Thursday night we prepared our first test cake, a Lemon Wedding Cake courtesy of Martha Stewart.  It baked up beautifully golden brown and slid right out of the 8" round pan. Friday, I carefully sliced the cake horizontally in half, and then in a semi-circle so we could experiment with a four layer cake. On each cake layer, I edged the cake with a thin circle of swiss buttercream icing, and then filled with alternating layers of jam or lemon curd. We asked our friends Mike and Julia to join us for a sunset cake tasting Friday night. Part of the goal of this tasting was to experiment with jam-curd flavor combinations. An informal Facebook poll hinted that lemon-blueberry might be the … [Read more...]