Martha S Meyer Lemon Anniversary Cake Assembly Recipe

Back to Martha’s Meyer Lemon Anniversary Cake Assembly All Reviews for Martha’s Meyer Lemon Anniversary Cake Assembly - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Martha’s Meyer Lemon Anniversary Cake Assembly Recipe Summary Servings: 50

Ingredients Ingredient Checklist 6 square Martha’s Meyer Lemon Anniversary Cake, two 6-inch, two 8-inch, and two 10-inch 4 cups Lemon Simple Syrup 2 recipes Swiss Meringue Buttercream for Meyer Lemon Anniversary Cake 2 recipes Meyer Lemon Curd Candied Meyer Lemon Slices and Toppers

Cook’s Notes You can also make a smaller version for twelve by baking and assembling just the eight-inch tier. Make the cake recipe, dividing batter between two eight-inch cake pans. Bake, thirty to thirty-five minutes. Continue with steps 1 and 2.

Gallery Martha’s Meyer Lemon Anniversary Cake Assembly

Recipe Summary Servings: 50

Gallery

Martha's Meyer Lemon Anniversary Cake Assembly     

Martha’s Meyer Lemon Anniversary Cake Assembly

Martha’s Meyer Lemon Anniversary Cake Assembly

Recipe Summary Servings: 50

Recipe Summary

Servings: 50

Servings: 50

50

Ingredients

Ingredients

• 6 square Martha’s Meyer Lemon Anniversary Cake, two 6-inch, two 8-inch, and two 10-inch 4 cups Lemon Simple Syrup 2 recipes Swiss Meringue Buttercream for Meyer Lemon Anniversary Cake 2 recipes Meyer Lemon Curd Candied Meyer Lemon Slices and Toppers

Directions

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

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.

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.

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.

Cook’s Notes You can also make a smaller version for twelve by baking and assembling just the eight-inch tier. Make the cake recipe, dividing batter between two eight-inch cake pans. Bake, thirty to thirty-five minutes. Continue with steps 1 and 2.

Cook’s Notes

You can also make a smaller version for twelve by baking and assembling just the eight-inch tier. Make the cake recipe, dividing batter between two eight-inch cake pans. Bake, thirty to thirty-five minutes. Continue with steps 1 and 2.

Reviews (9)

 Add Rating & Review     39 Ratings   5 star values:        4    4 star values:        6    3 star values:        17    2 star values:        10    1 star values:        2        

Reviews (9)

Add Rating & Review     39 Ratings   5 star values:        4    4 star values:        6    3 star values:        17    2 star values:        10    1 star values:        2       

Add Rating & Review

39 Ratings 5 star values: 4 4 star values: 6 3 star values: 17 2 star values: 10 1 star values: 2

39 Ratings 5 star values: 4 4 star values: 6 3 star values: 17 2 star values: 10 1 star values: 2

39 Ratings 5 star values: 4 4 star values: 6 3 star values: 17 2 star values: 10 1 star values: 2

• 5 star values: 4 4 star values: 6 3 star values: 17 2 star values: 10 1 star values: 2

  Martha Stewart Member     Rating: Unrated       02/26/2014   Any information on the amazing display piece on the right with the pineapple topper and the mini porcelain baskets? Wow!  
  
  Martha Stewart Member     Rating: Unrated       03/02/2011   I love this buttercream recipe also, except I add pure vanilla extract and it turns out delicious! I could just forget the cake and eat only frosting!  
  
  Martha Stewart Member     Rating: Unrated       06/03/2010   Made the big 3 tier cake for last night's 50th anniversary dinner for my garden club - Big Hit! Everyone love it. NOTE: Don't try to make it all in 1 day. Standard KitchenAid mixers can only handle a double batch  
  
  Martha Stewart Member     Rating: Unrated       02/16/2009   I made this cake with 2 8" square cake pans. My baking time was shorter than stated, they were done in 30 minutes. I did add vanilla to the Swiss Meringue Buttercream, but I agree with MPSmyth's post and next time I will use a standard buttercream for more flavor. This cake is delicious and no one knew I used store bought lemon curd! A real time saver.  
  
  Martha Stewart Member     Rating: Unrated       08/11/2008   I made this cake using the full recipe. This was our 25th Anniversary Cake. The cake and all the layering was wonderful. Everyone loved the cake part. However, the icing was the pits. Followed recipe to the letter. Ick! Too much butter not enough taste. A simple butter cream icing would do wonders for this cake. No need for all the eggs whites, cooking and whipping.  
  
  Martha Stewart Member     Rating: Unrated       06/26/2008   maybe u could try dividing it by 5 and then adding that together  
  
  Martha Stewart Member     Rating: Unrated       01/13/2008   Click on the Meyer Lemon cake recipe link - it gives directions for a small cake. To make the cake for a crowd (as shown in the picture), the directions state that you must multiply the ingredients by 4-1/2.  
  
  Martha Stewart Member     Rating: Unrated       01/11/2008   I too am intersted in the recepie for a cake to serve eight or ten.  
  
  Martha Stewart Member     Rating: Unrated       11/17/2007   Can anyone help me scale this down if I only wanted it to feed 8-10? Thank-you  
  

  Martha Stewart Member

  Rating: Unrated 02/26/2014

Any information on the amazing display piece on the right with the pineapple topper and the mini porcelain baskets? Wow!

Rating: Unrated

Rating: Unrated 03/02/2011

I love this buttercream recipe also, except I add pure vanilla extract and it turns out delicious! I could just forget the cake and eat only frosting!

Rating: Unrated 06/03/2010

Made the big 3 tier cake for last night’s 50th anniversary dinner for my garden club - Big Hit! Everyone love it. NOTE: Don’t try to make it all in 1 day. Standard KitchenAid mixers can only handle a double batch

Rating: Unrated 02/16/2009

I made this cake with 2 8" square cake pans. My baking time was shorter than stated, they were done in 30 minutes. I did add vanilla to the Swiss Meringue Buttercream, but I agree with MPSmyth’s post and next time I will use a standard buttercream for more flavor. This cake is delicious and no one knew I used store bought lemon curd! A real time saver.

Rating: Unrated 08/11/2008

I made this cake using the full recipe. This was our 25th Anniversary Cake. The cake and all the layering was wonderful. Everyone loved the cake part. However, the icing was the pits. Followed recipe to the letter. Ick! Too much butter not enough taste. A simple butter cream icing would do wonders for this cake. No need for all the eggs whites, cooking and whipping.

Rating: Unrated 06/26/2008

maybe u could try dividing it by 5 and then adding that together

Rating: Unrated 01/13/2008

Click on the Meyer Lemon cake recipe link - it gives directions for a small cake. To make the cake for a crowd (as shown in the picture), the directions state that you must multiply the ingredients by 4-1/2.

Rating: Unrated 01/11/2008

I too am intersted in the recepie for a cake to serve eight or ten.

Rating: Unrated 11/17/2007

Can anyone help me scale this down if I only wanted it to feed 8-10? Thank-you

All Reviews for Martha’s Meyer Lemon Anniversary Cake Assembly

• of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Martha’s Meyer Lemon Anniversary Cake Assembly

• of Reviews

  Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest