Lemon blueberry cake

Recipe

The exact same three components from my lemon blueberry cupcakes. I used 6" cake pans and baked them for about 30 mins.

How it turned out

Great! I put both curd and buttercream between each cake layer, and it really brought out a nice lemon flavour. With more blueberries in each slice, it also had a better balance between the two fruit flavours than the cupcakes did.

What I learned

Food colouring is not necessary. I learned you don't always have to indicate the flavour of the frosting with food colouring. While yellow buttercream worked well for the cupcakes, it was a little too electric-looking for frosting a full cake. Next time, to make it a little more elegant, I'll ditch the gel food colouring and keep it as a simple white frosting.

Pale cake is okay. I'd bake the cakes for 5 mins less. I waited until the cakes were a medium golden colour, but I think that dried them out slightly. Next time I'll trust that a pale cake is indeed a perfectly cooked cake.

Cake edges are easy and pretty. Cake decorating is not my forte. I certainly have a lot more practice ahead of me. But I was pleasantly surprised at how quick and easy it was to pipe a decorative edge of frosting around the base of the cake. It cleaned up any imperfections and was really easy to do. I will be adding this to my list of no-fuss decorating techniques.