This is a blueberry lemon curd cake with an ombre butter cream icing. The filling between the layers is a home-made lemon curd. The cake is decorated with a crushed rose petal sugar, sugared fresh blueberries and a few dried rose petals. It took me THREE hours to make this cake and honestly, I could have just eaten a jar of the lemon curd because that is like eating sunshine in a jar!
I have discovered one of the big challenges with food photography (especially with cakes) is that everyone is impatiently waiting for you to hurry up with your work so they can eat the subject that you are shooting. It sure adds a lot of pressure.
Building a greener, more beautiful world one seed at a time.
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