I’ve made this cake before (golden lemon almond from RHC), but wanted to post again to underscore how totally delicious it is.  It’s great with the glazed fresh blueberries and the buttercream border, I love switching between buttercream bites and blueberry bites while I’m eating it.

For these two cakes, I used 50% of the RHC Golden Dream wedding cake recipe (9 and 6 inch layers) and baked it in one 9x2” pan and one 9.5 x 1.375” tart pan.  This makes a shorter torte than the wedding cake layers, but it’s just the right amount with the fruit topping.  I also used 50% of the syrup from that recipe.  The blueberries are the Cake Bible’s fresh blueberry topping, and the buttercream is the white-chocolate lemon vanilla bean buttercream, also from the golden dream wedding cake.  The buttercream is a little on the soft side, it’s about like the white chocolate cream cheese frosting.  It’s one of my favorites, very, very yummy.

Oh that is beautiful! And sounds sooooooo good!

Yes, they are beautiful. I love the Golden Lemon Almond Cake.  Thank you for the specifics and new idea(s) on serving it.

Julie, those are so beautiful, as always.  I really think one of your cakes in your ‘signature decor’ should be photographed for a book.  It is such a gorgeous presentation.  And ditto the above—thank you for the new ideas on serving!!

Julie, they look amazing.  What wonderful flavor combinations.

Your cakes are gorgeous, Julie!  The combination of the cake, blueberries and buttercream would be delicious!  Oh, if only to have a piece right now. 

Beautiful as always!  Julie, yum!

That cake looks great!  I wish I had a slice right now.

Thanks, everyone, for all the kind words!

Oh Julie, that looks so good! I’ve never tried making buttercream.

I have the tart pan you recommended and only used it once (and I love it). This cake is a good reason to use it again.

Those two cakes look amazingly delicious, Julie.  All you need now is a big cup of coffee!

b&c and flour girl, thank you very much!