Taking the cake

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!)



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