When I saw this month's challenge was a cake I got rather excited. I love baking cakes; I don't need an occasion, though it usually helps. I am just glad Josh and I have friends and coworkers willing to eat my cakes. My family was never big on cakes. We much preferred brownies, which may explain why I prefer baking and decorating cakes to eating them.
I made this cake yesterday since all my plans to get this done on previous weekends failed miserably. Between forgetting to purchase one of the ingredients, weekend guests, car problems and other things it just didn't happen.
This cake required a cooked meringue butter cream, which was totally new to me. For the filling, I used blueberry spread made locally. I flavored the cake and butter cream with lemon, and used whole wheat pastry flour because I didn't realize that is what I had purchased. The cakes didn't rise as well as I had hoped, but still enough to allow me to split them in half for filling with blueberry goodness. I think I could use some new baking powder as evidenced by these cakes and last weekend's flat biscuits.
As for taste, the cake is lovely; so is the blueberry spread. I am definitely having peanut butter and jelly for lunch again. The butter cream is just not for me. Not a fan of frosting, with the exception of those containing cream cheese, I found the butter cream to fluffy and whipped cream like. I am not a fan of whipped cream mostly due to it's texture. I know, I am weird. I don't like ketchup either.
I have posted the recipe here if you want to try it, which I definitely suggest. Don't forget to check out the other, probably prettier variations, my fellow DBer's have made. I should really get a pretty plate for my cakes.