Wedding cake with blackberries and roses from The Best of Gourmet 2000: Featuring the Flavors of Thailand by Gourmet Magazine Editors

  • cake flour
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  • lemons
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  • EYB Comments

    Important: Two separate batches of the batter are required. You'll need twice the quantity of the batter ingredients but do not double when mixing the ingredients. Cake layers can be frozen (don't refrigerate) 1 month ahead. Lemon syrup can be made up to 1 week ahead and chilled. Frosting can be made 3 days ahead and chilled. Roses are used as garnish.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Important: Two separate batches of the batter are required. You'll need twice the quantity of the batter ingredients but do not double when mixing the ingredients. Cake layers can be frozen (don't refrigerate) 1 month ahead. Lemon syrup can be made up to 1 week ahead and chilled. Frosting can be made 3 days ahead and chilled. Roses are used as garnish.

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