When one of your best friends turns 27, you throw down in the cake department. At least that’s what my friends and I do.
So I started planning for Samantha’s birthday cake weeks in advance. Sam’s birthday is in the beginning of April, right when Spring starts to tease you with a few warm, sunny days. So a cake that says Spring! She doesn’t really like chocolate in an obsessive way, which is OK because in my book this time of year rings in the beginning of fruit-baking season.
So when I saw a white chocolate cake filled with lemon curd, I figured I’d found my cake. I like white chocolate in certain situations, where you don’t want a chocolate flavor perse, but you want a nice, sweet cake. I looooove lemon curd. Have you ever had it? Seriously, it’s worthy of eating all by itself with a spoon. Creamy, tangy, delicious. Balances out the white chocolate perfectly. I was completely inspired by the original cake’s pretty pastel-colored frosting and polka dots, but not so much the fact that it was cream cheese based. Too heavy. So I opted for whipped cream. I felt really good about giving this cake to Sam to celebrate her life.
Also, a note. I’m normally terrible at assembling layer cakes. As in they end up lopsided, the icing melting down the sides, and the layers sliding apart. This cake was supposed to be four layers (bake two layers, slice each in half). The idea of four layers scared the shit out of me. I went with two. I also think the whipped cream as icing really helped. It slathered on easily and I didn’t have to do a lot of smoothing. The pink and yellow really helped the whole thing look nice, too I think. Sam said the yellow dots looked like popcorn. I’ll let you decide!
I did use some layer cake tricks that I’ve picked up on various blogs. I’ll bold them in the directions below. I did do the cake over two days. Actual cake (and curd if you make your own) day one, whipped cream and assemblage day two.