• Run a large sharp chef’s knife under hot water, then wipe off the blade so it’s dry but hot. Slice the cheesecake in half, then rinse and wipe the blade again. Continue until you’ve cut 10 slices.
• Cut parchment paper into strips. Fold a strip of parchment around an offset spatula, and slide the spatula between two slices of cheesecake, wedging the parchment between them. Repeat until every slice has a parchment divider.
• Put whipped cream in a piping bag with a start tip, and prep other ingredients so they are all ready to go.
• Berry-topped cheesecake: Pipe a rosette of whipped cream, then press a few fresh berries into the cream. Sprinkle on fresh mint leaves and edible flower petals, if desired.
• Nutella cheesecake: Fill a piping bag with Nutella. Snip off the tip, and pipe a thick squiggle of Nutella across the top of a cheesecake slice. Add a swirl of whipped cream, and finish by pressing a Ferrero Rocher candy on top.
• Lemon cheesecake: Spread a thin layer of lemon curd on a slice of cheesecake. Add a whipped cream rosette, fresh mint, and a twist of fresh lemon.
• Oreo cheesecake: Spread a thin layer of chocolate sauce on top of a slice. Top with a generous layer of chopped Oreo cookies, pressing down slightly to adhere the Oreos to the ganache. Finish with whipped cream and a few mini Oreos on top.
• Brownie rocky road cheesecake: Spread a thin layer of chocolate sauce on top of a slice. Press small cubes of brownie, mini marshmallows, and chopped almonds into the ganache. Finish with a thick drizzle of chocolate sauce over the top.
• Key lime cheesecake: Sprinkle fresh lime zest on top of a slice. Garnish the whipped cream with a thin slice of lime and several graham cracker pieces.
• Peanut butter cup cheesecake: Gently warm up peanut butter in the microwave so it is more fluid, but not hot. Spread it on top of a slice of cheesecake. Add mini peanut butter cups on top.
• Cherry chocolate cheesecake: Start with a rosette of whipped cream. Sprinkle chocolate curls all over the cream, then add several fresh cherries. You could also use cherry pie filling or jarred Morello cherries instead of fresh.
• Turtle cheesecake: Drizzle chocolate sauce on top of a cheesecake slice. Press some toasted pecans into the top, then drizzle caramel sauce over the whole thing.
• Strawberry cheesecake: Use a microplane or fine mesh strainer to grate freeze-dried strawberries over a cheesecake slice, covering the whole slice in strawberry powder. Add a swirl of whipped cream and a fresh strawberry on top.

To Make the Cake:

• Preheat the oven to 350 F. Line three 6-inch cake pans with parchment rounds, and spray the parchment and pan sides with nonstick cooking spray.
• Combine the sugar, cake flour, baking powder, baking soda, and salt in the bowl of the stand mixer fitted with a paddle attachment. Mix on low speed for about a minute to combine the dry ingredients.
• Lightly whisk together the eggs, a quarter of the sour cream, and the vanilla extract, and set aside for now.
• Add the remaining sour cream and the softened butter to the large mixing bowl, and mix on low speed until the dry ingredients are moistened. Turn the mixer to medium speed and mix for a minute and a half.
• Add the egg mixture in three batches, mixing for 20-30 seconds after each addition, until you have a smooth batter. Scrape the bottom and sides of the bowl with a rubber spatula, and give the batter a few more stirs to make sure everything is incorporated.
• Divide the batter between the three pans and bake at 350 F for 35-40 minutes, until the sides just start pulling away from the pan, and a toothpick inserted into the center comes out clean.
• Let the cakes cool on a wire rack for 10 minutes, then gently turn them out and let them cool completely. I find it’s easiest to cut and stack cakes that have been chilled, so if you have time, wrap them with plastic wrap and put them in the freezer for at least 30 minutes, until they are firm but not frozen all the way through. If you are making these in advance, they can stay in the freezer for up to several weeks. Let them partially defrost, until they are firm but not rock-hard, before assembling.

To Make the Buttercream:

• Combine the whites, powdered sugar, and salt in the bowl of a large stand mixer fitted with a paddle attachment. Mix everything together on low speed, until the sugar is moistened and no dry patches remain. Turn off the mixer, scrape down the sides and bottom of the bowl with a spatula, then turn the mixer to medium speed. Beat on medium for 5 minutes.
• After 5 minutes, turn the mixer to medium-low and start adding the softened room temperature butter, a few tablespoons at a time. Once all of the butter is incorporated, add the vanilla extract and mix it in. Stop the mixer and scrape down the bottom and sides once more. Turn the speed to medium and beat the buttercream for 10 minutes. At the end, you’ll have a frosting with a wonderfully light and creamy texture.

