sure you have an icing bag, lol. I use disposable plastic ones, that way I don't have to fight the drying process when cleaning up/switching tips/colors etc. (don't worry I recycle them). However, I forgot that I used the last ones during last weeks cake decorating extravaganza. It made it a touch more difficult. Thankfully a couple of Ziploc bags came to my rescue.
Now I'm going to go wreck my diet and eat a piece.
Another lesson learned = always make sure you have an icing bag, lol. I use disposable plastic ones, that way I don't have to fight the drying process when cleaning up/switching tips/colors etc. (don't worry I recycle them). However, I forgot that I used the last ones during last weeks cake decorating extravaganza. It made it a touch more difficult. Thankfully a couple of Ziploc bags came to my rescue.
Now I'm going to go wreck my diet and eat a piece.
Oh for YUM! Looks so pretty! Its about time you come up to Lloyd and be bored in my kitchen, watcha think? ;)
ReplyDeleteGreat looking cake....I love the look of it.
ReplyDelete