Lemon chiffon cake filled with lemon curd, coated in lemon flavoured IMBC, and of course fondant. I considered adding lemon oil to the fondant to complete the flavour theme, but figured it will probably just get picked off anyway ;)

Made for my Mother-in-law for Mother’s Day today. I really didn’t think I’d get time to make her anything this year, but last night I couldn’t stop myself and had a crack at it. It’s the first time I’ve made a cake plus decorations all in one sitting. I usually make the decorations one night, the icing the next, then the cake the day before I decorate. At a relaxed pace, it took me seven hours. Yep, seven freakin’ hours. It seems I might need more practice! This cake will forever be my example to throw at people when I get the well intentioned “you should charge for your cakes” compliment.