To Make the Flowers:

• Remove about 4 cups of frosting and set aside—this will be the white frosting used to decorate the cake.
• Color 1 cup of frosting green for the leaves, and set aside for now.
• Divide and tint the remaining frosting different colors for the flowers. You can do as many or as few colors as you like, but for a really beautiful assortment, I recommend a variety of at least 5-6 different colors for the flowers.
• Cover a baking sheet with waxed paper or parchment paper.
• To make multi-colored flowers, lay out a piece of plastic wrap about 16 inches long. Spread a rectangle of frosting on the plastic wrap, about 10 inches by 6 inches. Take a second color of frosting and spread it on top of the first. If desired, add a third or even a fourth color on top. Roll the frosting over itself to make a cylinder. Grasp the ends of the plastic wrap in each hand, and twirl it quickly so the frosting is burrito-shaped and the ends of the plastic are tightly twisted.
• Fit a large piping bag with one of your Russian piping tips. Snip off one of the plastic wrap “tails” and insert the frosting cylinder into the piping bag, snipped-side down.
• Hold the piping bag perpendicular to the baking sheet, about ½-inch above the sheet. Squeeze with steady pressure until the frosting comes out and forms a flower shape. Stop squeezing, then lift the tip so that the frosting tapers off into flower petals. Repeat until you run out of frosting, then make another plastic wrapped packet with different colors, and use a different tip. Repeat this process until the baking sheet is filled with an assortment of flowers of different colors and shapes. Refrigerate the tray for about an hour, until the flowers are very firm.

To Assemble:

• Place the cake rounds on cardboard cake circles. Using a large serrated knife and a gentle sawing motion, slice each cake round into 3 layers.
• Fit a piping bag with a coupler or a large round tip, and fill it with white buttercream. Place the base layer of one of the cakes on a cake turntable. Pipe a circle of frosting around the outside edge of the cake layer. Fill the layer with lemon curd, spreading it to the edges of the frosting circle—the frosting acts like a barrier to prevent the lemon curd from seeping through the edges of the cake.
• Top the cake round with a second cake layer, and make a second frosting circle around the edge. This time, fill the inside of the cake with raspberry jam all the way to the edge.
• Top the cake with the third cake layer. Cover the top and sides with a very thin layer of frosting—this is the crumb coat, which locks crumbs into the frosting and also provides some stability to the cake.
• Set the first cake aside, and repeat the procedure with the second and third cake layer. At the end, you should have 3 assembled 6-inch cakes on cake cardboards.
• To tier the cake, we’ll use dowels between the layers to add support. You can use “real” cake dowels, lollipop sticks, or even extra-large straws (like boba tea straws.) Push 4 dowels or straws into one of the cakes in a rough square shape, pushing them all the way down until they hit the cake cardboard on the bottom. Leave a few inches between each dowel to help distribute the weight. Using a marker, make a mark on each dowel to show where the top of the cake hits, pull it out of the cake slightly, then cut the dowel with scissor right where your mark is. Push it back down into the cake—it should be flush with the top of the cake, not sticking out. Add a squirt of frosting on top of the cake in between the dowels, then carefully place a second layer on top of this base layer.
• Repeat the dowel process with the second layer, until you have 3 cakes stacked on top of each other. Add a thin layer of frosting along the sides to smooth it out, then refrigerate the cake for an hour, until the crumb coat is very firm.
• Once firm, it’s time to decorate! Add a thicker layer of white frosting all along the top and sides of the cake. Use rough horizontal strokes with your offset spatula to create the texture of tree bark going along the sides of the cake. Tint a small amount of frosting to a dark gray, and add dark gray streaks along the sides and top to give it a birch pattern.
• Remove the tray of buttercream flowers from the refrigerator, and use an offset spatula to slide them off of the baking sheet and press them onto the freshly frosted cake in whatever pattern you desire. If you work quickly, you can do it all at once, but if the flowers start to get too soft, return them to the refrigerator or freezer to firm up before continuing.
• Finally, fit a piping bag with a leaf tip and fill it with green frosting. Add leaves in between the flowers and along the edges.
• For the best taste and texture, serve this cake at room temperature.

To Make the Cranberry Curd:

• First, make the cranberry puree. Combine the cranberries and orange juice (or water) in a small saucepan, and heat them, stirring occasionally, until the berries pop. Pour the cranberries into a blender and blend them well. If the mixture seems very thick, add 1-2 TBSP water to thin it out. Strain the cranberry puree through a mesh strainer to remove most of the bits of skin.
• Fill the bottom of a double boiler (or a regular saucepan) with about an inch of water and bring it to a simmer on the stovetop.
• In a large mixing bowl, cream together the butter and the sugar with a handheld or stand mixer fitted with a whisk attachment until the mixture is light and fluffy. Slowly add the egg and yolks, and beat for 1 minute more. Add the cranberry puree and mix—at this point the mixture might look curdled.
• Pour the liquid into the top of a double boiler or a bowl that fits snugly over your saucepan. (I actually like to use the metal mixing bowl that goes on my stand mixer so I’m not dirtying too many dishes.) Cook the mixture over the simmering water, whisking frequently, until it thickens enough to coat the back of a spoon. If you want to use a candy thermometer, cook the curd until it reaches 170-175 degrees F.
• Once the curd thickens, remove the pan from the heat and pour the curd through a strainer into a bowl to remove any bits of cooked egg. Press a layer of cling wrap directly on top of the curd, and refrigerate it until it is chilled and thick.

To Make the Almond Cake:

• Preheat the oven to 350 F. Line a 9-inch pan with a removable bottom (or a springform pan) with a parchment circle, and liberally spray with nonstick cooking spray.
• Place the 2 oz of sliced almonds in a food processor, and process until they’re fine crumbs. Add the flour, baking powder, and salt, and pulse until everything is well-mixed. Set aside for now.
• Place the butter in the bowl of a large stand mixer fitted with a paddle attachment, and add the granulated sugar. Cream them together for 3-4 minutes until light and fluffy. Add the eggs one at a time, beating for 30 seconds after each addition, then add the extracts. Finally, add the almond/flour mixture and mix on low speed until there are just a few streaks of flour remaining. Finish mixing by hand, scraping down the bottom and sides well with a spatula.
• Spread the batter in the prepared pan. Top with most of the cranberry curd, reserving 3-4 tablespoons for later use. Spread the curd in an even layer on top of the cake, and leave a ½-inch margin around the edge. Sprinkle the toasted sliced almonds and a bit of granulated sugar on the edges of the cake batter.
• Bake the cake for 40 minutes, until puffed and golden and barely jiggling in the center. It might puff up in the middle—insert a thin paring knife into the center to deflate any air bubbles. Let it cool to room temperature, then spread the reserved cranberry curd on top to give it a nice shiny look. Run a knife around the edge of the pan and release the cake. Sprinkle the edges with a bit of powdered sugar and serve!

To Make the Lemon Curd:

• In a large mixing bowl, cream together the butter and the sugar with a handheld or stand mixer fitted with a whisk attachment until the mixture is light and fluffy. Slowly add the egg and yolks, and beat for 1 minute more. Add the lemon juice and mix—at this point the mixture will look curdled.
• Pour the liquid into the top of a double boiler or a bowl that fits snugly over your saucepan. (I actually like to use the metal mixing bowl that goes on my stand mixer so I’m not dirtying too many dishes.) Cook the mixture over the simmering water, whisking frequently, until it thickens enough to coat the back of a spoon. If you want to use a candy thermometer, cook the curd until it reaches 170-175 degrees F.
• Once the curd thickens, remove the pan from the heat and pour the curd through a fine mesh strainer into a bowl to remove any bits of cooked egg. Press a layer of cling wrap directly on top of the curd, and refrigerate it until it is chilled and thick.

To Make the Raspberry Sauce:

• Place the raspberries in a saucepan over medium heat until they give off juice and start to break down. Roughly mash them with a fork or potato masher until they’re mostly liquid, then add the sugar. If you want seedless jam, pour the puree into a blender, blend well, then strain through a fine mesh strainer. Taste the jam, and add more sugar if needed. Cook the jam for a few more minutes over medium heat until it is bubbly and thick. Cool before using.

To Make the Lemon Teacup Cakes:

• Preheat the oven to 350 F. Set your oven-safe teacups or ramekins on a baking sheet. If you are using 6-8 oz cups, you should get about 14-16 teacup cakes from this recipe. Please make sure that the cups you are using are oven-safe, and don’t use priceless family heirlooms! Alternately, to make cupcakes,
• line 20 cupcake tins with paper liners.
• In a small bowl, whisk together the cake flour, baking powder, and salt, and set aside for now. In a separate bowl, whisk together the egg whites and buttermilk.
• In the bowl of a large stand mixer, combine the sugar and lemon zest. Rub them together with your fingers until the sugar is moist and fragrant, and has the texture of wet sand. Add the butter, and cream the butter and sugar together with the paddle attachment until light and fluffy, about 3-5 minutes. Add the lemon and vanilla extracts, and mix them into the batter.
• With the mixer running on low, add a third of the flour mixture, then when just a few streaks of flour remain, add half of the buttermilk mixture. When it’s incorporated, add half the remaining flour, then when that’s mixed in, add the rest of the milk, and finish with the last of the flour. Stop the mixer and finish mixing by hand, scraping the bottom and sides well.
• Divide the batter between the teacups, filling them about half full. Bake for 18-20 minutes. Baking time will vary depending on the size and thickness of your cups, so it’s better to watch them carefully and rely on signs of doneness, rather than a baking time. The cakes are done when the tops spring back lightly when pressed with a finger, and a toothpick inserted into the center comes out clean. Allow them to cool completely before assembling.

