Lemon desserts don't always excite me, but after I made a lemon meringue tart in my pastry class and loved it, I have been trying to think of a way to use lemon curd. I would like to rename lemon curd, because it sounds like lemons spoiled in milk, but it tastes delicious. It isn't difficult to make, and keeps very well.
I love yellow with white trim, it just looks so clean and fresh to me, so I knew what I wanted the outside of the cake to look like, and I knew I wanted lemon curd for the filling. I made a round sponge cake, cut the two layers in half, so there would be 4 total layers. I used a simple syrup with lemon flavoring to keep the cake moist, filled the first and third layer with lemon curd, the middle layer with lemon buttercream. Then, iced the cake with 4 rounds of the yellow lemon buttercream, and used some white buttercream for decoration.
I think it turned out great, and since there was very little left after the party, I can say that my guests loved it too. I had such a great time making it, and trying to figure out how it would all go together. I don't have a cake plate, so I flipped an aluminum pie plate upside down - kinda trashy, but it worked! When I have a pastry shop - this might be my signature non-chocolate dessert.
Note: There were no croissants at the brunch - I made the dough, and after I refrigerated it, it doubled in size, blowing up the plastic wrap, I think I should have frozen the dough instead. I didn't eat this mistake, as raw croissant dough isn't tasty, but I will try again and see what I did wrong.
P.S. Goose - those are your feet in the photo!