Blue Moon Dream Cake
"This cake is what my sweet dreams are made of—literally. This honestly has never happened before (or since), but I woke up one morning with this exact cake—every detail—in my head, as though I had dreamed up a recipe. I suppose it’s not that shocking, as it’s really a cake compilation of sorts—all of my favorite flavors, textures, and colors that I’ve used in some way on my cakes in the past. But this dream was so specific, right down to the macaron moon (I owe you one, mysterious nighttime muse). What I find most appealing about this color scheme is that the cake flavors match the colors, which always offers an even more decadent dessert experience...."
INGREDIENTS
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1 recipe Blueberry Cake batter (recipe follows)
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2 recipes Vanilla Bakery Frosting, lavender variation, untinted*
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1 recipe Zingy Citrus Curd, using lemons*
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1 recipe Whipped Cream Frosting, lavender variation*
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9 lemon-flavored French macarons
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AmeriColor gel paste food colors in Royal Blue, Regal Purple, Super Black, and Electric Purple
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Edible gold stars
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33/4 cups (430 g) cake flour, sifted, plus more for berries
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1 tablespoon baking powder
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3/4 teaspoon salt
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1 cup plus 5 tablespoons (300 g) unsalted butter, room temperature
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21/4 cups (460 g) superfine sugar
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2 teaspoons pure vanilla extract
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1 teaspoon fresh lemon juice, plus more for wiping bowl
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2 or 3 drops AmeriColor gel paste food color in Turquoise (optional)
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5 large eggs, separated, room temperature
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2 cups (480 ml) milk, room temperature
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11/2 cups (250 g) wild blueberries, fresh or frozen
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Long serrated knife
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Nonslip squares
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Cake-decorating turntable (optional)
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8-inch round thin cake board (optional)
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Pastry brush
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Pastry bag
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Decorating tip #1A
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Small and medium offset palette knives
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Medium straight palette knife
Comments & Reviews
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