To Make the Meringue and Assemble:

• Using a paring knife, cut an inch-wide hole in the top of each cupcake, and remove a cone-shaped segment from the top. Fill the hole with a spoonful of raspberry sauce. Cut off the bottom part of each cone and discard (or eat!). Pop the top of the cupcake back on. Add a layer of lemon curd on top of each cupcake, going almost to the top of the teacup—I used about 3-4 tablespoons per cup. (If you’re making regular cupcakes, fill the cupcake hole with a mix of raspberry jam and lemon curd, then put the top back on.) At this point, the cupcakes can be finished with meringue, or they can be refrigerated for several hours, or up to several days. If refrigerating them for more than a few hours, cover each cup with a layer of plastic wrap.
• Make the meringue right before you’re ready to use it. Combine the egg whites and the granulated sugar in the bowl of a large stand mixer, and whisk them together. Choose a small saucepan that lets you fit the base of the stand mixer snugly into the top of the saucepan—this is your makeshift hot water bath. (Alternately, you can use a different bowl or an actual bain marie and then transfer the mixture to a mixing bowl once it’s heated.) Add an inch of water to the bottom of the saucepan, and bring the water to a simmer.
• Place the mixing bowl on top of the saucepan, making sure that the bottom isn’t in contact with the water, and heat the egg white mixture. Whisk frequently so that the egg whites don’t cook. Continue to heat the whites until they are hot to the touch, and when you rub a bit between your fingers, you don’t feel any grittiness from the sugar. Once the whites are hot, transfer the mixing bowl to your mixer and fit it with a whisk attachment.
• Beat the whites on medium-high speed until they are no longer warm, and they are shiny, white, voluminous, and hold stiff peaks when you remove the whisk. (About 8-10 minutes.) Add the vanilla extract and salt and whisk until well-incorporated.
• Top each cupcake with a big, tall scoop of meringue, and smooth it to the edges, so that the lemon curd is entirely covered. Use the back of a spoon to shape the meringue and add swoops or swirls, if desired. Use a kitchen torch to toast the meringue to an even golden brown color. If you don’t have a torch, you can place the cups on a baking sheet and put them under a broiler briefly to toast, for about 1 minute. Watch them the whole time so that they don’t burn. These cupcakes are best enjoyed soon after they are made, so that the meringue is light and fluffy and crispy on the outside. However, they can be kept for several days in the refrigerator, and you will just have a chewier, stickier meringue layer.

To Make the White Chocolate-Buttermilk Cake:

• Preheat the oven to 350 F. Line four 8×2-inch cake pans with parchment, and spray the parchment with nonstick cooking spray. (Two 8×3-inch pans can be used instead, you will just have to adjust the cooking time.)
• In a large bowl, sift together the flour, baking powder, baking soda, and salt, and set aside for now.
• Melt the white chocolate in a small bowl in the microwave, stirring after every 30 seconds to prevent overheating. Set aside until the white chocolate is at room temperature but still fluid.
• Combine the butter and 1 1/2 cups of sugar in the bowl of a large stand mixer fitted with a paddle attachment. Cream them together for about 5 minutes, until light and fluffy.
• Stir 2 tablespoons of the butter mixture into the melted white chocolate, then add the chocolate back to the butter in the mixer, and mix on low speed until blended. Add the egg yolks in two batches, mixing well between each addition, then add the vanilla extract.
• With the mixer on low, alternate adding the flour with the buttermilk, starting and ending with the dry ingredients. Stop the mixer when just a few streaks of flour remain, and scrape down the bottom and sides of the bowl with a spatula.
• In a separate mixing bowl, whip the egg whites until they’re foamy and just starting to hold soft peaks. Add the remaining 1/4 cup of granulated sugar slowly, spoonful by spoonful, and continue whipping the whites until they are glossy and white and have the texture of shaving cream.
• Gently fold the whites into the cake batter in 3 additions. Divide the batter evenly between the prepared pans. Bake the cakes in the 350 F oven for 20-25 minutes, rotating halfway through the baking. Bake until the cakes are golden brown and a toothpick inserted into the center comes out clean.
• Cool the cakes on a wire rack, and once at room temperature, run a knife around the edge and gently flip them out of the pans. For the easiest assembly, wrap the cakes individually in plastic wrap and place them in the freezer until they’re slightly frozen, for about 30 minutes. The cakes can be made in advance and stored in the freezer until you’re ready to use them.

To Make the Rhubarb Curd:

• Wash the rhubarb, and cut off any leaves and the woody stems. Chop the rhubarb into small chunks and place in a medium saucepan. Add enough water to cover the rhubarb, and cook over medium heat for about 20 minutes, until the rhubarb is very soft and starts to disintegrate.
• Blend the rhubarb, along with any remaining water, in a blender. Strain the puree through a wire mesh strainer to remove any stringy parts. A little texture in the rhubarb puree is fine, but you want to avoid too much pulp that might ruin the texture of the curd. Cool the rhubarb puree to room temperature.
• Fill the bottom of a double boiler (or a regular saucepan) with about an inch of water and bring it to a simmer on the stovetop.
• In a large mixing bowl, cream together the butter and the sugar with a handheld or stand mixer fitted with a whisk attachment until the mixture is light and fluffy. Slowly add the eggs and yolks, and beat for 1 minute more. Add the rhubarb puree and mix—it’s fine if it starts to look curdled at this point.
• Pour the liquid into the top of a double boiler or a bowl that fits snugly over your saucepan. (I actually like to use the metal mixing bowl that goes on my stand mixer so I’m not dirtying too many dishes.) Cook the mixture over the simmering water, whisking frequently, until it thickens enough to coat the back of a spoon. If you want to use a candy thermometer, cook the curd until it reaches 170-175 degrees F. Add a drop or two of pink food coloring if you want your curd to have a pink color.
• Once the curd thickens, remove the pan from the heat and pour the curd through a fine mesh strainer into a bowl to remove any bits of cooked egg. Press a layer of cling wrap directly on top of the curd, and refrigerate it until it is chilled and thick, at least 3-4 hours. The curd can be made several days in advance and stored in the refrigerator until you’re ready to use it.

