Step 8: ASSEMBLY – there is something to be said when a cookbook author really thinks about how to convey steps in print. And I was very impressed with the instructions; the assembly came together in a zilch, and love, love the fact that the cake pan was used as the mold to build it upon.
I’m totally in favor of this newly learned technique of building the cake in the pan and putting it in the freezer overnight for the whole thing to “set.” The result is an easier cake to frost and decorate and a sure way to avoid a lopsided cake.
So, after all of this work, how did the cake taste?
Superb! I thought that the buttercream, lemon curd, and syrup would yield a heavy cake, but I got a light, fresh-tasting cake. It’s truly a showstopper. It’s also a big cake, so be prepared to share it with everyone because there is no way you will finish it.
Raymond and I cannot wait to bake the next one on the list: The Ivoire Royale.
Note: No recipes will be shared in my Extraordinary Cakes post due to copyright restrictions with the publisher. I encourage you to support our author and buy the book here. To see our creations, we have a Pinterest board and Facebook group to share our experiences.
If you happen to have the book and fancy joining us in our little pack, where we are baking one cake a month, let me know via email.
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