Every once in a while there comes a special occasion that warrants a cake a little more extravagant than your regular sheet cake or cupcake. For me that occasion comes only once a year. No, it’s not my birthday – although I can assure you, extravagant things are definitely accepted on that day! The day I’m talking about is actually my wedding anniversary. It’s only come twice so far, but that doesn’t mean it’s any less significant to celebrate than if we were celebrating it for the 10th time.
Our original wedding cake was huge. It was made up of 5 tiers (each a different flavour) with pink roses in between each tier, and fed nearly 200 people. This time it was just the two of us, so I felt a single cake with 5 layers was more than sufficient. I decided to take various elements from our wedding and use them as inspiration. The actual cake it self was lemon flavoured with vanilla buttercream and lemon curd in between each layer – a similar flavour to the top tier of our original cake. The outside of the cake was covered in lemon flavoured fondant, with fondant circles in different shades of pink and brown – the colours from our wedding 2 years earlier. I had planned on putting a few pink roses or peonies (the flowers from our wedding) on top of the cake, but London was in the midst of a heat wave, and at 31ºC (88ºF) inside our flat (apartment) I figured the flowers would wilt before I could even put them on the cake.
I had already made a few tissue paper pom poms (inspired from the balls covered in pink roses we had hanging at our wedding) to decorate the table with, so I made a miniature version to use on top of the cake. If you’re interested in making your own tissue paper pom poms you can get the instructions here.
The cake itself was super easy to make – I used a Duncan Hines Lemon Supreme Cake Mix (I was too lazy to make my own from scratch) that I brought back from the US, (but available from here in the UK) some vanilla buttercream and some lemon curd. Spread a layer of vanilla buttercream on the first layer of cake, then add a few spoonfuls of lemon curd on top and spread it evenly over the buttercream. Add the next layer of cake, and repeat the buttercream and lemon curd process. Do this for all the layers except the top layer of the cake. Now you’ll need to cover the whole cake in a thick layer of buttercream icing. You could stop here and the cake would still taste great, but I wanted mine to look a bit fancier so I covered it in fondant and added the circles. The cake was amazing – a perfect combination of sweet vanilla and tart lemon. This cake would also taste great if you used a vanilla cake instead of the lemon.
Here’s the cake with the rest of the tissue paper pom poms. Serve it with some Country Time Pink Lemonade (available here in the UK) and you’ve got a perfect afternoon snack for two.