To Assemble:

• Wash the strawberries and pat them dry. Remove the stems. Set aside half of the strawberries to use as decoration, saving the smallest ones for the outside. Chop the remaining strawberries for the inside of the cake.
• Whip the heavy cream with the powdered sugar until it holds firm peaks. Transfer some of the cream to a piping bag fit with a coupler or large round tip. Set one cake layer on a cake board, and pipe a tall ring of whipped cream all around the edge—you want it to be almost 1″ tall, so you may have to go around twice to get it all enough. Put a third of the rhubarb curd in the center of the cake and spread it to the edges of the whipped cream circle. Sprinkle a third of the chopped strawberries on top of the curd. Dollop a little whipped cream on top of the strawberries and spread it into an even layer that matches the height of the whipped cream border.
• Gently set a second cake round on top, and repeat the whipped cream circle/rhubarb curd/strawberry routine. Continue a third time, and finish with a fourth cake layer on top. At this point, you probably have some whipped cream squishing out the sides of the cake, so gently run a metal spatula around the edge of the cake to smooth it out and make it even.
• Cut the reserved strawberries into slices, and press them into the whipped cream around the edges of the cake. Chill the cake for at least 1 hour before cutting, to make it more stable and give the cleanest slices. When you’re ready to serve, decorate the top with additional whipped cream, strawberries, mint leaves, fresh flowers, and/or white chocolate curls. Extra cake can be stored, well-wrapped, in the refrigerator for up to a week.

To Make the Grapefruit Cake:

• Preheat the oven to 350 F and line four 8″ pans with parchment paper. (If you have 8″ pans with tall 3-inch sides, you can bake this in 2 pans and adjust the baking time, then split the layers after baking to get 4 layers.) Place the sugar and grapefruit zest in the bowl of a large stand mixer. Rub them together with your fingers until the sugar is moist and very fragrant. Add the room temperature butter and beat them together with a paddle attachment until light and fluffy, about 3-5 minutes.
• Scrape down the sides and bottom of the bowl, then with the mixer running, add the eggs one at a time, beating well after each addition. Add the grapefruit juice and mix it in.
• In a separate bowl sift together the cake flour, baking powder, and salt. Add a third of the dry ingredients, then when they’re mostly mixed in, add half the buttermilk and mix it in. Continue to alternate adding wet and dry ingredients, ending with the drys. Stop the mixer when most of the flour streaks have disappeared, and finish mixing by hand, being sure to scrape the bottom and sides of the bowl well.
• Divide the batter between the four pans. If you have a kitchen scale, each pan should get 12 1/2 oz of batter. Bake the cakes for 25 minutes, rotating halfway through, until the tops spring back when lightly pressed and a toothpick inserted into the center comes out clean. Cool the cakes on a wire rack for 20 minutes before turning them out and letting them cool completely.

To Make the Grapefruit Curd:

• Make the curd at least 4 hours in advance. (The curd can be made up to a week in advance and kept in the refrigerator until ready to use.) In a small bowl, combine the gelatin and cold water and whisk together. Set aside to let the gelatin absorb the water while you prepare the rest of the recipe.
• Fill the bottom of a double boiler (or a regular saucepan) with about an inch of water and bring it to a simmer on the stovetop.
• In a large mixing bowl, cream together the butter and the sugar with a handheld or stand mixer fitted with a whisk attachment until the mixture is light and fluffy. Slowly add the eggs and yolks, and beat for 1 minute more. Add the grapefruit and lemon juices and mix—at this point the mixture will look curdled.
• Pour the liquid into the top of a double boiler or a bowl that fits snugly over your saucepan. (I actually like to use the metal mixing bowl that goes on my stand mixer so I’m not dirtying too many dishes.) Cook the mixture over the simmering water, whisking frequently, until it thickens enough to coat the back of a spoon. If you want to use a candy thermometer, cook the curd until it reaches 175 degrees F. This process might take 10-20 minutes, depending on the equipment you’re using.
• Once the curd thickens, remove the pan from the heat and add the gelatin. Whisk until the gelatin liquefies and everything is well-mixed. Add a few drops of pink food coloring and one drop of orange, to make a nice grapefruit color. Pour the curd through a fine mesh strainer into a bowl to remove any bits of cooked egg. Press a layer of cling wrap directly on top of the curd, and refrigerate it until it is chilled and thick.

