Lemon-blueberry cake and brush embroidery cookies for Catherine

Lemon-blueberry wedding cake

This post is coming all the way from France!   I am on vacation with my mom, and we are on the train travelling from Paris to a little town called Labrugiuere.  Once I have internet access I’ll put this up but I figured since I have the time now, I might as well write it.  Our few days in Paris were full of pastry and excellent bread, as well as important landmarks of course.  I think I won’t be posting anything else for quite a while, since we’re just doing a lot of eating and no baking!

The cake and cookies in this post were made for my sister’s friend Catherine, who got married a couple of weeks ago.  She had seen some of my other baking and requested some for her wedding.  She was the easiest person to bake for – she basically told me to make whatever I wanted!  The wedding had a dessert buffet so I decided to make a cake and some fancy sugar cookies to add to the table.  Catherine really liked the brush embroidery cookies I made previously, so I made more of those, but in three shades of blue/green for the background.  It’s a bit hard to tell from the photo, but if you look closely you’ll see mossy green, baby blue, and teal.  I chose them to roughly match the colours in the rest of the wedding.

Brush embroidery cookies

The cake was a lot of fun to plan and bake.  I wanted to make something with summery flavours, so I chose lemon and blueberry, with hints of lavender, mascarpone, and honey.  The cake layers were once again Alice Medrich’s hot milk sponge cake.  I made a double batch, also adding about two tablespoons of lemon zest, and divided it between three nine-inch cake pans.  After they were baked, I split each in half to make two layers (six in total).

I consulted one of my favourite food blogs, Annie’s Eats, for the filling components.  Inspired by her blueberry-lavender-honey jam, I made a blueberry lavender filling using this recipe and replacing some of the sugar with honey (I wrote down the exact recipe I used if anyone is interested).  It was super delicious, I think my favourite part of the cake.  The lavender was noticeable and went very well with the blueberry, but it wasn’t overpowering or perfume-y.  Some other time I think I’ll have to make some actually blueberry-lavender jam just to spread on toast.  This filling wasn’t quite jam – it was fairly thick but used cornstarch to set, which might be a little odd in jam.

For the other filling, I started to use the lemon-mascarpone filling recipe from Annie’s Eats, but then pretty much stopped following it.  I made some lemon curd, since I had some extra yolks in the fridge.  Then I creamed together mascarpone and butter, and added in icing sugar, lemon curd, honey, and possibly some other things that I don’t remember.  I then folded in whipped cream.  I originally steeped lavender in cream, strained it out, and then tried to whip that, but for some reason it just didn’t whip.  So I just used regular cream.

I then made some swiss meringue buttercream for the frosting, using a little less sugar than usual, and adding honey and vanilla at the end (I also wrote down this recipe if anyone is interested).  This was very tasty, although the honey flavour was quite subtle.

While assembling the cake, I piped rings of buttercream around the perimeter of the cake layers to act as a dam before adding the fillings.  I did cake, lemon, cake, blueberry, cake, lemon, cake, blueberry, cake, lemon, cake (if that makes any sense).  Then I coated the whole thing in the honey buttercream.

I had been really keen to decorate the cake with fresh flowers, but I didn’t manage to get my hands on any organic ones.  Everything I read online says to only use organic flowers for cake decorating if they will be in contact with the cake, since non-organic  ones are not intended for consumption and often sprayed with chemicals.  The farmer’s markets seem to have a few organic flowers at the vegetable stands, but the timing just didn’t work out (I wanted to buy them at most one day in advance so they would last until the wedding).  Anyway, in the end I used wafer paper to make some flowers.  This is a very thin, edible paper made of potato starch that is pretty trendy for making cake decorations.  I didn’t have any of the special tools, but managed to imitate an “open peony” I saw online.  I brushed green and pink petal dust on (my sister helped with that) and then stuck some coloured dragées in the middle using royal icing.

My sister made the cake topper out of wood using the laser cutter at her work.  Catherine and her husband are avid swing dancers, so it seemed like the perfect addition.  We hot-glued toothpicks to the bottom and it stuck in easily.

My sister’s reports indicate that the cake was tasty!  So I call that a success.

Wafer paper flowers

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Lemon-blackberry cake

Lemon-blackberry layer cake topped with meringues

My lovely boyfriend had a birthday yesterday, so I made him this colourful cake.  I used a lemon layer cake recipe from Annie’s Eats, and put whipped cream folded with blackberries in between the layers (the last bag of blackberries in the freezer from last summer!).  I frosted the cake with swiss meringue buttercream with lemon curd and yellow food colouring added in.  The frosting was super tasty and very easy to frost and pipe with.

I had seen meringues being used to decorate cakes on Sweetapolita and Sprinkle Bakes, and my boyfriend loves meringues, so I decided to give it a go!  I used this recipe for the meringues, flavouring them with lemon, orange, and lavender.  The stripes are made by painting lines of food colouring on the inside of the piping bag before adding the meringue.  If I were going to do this again, I think I’d use a different recipe for the meringues – they were not quite the texture I was hoping for.  Also the lemon and orange zest in them went a little strange and crystallized – next time I think I would stick to extracts.  The lavender ones worked beautifully, though.

Looking forward to August when we can pick some more blackberries!

Lemon-blackberry cake