Are you smack in the middle of winter, surrounded by snow, and feeling a little crabby from the 45 min of sunshine available during the day? Me too. Luckily I get to think ahead and plan for my summer wedding. I will admit that thinking about bright and summery cupcake flavours really brightens up my mood. I ultimately came across the flavour combination of raspberry lemon, which I find to be a delicious classic. When I was in pastry school I remember actually making my “wedding cake” project raspberry lemon flavoured, and it sold pretty much everyone — even a lemon-curd hater like me.

This combination seems to be really promising so far. It’s a crowd-pleaser, it’s summery, it’s light and delicious, and the lemon curd is a perfect excuse to use up left over egg yolks from all the buttercream. The cake is nice and tangy from the addition of lemon zest, and all the flavours and textures compliment each other so well — it’s truly a winner.

I’ve decided I’m going to do one more wedding cake taste test and then decide from there, so stay tuned for the wedding cake flavour reveal! In the mean time, please enjoy the videos on all the past flavours, which is available on a playlist on my Youtube page @ ally bakes. Here is the recipe and video tutorial below!