To Make the Grapefruit Buttercream:

• Place all of the ingredients in the bowl of a large stand mixer fitted with a paddle attachment. Mix on low speed until the sugar is moistened. Scrape down the sides of the bowl, then beat again on medium speed until light and fluffy, 2-3 minutes. You can add more juice or sugar, if desired, to get the consistency you want. Once the buttercream is light and fluffy, add a few drops of pink food coloring and one drop of orange, to make a nice grapefruit color.
• The buttercream can be made up to a week ahead of time and stored in an airtight container, with cling wrap pressed on top, for up to a week. Let it come to room temperature and re-whip to get it fluffy again before using it.

To Assemble:

• If any of your cakes have a strongly domed top, trip the tops so they’re level. Place a cake on an 8″ cardboard cake round. Fit a piping bag with a large round tip, and fill the bag with grapefruit buttercream. Pipe a thick line of buttercream all along the edge of the cake layer to form a “dam” and prevent the grapefruit curd from leaking out.
• Whisk the curd gently to loosen it and break up any lumps, then spread a third of the curd on the cake, filling in the space in the buttercream circle.
• Place the next cake layer on top of the first, and repeat the process of the buttercream dam and the curd filling. Continue until you’ve used all of the curd and cake layers. Spread a very thin layer of buttercream all along the outside of the cake, to seal in any crumbs. Refrigerate the cake for about an hour, or until the buttercream is firm, so that your cake is stable and can withstand the final decorating.
• Spread a thicker layer of buttercream all along the top and sides of the cake. It will be covered by fondant, so it doesn’t have to be perfectly smooth, but a smoother surface will help the fondant look better. A cake turntable and a metal offset spatula help make the decorating process easier! Refrigerate the cake again for another 1-2 hours, until the buttercream is very firm.
• To cover the cake with fondant, combine 2 tbsp light corn syrup and a teaspoon of water in a small bowl. Brush this mixture over your cake in a very thin layer—this will help the fondant stick to your buttercream, which has developed a crust and is otherwise not very sticky.
• Dust your work surface with powdered sugar, and roll out the fondant until it is a round a little less than 1/4-inch thick. Drape it over the cake and smooth it evenly against the top and sides—if you are unfamiliar with covering a cake with fondant, there are many excellent video tutorials to demonstrate this step. Trim the excess fondant from the bottom. If you’re not going to decorate it immediately, wrap it in plastic wrap (to prevent condensation) and refrigerate it.
• To decorate the cake like a grapefruit, start by adding some dimples to the sides of the cake. I used a new, clean plastic hairbrush with the small balls on the end of the bristles, but you can use a toothpick, skewer, or any other tool that can give the fondant a stippled effect.
• In separate small bowls, combine a spoonful of water with a drop or two of each gel food coloring: yellow, orange, pink, and ivory. Use a large flat brush to paint a wash of yellow on the sides of the cake. If the color is too bright, add more water to your bowl, and if it’s too light, add a bit more food coloring. After the sides are yellow, go back and add layers of orange here and there, blending well to make the colors mix. Add a bit of ivory toward the bottom to give the grapefruit sides more depth. Finally, paint a small margin of yellow-orange color around the top of the cake to represent the rind. It should only be about 1/4-inch thick.
• If it helps, you can sketch out the sections on top of the cake before beginning by lightly dragging a toothpick across the top of the fondant. Leave a circle in the center unpainted, and try to leave a thin margin of white in between each section, and a thicker white margin around the edges. Paint each section pink, then go back and blend in orange and yellow colors. Finally, use a bit of undiluted pink food coloring to add subtle streaks to the grapefruit sections—this gives them a more realistic texture. Let the food coloring dry (for at least 30 minutes) before cutting and serving the cake.

To Make the Cake:

• Preheat the oven to 350 F. Spray a 5 quart or 6 quart metal oven-safe bowl with nonstick cooking spray. Cut a sheet of parchment into strips about 2 inches wide and 14-16 inches long. Layer the strips in an asterisk shape inside the bowl, overlapping in the center. Spray the paper with nonstick cooking spray.
• Combine the sugar, cake flour, baking powder, and salt in the bowl of the stand mixer fitted with a paddle attachment. Mix on low speed for about a minute to combine the dry ingredients.
• Lightly whisk together the egg yolks and about a quarter of the milk (it doesn’t have to be a precise measurement) and the coconut extract, and set aside for now.
• Add the remaining milk and the softened butter to the large mixing bowl and mix on low speed until the dry ingredients are moistened. Turn the mixer to medium speed and mix for a minute and a half.
• Add the egg yolk mixture in three batches, mixing for 20-30 seconds after each addition, until you have a smooth batter. Scrape the bottom and sides of the bowl with a rubber spatula, and give the batter a few more stirs to make sure everything is incorporated. Add the shredded coconut, and stir it in by hand.
• Scrape the batter into the prepared bowl, and bake the cake for 85-95 minutes, until a toothpick inserted deep into the center comes out clean. If the top starts to get too brown during baking , cover it loosely with foil to prevent burning.
• Let the cake cool on a wire rack for 20 minutes, then gently turn it out and let it cool completely. I find it’s easiest to cut and stack cakes that have been chilled, so if you have time, wrap it in plastic wrap and put it in the freezer for at least 30 minutes, until it is firm but not frozen all the way through. If you are making this in advance, the cake can stay in the freezer for up to several weeks. Let it partially defrost, until it is firm but not rock-hard, before assembling.

