Mini Lemon Sponge Cheesecakes

It’s hard to believe that in just a week’s time my blog will be celebrating its second birthday. It started out with just a simple love for baking and SweetRevelations has grown into so much more.

It helped to launch my dream of owning a business.

It reminded me of my love of writing and creating.

It opened the door to so many amazing experiences and friendships.

Not to mention the extra twenty pounds I’ve gained since the birth of this sweet idea.

I currently have a love for desserts that are mini size.   Small and decadent.  Little wee bites of sweet goodness.   Simple and elegant lined up on a classic white dessert platter.

These are Mini Lemon Cheesecakes that I baked on a tangy Lemon Sponge base.

I’m so grateful for all of your interest this past year.  I sure do love all of your comments and  e-mails. I wish you were here so I could give you a good ol’ squeeze!

Enjoy!

Lemon Sponge Base

*adapted from GoodFood.com

Makes enough for 24 mini cheesecakes

• 175 gr unsalted butter
• 175 gr sugar
• 175 gr self-rising flour
• 1 tsp baking powder
• 1 tsp pure vanilla extract
• 1 tbsp lemon zest
• 3 eggs
• 2 tbsp lemon juice

Preheat oven to 350°

1.  Combine all ingredients in a large bowl and beat just until combined.

2.  Place 1 tbsp in the bottom of each cavity of a mini cheesecake pan.  You will have some batter leftover that will make great cupcakes!  Bake the sponge bases for 10 minutes while you make the cheesecake.

Lower oven temp to 300°

Lemon Cheesecake

• 450 gr cream cheese, softened
• 1/2 cup sugar
• Pinch of kosher salt
• 1/2 tsp pure vanilla extract
• 1/2 tsp lemon juice
• 1 tsp lemon zest
• 2 large eggs, room temperature

1.   In a medium-sized bowl beat the cream cheese on medium-high speed until smooth.  Blend in the sugar until well incorporated.  Mix in the salt, vanilla and lemon juice.  Finally, beat in the eggs one at a time, mixing well and scraping down the bowl after each addition.  Careful not to over mix!

2.   Spoon the cheesecake mixture onto the sponge bases.  I filled mine right to the top.  Bake for 14 minutes.  Turn the oven off and allow cheesecakes to cool in the pan in the oven.

Garnish with fresh berries and whipped cream.  I also made some rose petals with melted white chocolate and used those on top.

*these cheesecakes freeze really well.

New Year’s Brunch Panettone Bread Pudding

I can’t believe how fast January 2013 has arrived.  Happy New Year friends!

My husband and I were chatting while he was taking the pictures for this post.

That in itself is not earth shattering….but we were having a real honest to goodness food bloggers heart to heart.   He takes all of my pictures for me.  Well, and thank goodness for that because if you looked at some of my earlier photographs you may have been thinking I should just pack this whole thing in.

Through mouthfuls of bread pudding I was asking him what he’s learned about food blogging this past year.   I was hoping for something profound to really kick-start this post.

He said….“You really stress me out.”

That’s not really what I was hoping for.  He says I’m really hard to work for and the pay stinks.  Well honestly?

He’s probably right.

Darn.

But we are a good team.  And we have made some pretty yummy posts this year.

And met some pretty amazing people from all over the world.

Like you!

Thank you for another great year.   And for your positive comments and your food love.  We feel it.  We love it!  All the best to you in 2013.

Check out this New Year’s Brunch Panettone Bread Pudding.   This is so simple to throw together, yet looks so yummy when plated.  You can make it in a dessert pan or in individual ramekins, both of which I have pictured here.   Top it with a dusting of powdered sugar or a yummy Champagne Zabaglione.   It can be made ahead too, which makes for a perfect brunch idea!

There are crusty parts and yummy custardy parts and raisin and cranberry parts.  All  mixed with a hint of eggnog flavour.  I am just smitten with this bread pudding.

New Year’s Bruch Panettone Bread Pudding

Preheat the oven to 350 degrees F.

*adapted from foodnetwork.com

• 1 (1-pound) loaf panettone bread, crusts trimmed, bread cut into 1-inch cubes
• 8 large eggs
• 1 1/2 cups half and half cream
• 2 1/2 cups eggnog
• 3/4 cups sugar
• 1/4 cup raisins
• 1/4 cup dried cranberries

1. Lightly butter a 13 by 9 by 2-inch baking dish or individual ramekins. Arrange the bread cubes in a large bowl.   Whisk the eggs, cream, eggnog, and sugar to blend.  Pour the custard over the bread cubes, and press the bread cubes gently to submerge.  Let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture. (Recipe can be prepared up to this point 2 hours ahead. Cover and refrigerate.).

2.  Poor into prepared pans.  Place pans in a larger pan that is filled with about an inch of warm water.  Bake until the pudding puffs and is set in the center, about 45 minutes.  Serve warm.

Coconut Rum Cake with Dark Rum Butter Glaze

You know how I’ve always professed my love for scratch baked cakes?  How I find such pleasure in hand picking the finest ingredients and creaming and beating my heart out to create the most tender cake crumb?  And how most cakes taste the very best on the day they are made?

