To assemble the cake:
Cut each of the cakes
in 2 layers. Place one layer of the cake on a 8-inch cardboard cake round. Spread 1/4 cup preserves on the cake, followed by 1/4 cup lemon curd. Repeat with the next two layers of cake, preserves and lemon curd. Finally, top with the last layer of cake.
To decorate the cake:
Use a large rose tip, to make the flowers and to pipe the striped base. Starting at the top edge of the cake with the narrow end of the rose tip facing up, pipe a continuous spiral all the way down the cake, being careful to overlap the previous stripe.
Use a propane blowtorch to lightly toast the meringue; which gives it a lovely marshmallow
flavor. (Be very careful to do this on a fireproof surface.) The cake can also be served without toasting the meringue; the pure white icing
is also gorgeous.
For information and a how-to video about piping the roses visit www.zoebakes.com.