two cakes I made yesterday to make this Orange Layer Cake.
As it seemed the flatter of the two, I used the cake made with Light at Heart as the bottom layer. It was a little lopsided so I attempted to level the bottom by shaving off a little of the cake. I then sandwiched the cakes with half a jar of orange curd, and made a glacé icing with icing sugar, two heaped teaspoons of orange curd and a few drops of water. The result was a very well flavoured cake, but it threw up a couple of questions:
1) Why can't I level off cakes properly? This was still lopsided and I was contemplating pushing in cocktail sticks to stop the top layer sliding off!
2) Why didn't I know that orange curd isn't suitable for a cake filling? I'm sure I've seen recipes which fill cakes with fruit curd, but as soon as I set the top layer in place, it just pushed the lemon curd out at the sides.
This cake wouldn't win any prizes for appearance, but it was very tasty, and as yet another adaptation of this Annie Bell recipe, it convinced me that this is a really useful recipe.