Well just for today….forget I said all that.

A good friend was recently talking to me about Rum Cake.  Typically served around the holidays, it’s a moist cake soaked in a glorious rum glaze.  I read online reviews from people who swore that it was hands down the most flavourful cake ever.

Pffft! What do those 800 people know anyway?

I searched and searched for a recipe that was baked from scratch, but you know what?  I made it and it didn’t taste the same.   Not quite as light and fluffy.  And I’m sure that the light and fluffy texture comes from one of the many ingredients on the box that I can’t pronounce…..

But today, I’m feelin a little wild and crazy and I’m ok with that.

Perhaps it’s the rum?

I substituted the vanilla pudding in the ingredients list for coconut pudding.  I used Coconut Rum in the cake and Dark Rum in the glaze.  The flavour is incredible and even better if you let the cake sit for 24 hours.

You know, boxed cake normally isn’t my style but just this once a doctored up cake mix suits me just fine.

Do you have a scratch recipe for Rum Cake?  I would love to hear from you!

*adapted from About.com

• 1/2 cup chopped, toasted pecans
• 1/2 cup toasted coconut
• 1  18 ounce box yellow cake mix
• 3.4 ounces (4-serving size) instant coconut pudding mix
• 4 eggs
• 1/2 cup cold milk
• 1/2 cup canola oil
• 1/2 cup Coconut Rum

Glaze

• 1/2 cup unsalted butter
• 1/4 cup water
• 1 cup sugar
• 1/2 cup Dark Rum

Preparation:

Cake: Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt pan. Sprinkle nuts and coconut on bottom of pan. Combine all cake ingredients. Beat for 2 minutes on high with electric mixer. Pour into prepared pan. Bake for 1 hour. Cool in pan for 15 minutes. . Prick bottom of cake (still in pan) with wooden skewer. Drizzle 1/2 of glaze over holes in bottom of cake. Let sit for 40 minutes.  Invert cake onto cake plate and poke holes in the top with wooden skewer.  Poor or brush remaining glaze over top.  I made extra glaze (with a little less water) to drizzle on the cake  just before serving.  Next time I would omit it.  The cake has more than enough flavour without it.

Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum. Note: The rum will cause steam. Be careful not to burn yourself.

Praline-Apple Fig Bread with Rum Butter

The week has been a bit hectic around here.   Maybe you’re following closely or you’ve been affected by the terrible weather that has damaged many homes on the US East Coast and made for some miserable days in parts of Canada.  We were very lucky here to only have some storm weather with few power outages.

I think the weather along with the usual ups and downs of family life has left me feeling kind of reflective and unsettled about things.    Dusting off some of my grandmothers treasures this morning I was wondering what she would think about how the world is today.   I was feeling really lucky that my children and husband were just hanging out at home while I did all of the mom things that they depend on me for.

While they watched movies and vegged out in that way that teens do, I headed into the kitchen for some comfort of my own.    The process of kneading breads and baking goodies seems to be so therapeutic for me sometimes.   The typical stress and chaos of the world around me seems to be absolved with an afternoon in the kitchen.  It helps me focus on the things that make me happy and fills me up with positive feelings.  Kind of like the effects of an afternoon with an old friend.

I’m curious to know, what’s your place of comfort?

I sure hope that some of my readers in the US are safe and warm and with family today.  I’m sending you all a little piece of virtual comfort in the form of warm Praline- Apple Fig Bread.   It’s moist and nutty and full of fall apples and fresh figs.  This bread is amazing on its own, but to ramp it up a bit I also made a Rum Butter.  Wow.

Praline-Apple Fig Bread

Adapted from myrecipes.com

*preheat oven to 350 degrees and grease and flour a 9 x 5 loaf pan

• 1 cup chopped pecans
• 1 cup sour cream
• 1 cup granulated sugar
• 2 large eggs
• 1 tablespoon pure vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• pinch of grated nutmeg
• 1 1/2 cups finely chopped, peeled apples
• 2 fresh figs, finely chopped
• 1/2 cup butter
• 1/2 cup firmly packed light brown sugar

1. Beat sour cream, sugar and eggs at low-speed for 2 minutes or until well blended.  Add vanilla.
2. Stir together flour, salt, baking powder, baking soda and nutmeg. Add to sour cream mixture, mixing just until blended. Stir in apples and figs. Spoon batter into a greased and floured 9 x 5 inch loaf pan. Sprinkle with chopped pecans; lightly press pecans into batter.
3. Bake for 1 hour or until a wooden pick inserted into center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan to wire rack.
4. Bring butter and brown sugar to a boil in a small saucepan over medium heat, stirring constantly;let boil 1 minute. Remove from heat, and spoon over top of bread
5. Note:   This bread freezes well.

Rum Butter

Remember the rum syrup I made here?  Make it and allow it to cool completely.  Stir about 2 tbsp into a 1/4 cup of whipped unsalted butter.  Delish.

