This cake has been my go-to cake for a triple layer 6″ cake with a lovely vanilla flavor, perfectly moist, and easily filled with all sorts of options. Today I followed the cake/filling recipe in Frosted (Bernice Baran), using lemon curd between the layers, but choosing an ABC frosting instead of the suggested American Meringue Buttercream.
Despite a dam of frosting, as well as trying the ‘seal it in technique’ (Georgia’s Cakes), the lemon curd oozed all over. It took several crumb coats and repairs before I could mask the lemon that insisted on blending with my ABC.
Speaking of ABC, I remain a fan of this frosting more so than any other I have tried, although I continue to work to make it not taste as sweet. Hard to do when it’s so full of sugar, but today’s experiment included: using Amish roll butter, adding in 2 TB super chilled heavy cream and 1 TB super chilled sour cream, 1 TB lemon juice, 1 tsp vanilla, 1 TB meringue powder, and beating for about 15 minutes. Still sweet but less so – I feel like I’m getting there. And the texture was good for spreading and piping. So much patience required in this cake decorating business – cannot do it when I’m tired.
