Comments on: Almond Birthday Cake With Lemon Curd, Blueberries, and Mascarpone Frosting

By: Amy Hutchison

Amy Hutchison — Thu, 28 Apr 2011 02:45:48 +0000

Thanks for this wonderful recipe. I made this for my coworkers today and they loved it. I did go with a traditional vanilla buttercream icing just because I love it. I also added toasted almonds around the base of the cake which really turned out nicely. I decorated with some star flowers around the top and blueberries. Wonderful recipe…thanks! My recommendation to those making the cake is to not go light on the lemon curd…it really makes the cake awesome. Very rich cake with great flavor. Thanks again!

By: Weekly Roundup: Flattered Edition « ModernDomestic

Weekly Roundup: Flattered Edition « ModernDomestic — Fri, 26 Feb 2010 12:14:21 +0000

[...] Cathy hit me up for birthday cake recommendations this week. She finally decided to make the almond cake with lemon curd and marscarpone frosting that I made for my mother’s birthday, and it came out great! She even had better success with [...]

By: Best Birthday Cake Ever: Almond, Mascarpone, Lemon and Blueberries « Constantly Cathy

Thu, 25 Feb 2010 18:19:59 +0000

[...] sent me the Almond Birthday Cake with Lemon Curd, Blueberries and Mascarpone Frosting that she made for her mom’s birthday. Not only are her photos just absolutely stunning, the [...]

By: constantlycathy

constantlycathy — Mon, 22 Feb 2010 21:35:37 +0000

I made this cake last night for a coworkers birthday and it came out perfectly! I left it in the fridge overnight and the cake became very dense, almost like pound cake. The frosting hardened up a little bit, but even the thin layer I used was still moist and perfect. It received rave reviews! Great work!!

Also – I tried Martha Stewart’s Mascarpone Frosting: http://www.marthastewart.com/recipe/mascarpone-frosting-martha-stewart-cupcakes I think that whipping the cream separate from the mascarpone/sugar mixture and then folding them together at the end makes a big difference in being able to control the texture. I also think it’s the heavy whipping cream that becomes grainy and not the mascarpone.

In any case, it was wonderful, and I can’t wait to make it again!! Thank you!!

By: moderndomestic

moderndomestic — Mon, 21 Dec 2009 03:00:02 +0000

Yes – thank you for catching that! I’ve updated the recipe.

By: Lucy

Lucy — Mon, 21 Dec 2009 00:15:58 +0000

Shouldn’t that be 3 1/3 cups cake flour? The original (half) recipe in my TCBis 1 2/3 cups…

By: Vera

Vera — Tue, 15 Dec 2009 05:46:56 +0000

I had the same issue: Grainy Texture the last two times I made Tirmisu. The custard mixture tasted perfect – but not Silky/Creamy like served in authenic Rest….. Did you every get any feedback on how to avoid the grainy texture? Or maybe what happened?

My recipe for Tiramisu is from America’s Test Kitchen, so I trust it completely, but like you – I do not know what I did wrong – both times!.
If you find out – let me know.
thanks,
V in Portland, Oregon

By: Karine

Karine — Sun, 15 Nov 2009 02:28:34 +0000

Hey

I little bit adapted your recipe and it was delicious! I pulbished a post about it and Iinked the recipe to your blog.

Thanks!

By: Karine

Karine — Sat, 07 Nov 2009 14:57:03 +0000

Wow! Your cake is stunning. I am going to make it this week for the party I have. Thanks!

By: Daily Food Porn: Birthday Cake « The Internet Food Association

Daily Food Porn: Birthday Cake « The Internet Food Association — Mon, 28 Sep 2009 16:01:27 +0000

[...] made this stellar almond birthday cake with lemon curd and mascarpone frosting. This photo, as usual, comes from the IFA Food Porn photo [...]