Meg has been hard at work in preparation for the two weddings worth of cakes she’s taken on this summer. I think I’m going to end up a bit larger as a result, but at least it’ll be delicious getting there.
First up Friday night was a sponge cake with orange flower water cream, raspberries and roast pistachios. (editor note: excellent!)
For Sunday, meg made up a lemon chiffon cake with a lemon butter cream frosting, candied lemons, and strawberries on the exterior. Layered inside are pistachios and strawberries. (editor: yum yum!)