Fallen Souffle

Sorry for the lack of posts this week, it has been a bit nuts around here. I started the Wilton 1 class on Monday night, I am super excited to get my hands in there now, so much so that I could hardly sleep Monday night! Which turned out to not be too good as I had to make sweets at 3:45 the next morning. I also got an afternoon job at one of those meal assembly places, I like it alot…the owner rocks and it never hurts to have a bit more spending (or travel) money. Add that to an increase in hours at the bakery (not that I am complaining) and I have been a bit tired and stressed.

To top it off, I was asked to make a cake for a baby shower and this one actually came through! I made the cake last night and then got up this morning to make the icing and put the whole thing together. I ended up making a simple white cake but the “wow” factor was in the icing. I made some freezer strawberry jam this weekend so I added that to a bit of buttercream and used that as the filling. For the outer layer of icing I mixed in some homemade lemon curd. I thought making this would be daunting but really the most time consuming thing is squeezing the lemons, and that goes by super fast with an electric juicer.

I kept the design simple on the cake because I have not mastered writing on cakes and I was not about to start practicing at 6am on this cake. Still I think I like the simple uncluttered look of the cake. I had some batter left over so I made some mini cupcakes (I didn’t want the hubby to feel unloved) so I was able to taste test all of the layers. I am quite happy with the outcome of the whole thing and I hope the cake was a hit!

Microwave Lemon Curd
1 cup white sugar
3 eggs
1 cup fresh lemon juice (I strained this to keep it smooth and not pulpy)
3 lemons, zested (left this out)
1/2 cup unsalted butter, melted

In a microwave safe bowl, whisk together the sugar and eggs until smooth. Stir in lemon juice, lemon zest and butter. Cook in the microwave for one minute intervals, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon. (Takes about 5-6 minutes) Remove from the microwave, and pour into small sterile jars. Store for up to three weeks in the refrigerator.

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This entry was posted on Thursday, May 11th, 2006 at 2:32 pm and is filed under Cakes and Frosting. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.