I loved the cake part on this. It was a nice lightly sweetened sponge style cake. I plan to use the cake with other recipes. The filling however was good when it was warm, but after it cooled it seemed "super sweet yet very tart" oddly at the same time. This cake could have been better with a much milder lemon curd. I believe it may have been because of the rind in it? I thought the frosting tasted overly sweet to. A frosting more like whipped cream would have been less sweet. However, the icing did harden up nicely when I refridgerated it. I had planned to pipe a decoration, but there was almost none left after icing the cake. So, I just put a little decoration on the top. The cake did to look very pretty when cut though, and the layers held up nicely even before it was refridgerated. Even though I found the contrast of very tart and super sweet to not be to my liking, I made the cake for Easter and I am sure all or most of it will get eaten tommorrow. Just not a cake I would make again without some changes.
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I loved the cake part on this. It was a nice lightly sweetened sponge style cake. I plan to...