Here are a few of my recent projects. I haven’t baked as much as I would have liked to this summer, as it has been so very hot, but I did manage to piece together a few things on cooler mornings.
First up is the RHC Golden Lemon Almond Cake, baked as a layer in a 6 cup medium-deep tart pan. This is my new favorite pan (it is the pan recommended for the Gateau Breton), as everyone seems to absolutely love this presentation and it is quite easy. The blueberries have been tossed with Rose’s hot glaze, and the border is the buttercream paired with this cake in the wedding section. I have also made the Bull’s Eye Genoise in this pan, syruped with Amaretto and topped with creme fraiche and fresh raspberries- didn’t get a picture, but it was good.
-For a layer version, use a smaller portion of the wedding cake batch (6/9” batch, not the 12”) to get the leavening right.
-The cake will have the best texture if the pans are filled half full.
White chocolate lemon buttercream notes:
-Taste: I loved this buttercream, and I’m not a huge buttercream fan and definitely not a white chocolate fan. So I think it’s pretty impressive that this buttercream won me over. It is abolutely perfect paired with the cake. There are enough eggs and butter to dilute the white chocolate so that it isn’t the least bit cloying or overly sweet. I made the version with just lemon zest/oil, from the golden dream wedding cake, not the lemon curd version that is paired with Woody’s Lemon Lux cake.
-The white chocolate custard can be made ahead and refrigerated, just bring it to 65F before proceeding.
-The bc seems a little soft to me, compared with, say, mousseline. I liked it better than mousseline, but I suspect it may not be as heat-resistant.