Lemon Ombré Cake

Again with the patience.  This one actually required more patience than the strawberry rosette, to make something that looked like an unbroken spiral that magically changes hues to the top.  Then I had to have patience with the gelatin topping, because that doesn't set up quickly even on a frozen cake.  And patience to set the lemon wedges exactly where I wanted them using tweezers.  The only problem with choosing a cake design off a Japanese website is the care and precision they use.  Not my forte.

1 recipe lemon cake (2 layers)
1 batch whipped cream frosting
1/2 C lemon curd
1 packet unflavored gelatin
1 lemon
1/3 C sugar
yellow food coloring

1.  Place a dab of frosting on a cake circle and center the bottom layer on it.  Spread a thin layer of frosting on the first layer, then top with the lemon curd.  Center the top cake layer upside-down on the first.

2.  Crumb-coat the whole cake, making sure to fill the gap between layers.  Make the top slightly thicker than the sides, and perfectly smooth.  The gelatin top is going to show any imperfections.  Chill cake for at least 10 minutes while you prepare the colored frosting.

3.  In a bowl, tint 1/2 C of frosting the darkest shade of yellow you want.  Fill a pastry bag fitted with a 1M tip.  Go get the cake from the fridge.

4.  Starting at the base, pipe a ring around the bottom to get a base ruffle.  When you reach your starting point, angle up slightly to start the spiral.  When you get 1/4 of the way up, squeeze out remaining frosting into the tinting bowl, but don't wash out the bag.  Mix another 1/2 C of frosting into remnants to make a lighter shade.  Fill bag and continue spiral, allowing the new color to work its way through.  Repeat at the halfway point and 3/4 mark to get a shade at the top that's almost as white as the top itself.  The top of the spiral needs to come up about half an inch higher than the top of the cake, with no gaps along the top edge.  Chill the cake while you make the gelatin.

5.  Cut two thin slices out of the center of the lemon, and cut each into wedges.  Juice the rest of the lemon to get about 1/4 cup.  Soften gelatin packet in the juice while you bring 3/4 C water and the sugar to a boil.  Add lemon slices and cook at a low boil until wedges are softened, about 20 minutes.  Remove lemon pieces and stir in gelatin until dissolved.  Add a drop or two of food coloring.  Chill mixture until it starts to thicken.  Check every ten minutes or so, and it's going to take at least half an hour.

6.  Remove cake from fridge.  Spoon gelatin onto top of cake, making sure it covers evenly and all the way to the edges.  It's going to gel pretty quickly on top of cold icing.  You will not use all of it.  On a 6" cake, I used almost half.  The rest went in a bowl for a snack.  It's just lemon gelatin from scratch.  Before the stuff on the cake sets completely, set the reserved lemon wedges in a design.  If I'd thought it through, I would have made some kind of star pattern instead of a circle.  I was just trying to get the things to stick to the tweezers long enough to settle them in the top before it turned solid.

7.  Chill cake until ready to serve.  All of it is perishable or will melt at room temperature.  Try not to leave it out more than a few hours.

Makes one 8" layer cake, about 12-16 servings

Difficulty rating  :-0