Cake Slice Bakers; Triple Lemon Chiffon Cake

This month the Cake Slice Bakers voted on the Triple Lemon Chiffon Cake from "Sky High Cakes".

All was going according to the recipe. I placed the first sponge like layer on the cake board and piled on the lemon curd filling... glorious! I placed the second layer on the first. Checked for seeping lemon curd and finding none slathered on my next addition of lemon curd. Some curd crept and oozed out of the first layer, no worries I just placed the cake in the refrigerator to solidify and cool until it could withstand the 3rd layer.
Are you with me so far?
This is where all the trouble started.
I realigned the second cake layer which had repositioned in the fridge and added the 3rd and final spongy disc of cake. I placed the constructed cake into the refrigerator to set up. After about 10 minutes I checked on the cake.

The layers were sliding right off of the cake! GASP! I know!

I guess I was a little over zealous with the lemon curd? I guess I just have no self control around lemons? I cautiously readjusted each layer as more curd escaped down the sides and propped the cake against the side of the container.

Though it was touch and go for awhile there I think the cake and I have pulled through and will be on our way to successful frosting tomorrow.

Two slices of cake later... This cake should be called triple lemony cloud cake or ethereal lemon lift layer cake...

The chiffon is so moist and spongey it makes that shhheww sound when the knife cuts the cake. The lemon curd is tart and creamy. The frosting, a whipped cream with more lemon curd, is foamy and bright with a hint of lemon flavor. I think I have passed on to cake heaven. Maybe another bite just to make sure...hmm .. I wish I had not told my co-workers about this one!

A huge thank you goes out to the amazing hostesses Gigi and Katie of our group The Cake Slice Bakers.

In the end I only shared one slice of this cake.. hey its only a 6 inch cake... more like a 3 layered cupcake...

If you would like the recipe go to Gigi Cakes.

Candied orange slices

I  found a recipe for candied oranges on Brownie Points website. I can't be sure what drew me to this particular method. Probable the absolutely gorgeous photos on her site ;).

This procedure takes commitment, like 2 weeks worth! I know! 

Each day after the initial prep work you must drain the syrup, add more sugar, dissolve it into the syrup you just drained, and pour it back into the container over the oranges.

The result should be juicy orangey slices better than any ever tasted before. The shelf life is sure to out last the end of the Mayan calendar.

I bet your wondering if it really is the worlds best candies orange... or is it worth the two week feeding schedule.

You bet your sweet clementines they are worth it!

I sliced whole oranges for this and used way more sugar than I want to calculate. The result was just like those chewy gummy orange slice candies you buy at the grocery store. Nah... just joshing! I do have to say these are way better than the quicker method of candied orange peels I have made in the past. The sweetness of the orange shines through with only a slight bitter note on the tip of the tongue ... so slight it deserves NO mention. So forget that bitter note and enjoy the citrusy goodness of this candy. 

An added bonus for your dedication to this 2 week candying process is a delicate orange flavored syrup. Delicious on some homemade blueberry johhny cakes I would imagine!