To Make the Coconut Soaking Syrup

• Combine the water and sugar in a small saucepan over medium-high heat. Stir while the sugar dissolves, then bring the mixture to a simmer. When the sugar crystals are dissolved and the syrup is clear, remove the pan from the heat. Stir in the coconut extract, and allow to cool to room temperature before using.

To Make the Lemon Curd:

• Make the curd at least 4 hours in advance. (The curd can be made up to a week in advance and kept in the refrigerator until ready to use.) In a small bowl, combine the gelatin and cold water and whisk together. Set aside to let the gelatin absorb the water while you prepare the rest of the recipe.
• Fill the bottom of a double boiler (or a regular saucepan) with about an inch of water and bring it to a simmer on the stovetop.
• In a large mixing bowl, cream together the butter and the sugar with a handheld or stand mixer fitted with a whisk attachment until the mixture is light and fluffy. Slowly add the eggs and yolks, and beat for 1 minute more. Add the lemon juice and mix—at this point the mixture will look curdled.
• Pour the liquid into the top of a double boiler or a bowl that fits snugly over your saucepan. (I actually like to use the metal mixing bowl that goes on my stand mixer so I’m not dirtying too many dishes.) Cook the mixture over the simmering water, whisking frequently, until it thickens enough to coat the back of a spoon. If you want to use a candy thermometer, cook the curd until it reaches 175 degrees F.
• Once the curd thickens, remove the pan from the heat and add the gelatin. Whisk until the gelatin liquefies and everything is well-mixed. Pour the curd through a fine mesh strainer into a bowl to remove any bits of cooked egg. Press a layer of cling wrap directly on top of the curd, and refrigerate it until it is chilled and thick.

To Make the Coconut Buttercream:

• Combine the egg whites and the granulated sugar in the bowl of a large stand mixer, and whisk them together. Choose a small saucepan that lets you fit the base of the stand mixer snugly into the top of the saucepan—this is your makeshift hot water bath. (Alternately, you can use a different bowl or an actual bain marie and then transfer the mixture to a mixing bowl once it’s heated.) Add an inch of water to the bottom of the saucepan, and bring the water to a simmer.
• Place the mixing bowl on top of the saucepan, making sure that the bottom isn’t in contact with the water, and heat the egg white mixture. Whisk frequently so that the egg whites don’t cook. Continue to heat the whites until they are hot to the touch, and when you rub a bit between your fingers, you don’t feel any grittiness from the sugar. Once the whites are hot, transfer the mixing bowl to your mixer and fit it with a whisk attachment.
• Beat the whites on medium-high speed until they are a shiny, stiff, voluminous meringue, and are no longer warm to the touch—feel the outside of the bowl, and make sure that it is around room temperature. Depending on your mixer and the temperature of your environment, this may take 15-20 minutes, or more. Reduce the speed to medium-low and add the softened but cool butter in small chunks, a tablespoon at a time, making sure to wait in between additions. It may separate or look a little gloopy at this point—fear not. Once all of the butter is added, increase the speed again and whip until it comes together and is light and fluffy. If, after 5 minutes, it hasn’t come together, refrigerate the mixing bowl for 5-7 minutes, to cool the mixture down, and whip it again until it has thickened and is smooth and silky. Add the coconut extract and salt.
• The buttercream can be made in advance and kept at room temperature if you’re going to use it the same day, or refrigerated. If it has been chilled, let it sit at room temperature until completely soft, then re-whip it to get the smooth texture back before you use it.

To Assemble:

