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150
servings ( 4 by 2 by ¾ inches )Complex
35 min
Published 2009
This cake, which I designed for Devon Updegraf and Eric Day for their wedding on March 28, 2009, consists of three tiers (two layers each) of butter-rich lemon almond cake moistened with lemon syrup. Each tier is then sandwiched and frosted with lemon-flavored White Chocolate-Vanilla Bean Buttercream and, if desired, graced with easy-to-make lemon peel roses (see Dazzling Lemon and Orange Peel Roses).
This buttercream is lighter in texture than the