• 50servings

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose

Ingredients Jump to Instructions ↓

  1. 6 square Martha's Meyer Lemon Anniversary Cake , two 6-inch, two 8-inch, and two 10-inch

  2. 4 cups Lemon Simple Syrup Lemon Simple Syrup

  3. 2 recipes Swiss Meringue Buttercream Swiss Meringue Buttercream

  4. 2 recipes Meyer Lemon Curd Meyer Lemon Curd

  5. Candied Meyer Lemon Slices and Toppers

Instructions Jump to Ingredients ↑

  1. « » Trim tops of cakes level. Cut each cake in half horizontally to create 2 layers.

  2. Frost layers and assemble tiers: Set one 10-inch cake layer on corresponding-size square foam board. Brush top of cake with a generous amount of lemon syrup, soaking layer. Pipe a buttercream border around top edge using a plain round tip (such as Ateco #11). Spread a 1/4-inch-thick layer of lemon curd over soaked cake. Repeat for second and third cake layers. For final cake layer, brush top with syrup. Spread a thin layer of buttercream over top and sides of tier. Refrigerate until buttercream is set, about 30 minutes. Spread another thin layer of buttercream on top and sides; refrigerate until set, at least 1 hour. Repeat with 6- and 8-inch cake layers.

  3. Reinforce tiers: Insert a plastic straw vertically through center of 10-inch tier. Mark top of cake on straw; remove, and trim to mark. Trim 4 more straws to this length. With a toothpick, trace a circle, 8 inches in diameter, on top of tier, holding an empty cake pan above cake as a guide. Insert straws into tier, arranging 1 in center and the rest evenly spaced around circle. In the same way, insert 4 straws into 8-inch tier, using a 6-inch cake pan as a guide for the circle.

  4. Stack tiers: Center 10-inch tier on a cake stand. Center and carefully set 8-inch tier on top of 10-inch tier, and then 6-inch tier on top of 8-inch tier. Use a star tip (such as Ateco #20) to pipe a decorative ruffled border around bottom of each tier. Place lemon toppers on top tier. Serve cake with lemon slices.


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