Tag Archives: lemon curd

Recipe: Lemon and Ruby Cakepops

You probably thought I was done with rainbow-wedding-cake related posts, didn’t you?  Nope.  Not a chance.  I’m actually writing this a month before you are reading it (and a good thing, too, because right at this very moment I am almost certainly collapsed into an incoherent heap after running a conference all week) and if I dared look into my fridge right now, I would see, in addition to these cake pops, a large box full of chocolate cake crumbs, a big ball of white chocolate ganache the size of my clasped hands, a bowl of lavender whipped ganache, and half a carton of cream – ooh, and I’ve just realised what I should make next, but I’m not going to tell you what that is because that would be cheating.

In short, you would not believe how many leftovers that wedding cake generated, so having spent the last few Sundays reviewing the individual cake recipes, we are now starting on the Leftovers Chronicles.

(And yes, I’m milking this for as long as I can, because I do want to start blogging regularly again… but I don’t trust this current burst of energy and ideas to last, so I want to try to blog well ahead of time while I can so that if it all goes to hell for a month or two, there won’t be such a long gap between posts…)

Anyway, cake pops.  Cake pops are traditionally made from cake crumbs and icing mixed together and dipped in chocolate or candy melts.  I usually find them horrifically sweet, to be honest.  But I also didn’t have many other ideas for what to do with epic amounts of cake off-cuts.  So I thought I’d see what happened if I mixed them with the lemon curd that I also had leftover, and the results were actually pretty good, and not too sweet at all. 

As for the ruby chocolate… yes, of course I pre-ordered some from the first shipment in Australia.  If you haven’t tried it yet, it’s quite an interesting taste – I think it’s like white chocolate, but with an acidic bite to it.  It is not, to be honest, my favourite kind of chocolate, but it does go very well with lemon, which most other kinds of chocolate do not.  If you can’t get your hands on ruby chocolate – which is not cheap, in any case – white chocolate would work just fine, but the overall result would just be a little sweeter.

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Recipe: DIY Lemon Curd Tarts, and other last-minute Christmas ideas

Yes, I know.  It’s three in the morning, and here I am on my blog.  I’d like to say that this is because my meringues are cooking, but that is sadly not true, because my meringues were a disaster, and I’ve decided to turn them into Forgotten Pudding (cheat’s pavlova) instead.

Actually, I’m online because it’s three in the morning and it’s still 30°C out there, and as it happens, I still have Christmas presents to make and wrap, and it isn’t as though I can sleep in this weather, so…

Anyway.  Since I am engaged in last-minute gift making myself, I thought I’d write about what I’m making for Christmas presents, and suggest a few other quick and easy recipes that can be made on Christmas Eve and will look as though you meant to do that anyway…

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Recipe: Lemon Meringue Sponge Cake

This is the aforementioned six-hour cake.  It might take less time if I were truly and reliably competent at either Genoise sponge, meringue, or lemon curd (and actually, these days, I have it down to about five hours, assuming nothing goes hideously wrong), but I’m not, and in fact I’m yet to get all three of the main components of this cake right on the same occasion (the lemon syrup, I am glad to say, I generally manage just fine).  On the bright side, my success rate on all three of these things is much increased now that I have an oven that may possibly be telling  me the truth about temperatures.

This recipe is slightly adapted from the one in the Australian Family Circle cookbook, Making Beautiful Cakes.  I haven’t been game to play around with the sponge recipe, though I’ve added notes to it below, because I find that there are tricks to it.  I have, however, used a different method (and more zest) for the lemon curd, and I make more meringue.  Also, my version is topped with berries and flowers because I think the last thing this cake needs is more meringues on top.  But you may disagree.

Frankly, I think this is the most delicious cake ever – entirely worth spending six hours on once or twice a year.  And it looks spectacular.

Your shopping list (I’ll divide this into sections below the cut)

13 eggs (yes, I know.  Irritating, isn’t it?)
755 g caster sugar
230 ml lemon juice, which was about four lemons from my tree
zest from all the lemons you’ve used, but a minimum of 20 ml
350 g unsalted butter (this includes butter for greasing the tin, which you don’t want to skimp on.  If you’re going to all this trouble, you don’t want the cake to stick to the tin.)
300g plain flour
300 ml thick cream
1/2 tsp vanilla extract
1 punnet of strawberries
1 punnet of blueberries
icing sugar, to dust (a couple of tablespoons will be plenty)
edible flowers from your garden: nasturtium petals, lavender flowers, rose petals, violets, rosemary flowers, pineapple sage flowers, or other herb flowers are good; feel free to have a mint leaf or two, if you like.

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