I had been baking all week and had two cakes to make at the end of a long week, both requiring butter cream frosting. I didn't have enough confectioners sugar and did not want to run to the store (twenty minutes there, twenty minutes back and you know how it is the supermarket...) because the clock was ticking away. I decided to make an Italian Meringue. Why not take a chance and overcome a fear. I got the recipe from the book "Sugar Baby" by Gesine Bullock-Prado and followed the recipe to the "t". This recipe requires a lot of patience and determination. Everything that Gesine said would happen, did. It curdled, it fell apart but I kept on whipping it and I ended up with a lovely butter cream. I will have to double the recipe next time because I had barely enough to cover a three layer cake. Which brings me to my second first. Since I did not have enough butter cream, I decided to make lemon curd to fill the cake with. I checked the "Sugar Baby" book but did not have the organic agave nectar called for in the recipe, so I used Martha Stewart's recipe. It was so easy, what was I so afraid of? Perfectly tart!
All of the above was so I could make my mother a beautiful cake for her 79th birthday.It was a 3 layer lemon cake, cannot remember where I got the recipe but it did have greek yogurt in it. The flowers are made of fondant (Duff's) and the flower centers are mini marshmallows that were cut in half. I thought they would stick because, well, marshmallow is sticky. Nope, they fell off so I had to make royal icing to glue them on with. Since there was not enough Italian Meringue butter cream, I had to steal the regular butter cream from my other cake to do the piping with. I have made this lemon cake a few times before and it was perfect, this time it was a little too dense, not sure what happened.