Two of my mom’s favorite cakes: chocolate nemesis and coconut lemon layer cake.
I was a bit tired last night, so I abandoned my original plan to cover the chocolate nemesis cake with a ganache glaze before decorating. I just piped on some roses and did the lettering (a challenge for me under the best of circumstances–anybody have any letter piping tips for the handwriting impaired?)
For the lemon coconut cake:
White cake recipe: CI’s coconut cake (basically white cake with cream of coconut added);
Meringue Frosting recipe: boiled frosting from the CI lemon layer cake recipe;
Lemon curd filling recipe: Martha Stewart (this is the lemon curd recipe from the Martha Stewart site which is part of Martha’s recipe for lemon layer cake. But the lemon curd recipe I made was this (I needed two batches because I cut the cake into 6 layers). I’m not sure why I can’t find this version on the Martha Stewart website.)
I see on the forums at CI, that people have had problems with the boiled frosting recipe from the lemon layer cake recipe. The frosting worked for me (I think), but I did not follow the recipe exactly. I left out the lemon juice and corn syrup and substituted 1/2 tsp. of cream of tartar. The resulting frosting tasted pretty much like marshmallow fluff: dense, sticky, and super sweet.
The last time I made this cake, I used a lemon chiffon cake with lemon curd and Dorie Greenspan’s White Out Cake frosting. Dorie’s frosting was fluffier and less sweet (well . . . of course it was. Dorie’s recipe has 4 egg whites to 1 cup of sugar, while the CI recipe has 2 whites to the same amount of sugar). I think I prefer the Greenspan recipe, but I’m not sure about it’s stability. It melted after a few days in the fridge. CI doesn’t promise too much of a shelf life for its frosting either. I will have to see how it holds up in the fridge. (Martha Stewart’s frosting for this cake is worth trying, too. It has the basic proportions of Dorie’s recipe, but is a Swiss meringue like the CI recipe, instead of an Italian meringue like Dorie’s recipe. Added bonus: Martha has a video demonstrating how to make this frosting as well as the white cake.)