• Trim a cardboard cake round to fit the bottom of the cake (the bottom is the widest part) and place the cake on the cardboard. Use a sharp serrated knife to cut the cake into five thin layers. If you like thicker cake layers, you can choose to cut it in four equal layers instead.
• Use a pastry brush to brush the bottom layer with the coconut soaking syrup. Fit a piping bag with a large round tip, and fill the bag with coconut buttercream. Pipe a thick line of buttercream all along the edge of the cake layer to form a “dam” and prevent the lemon curd from leaking out.
• Whisk the curd gently to loosen it and break up any lumps, then spread a thick layer of curd on the cake, filling in the space in the buttercream circle.
• Place the next cake layer on top of the first, and repeat the process of soaking syrup, buttercream, and curd. Continue until all of the cake layers have been used. Spread a very thin layer of buttercream all along the outside of the cake, to seal in any crumbs. Refrigerate the cake for about an hour, or until the buttercream is firm, so that your cake is stable and can withstand the final decorating.
• Spread a thicker layer of buttercream all along the outside of the cake. It doesn’t need to be smooth, since it will be covered with coconut, but do make sure that no dark spots of cake are peeking through the frosting. Pipe a thick mound on top of the cake, so that it has a round shape instead of a flat top, and spread it smooth with a spatula.
• If you want really finely chopped coconut on the outside of your cake, place the shredded coconut in a food processor and process it in long bursts until it’s in small pieces. (This step is optional, but if you’re like me and hate long strands of coconut sticking out of your baked goods, it’s a lifesaver!) Pour the coconut into a wide shallow bowl.
• Hold the cake, on its cardboard, in your non-dominant hand over the bowl of coconut. Pick up handfuls of coconut and press them into the sides of the cake, letting the excess drop back into the bowl. Continue until the whole cake is covered with coconut.

To Make the Curd:

• Make the curd at least 4 hours in advance. (The curd can be made up to a week in advance and kept in the refrigerator until ready to use.) In a small bowl, combine the gelatin and cold water and whisk together. Set aside to let the gelatin absorb the water while you prepare the rest of the recipe.
• Fill the bottom of a double boiler (or a regular saucepan) with about an inch of water and bring it to a simmer on the stovetop. In a large mixing bowl, cream together the butter and the sugar with a handheld or stand mixer fitted with a whisk attachment until the mixture is light and fluffy. Slowly add the eggs and yolks, and beat for 1 minute more. Add the lemon juice and mix—at this point the mixture will look curdled.
• Pour the liquid into the top of a double boiler or a bowl that fits snugly over your saucepan. (I actually like to use the metal mixing bowl that goes on my stand mixer so I’m not dirtying too many dishes.) Cook the mixture over the simmering water, whisking frequently, until it thickens enough to coat the back of a spoon. If you want to use a candy thermometer, cook the curd until it reaches 175 degrees F.
• Once the curd thickens, remove the pan from the heat and add the gelatin. Whisk until the gelatin liquefies and everything is well-mixed. Pour the curd through a fine mesh strainer into a bowl to remove any bits of cooked egg. Press a layer of cling wrap directly on top of the curd, and refrigerate it until it is chilled and thick.

To Make the Meringue:

• Make the meringue right before you’re ready to assemble the trifle. Combine the egg whites and the granulated sugar in the bowl of a large stand mixer, and whisk them together. Choose a small saucepan that lets you fit the base of the stand mixer snugly into the top of the saucepan—this is your makeshift hot water bath. (Alternately, you can use a different bowl or an actual bain marie and then transfer the mixture to a mixing bowl once it’s heated.) Add an inch of water to the bottom of the saucepan, and bring the water to a simmer.
• Place the mixing bowl on top of the saucepan, making sure that the bottom isn’t in contact with the water, and heat the egg white mixture. Whisk frequently so that the egg whites don’t cook. Continue to heat the whites until they are hot to the touch, and when you rub a bit between your fingers, you don’t feel any grittiness from the sugar. Once the whites are hot, transfer the mixing bowl to your mixer and fit it with a whisk attachment.
• Beat the whites on medium-high speed until they are no longer warm, and they are shiny, white, voluminous, and hold stiff peaks when you remove the whisk. Add the vanilla extract and salt and whisk until well-incorporated. Use immediately.

To Assemble the Trifle:

• Stand a pound cake upright in your trifle bowl, and cut off any cake the extends past the top of the bowl. Use this cake as a guide, and trim the other cakes to the same height. Keep the trimmings for a later use. Use a large sharp serrated knife to cut the pound cakes horizontally into thin slices, less than 1/2-inch thick. Spread a slice with a thick layer of lemon curd, then spread a second slice with a layer of raspberry jam. Spread a third slice with meringue. Stack the 3 slices on top of each other, and cut them in half lengthwise so you have two long, thin sandwiches of cake and filling.
• Stand the cake slices with the cut sides against the edge, as pictured. Press the layers together firmly. Continue to make small “sandwiches” of strips of cake and filling, and press them together around the edge of the trifle bowl. If your trifle bowl sides are at a slight angle, you might find it helpful to cut a diagonal piece occasionally and wedge it between some of the pieces to give them stability. Repeat until your cake goes all the way around the bowl.
• Crumble the remaining cake, including the trimmings from the first step, into chunks, and spread a layer of cake pieces in the bottom of the bowl. Spread lemon curd on top of the cake, then top it with more cake, then layers of jam, cake, meringue, cake, et cetera, until the center of the trifle is filled.
• Spread the remaining meringue on top of the trifle and spread it all the way out to the edges. Use the back of a spoon to add decorative swirls. If you have a kitchen torch, you can toast the top of the meringue if you’d like. Finish with fresh raspberries and strips of lemon zest.