I know I've shared in the past how much I love the blogging community but I just wanted to say it again. You all inspire me so much and this cake is a reflection of this.
So a special thank you to Angie Lives to Eat for the idea of a lemon chocolate mud cake, and to One Bite More for the suggestion of fluffy meringue frosting.
I really wanted to make this cake delicious as well as beautiful enough for my daughter to love it, and I managed to do both!
So it all began with macaron baking. As always my batches were varied some perfect, some not so perfect!
I baked 6 layers of white chocolate mud cake made with a good amount of lemon juice and lemon zest, then topped with a few frozen raspberries.
The macarons were filled with a lemon classic egg yolk buttercream.
How cute were my teeny weeny ones!
I layered the cakes with a raspberry white chocolate butter icing then cut the cake to shape.
The fluffy meringue frosting then covered her up.
The macarons which had firmed up in the fridge were then attached.
We had a beautiful day for Miss Evie's birthday in the park.
And the cake went down a treat.