Brown Butter Pumpkin Layer Cake

I love fall.  If I had to pick my favourite season, fall would win hands down.  Crisp mornings, hikes through the bush and markets full of pumpkins, squash and apples.

I love fall baking too.   Spicy flavours and smells fill the kitchen.   We tend to gravitate towards  cinnamon, ginger, nutmeg and cloves, as these seem to be the flavours associated to this time of year.

I don’t know if I told you this but my mom makes the BEST pumpkin pie ever.  It just happens to be my favourite flavour of pie.  But I have to say, and mom I hope you’re not listening, that this cake might just have put your pie in the running.

I can’t believe I just typed that out loud.

I’m not kidding.  This is one of the most moist cakes I have ever eaten.  It has all of the flavours of a pumpkin pie in a dense yet light cake.   With Candied Pecans sprinkled throughout.  And Brown Sugar Cream Cheese on each layer?

Pure pumpkin bliss.

What’s your favourite thing about fall?

*adapted from finecooking.com

* grease and flour two 6 x 3 inch cake pans, set oven temp to 350 degrees

• 3/4 cup unsalted butter
•  2 cups unbleached all-purpose flour
•  1-1/2 tsp. baking soda
•  1-1/2 tsp. ground cinnamon
•  1 tsp. ground ginger
•  3/4 tsp. kosher salt
•  1/4 tsp. ground cloves
• 1/4 tsp. freshly grated nutmeg
• 1 1/2 cups pumpkin puree
• 1-1/2 cups granulated sugar
•  2/3 cup firmly packed light brown sugar
•  2 large eggs, room temperature
•  1/3 cup buttermilk. room temperature

1. Melt the butter in a small saucepan over medium heat. Cook, swirling the pan occasionally (butter will begin to foam a bit) until the butter turns a nutty golden-brown, about 4 minutes.  Let cool while preparing other ingredients.

2.  In a medium bowl, whisk the flour, baking soda, cinnamon, ginger, salt,nutmeg and cloves.  In a large bowl, whisk 1-1/2 cups of the pumpkin purée with the granulated sugar, brown sugar, eggs, and buttermilk until well blended.   Stir in the flour mixture just until combined. Gently whisk in the brown butter until completely incorporated. Divide the batter evenly between the prepared pans.

3.  Bake the cakes until a tester inserted in the center comes out clean, about 35 minutes. Let the cakes cool in the pans for 10 minutes. Turn the cakes out onto racks, remove the pan bottoms or parchment, and cool completely.

Brown Sugar Cream Cheese Icing

• 2 cups dark brown sugar , firmly packed
• 1 cup unsalted butter at room temperature
• 500 grams of cream cheese, cold

1.  Beat butter and brown sugar until smooth.  Add cold cream cheese and beat just until blended.  Cream cheese icing is easier to work with when the cream cheese is added cold.

Candied Pecans

• 2 cups pecan halves
• 1/4 cup heavy whipping cream
• 1 cup dark brown sugar

1.  Mix together the pecans, brown sugar and cream.  Spread over a greased cookie sheet and bake at 350° for 15-20 minutes, stirring once.

Cake Assembly

1.  I usually let cake layers chill in the freezer for at least an hour before cutting.  Then, using a serrated knife, cut both cakes into layers.  You’ll have one extra layer to freeze for later or nibble on whilst you decorate.

2.  Place a layer on your cake plate, then spread a thick layer of cream cheese frosting.  Sprinkle some chopped candied pecans on top of the icing.  Repeat with the next layer.  Add the final layer and frost the entire cake.

3.  Once the whole cake is frosted, chill for a few hours before serving.  Sprinkle and decorate with the remaining pecans.

Enjoy!

Easy Summer Whipped Parfait

Well I sure have missed this place!  Been a while since I posted a recipe, but it’s not for lack of baking!   Things sure are busy in this house and summer is here in full swing.

I love today’s post for many reasons..

 

1.   It takes less than 15 minutes and looks like a million bucks.

2.  I made this this morning  and let it chill for the rest of the day until our company arrived for dinner which meant I had no dessert hassle.  Just placed it on the table and looked like the wife and hostess of the year (as I wiped my brow…).

 

3.  It’s disposable.  I’m still using that package of disposable wine glasses I got a month ago for this post here.  Then I realised that I also used these cups here, both of which are my last two posts!  I am not for filling the landfills with plastic, but I do have a package of glasses to use up.

4.  It tastes ridiculously summery good.

A lady from our local market shared a similar recipe with me.  I added the jello bottom and couldn’t resist the beautiful cherries for garnish.    For the cream cheese whip I used some frozen mixed berries with pomegranate.  I threw in some of my own frozen summer strawberries too.  Its light and delicious!

 

• 1 pkg jello, any berry flavour prepared and poured into the bottom of serving glasses ( I did this the night before)
• 250 gr cream cheese at room temperature
• 3/4 cups granulated sugar
• 2 cups mashed berries
• 1 litre container of frozen whipped topping thawed

1.  Beat sugar and cream cheese until smooth.  Add berries and mix well.  Fold in whipped topping.  Pour over jello that has set.

2.  Refrigerate several hours.  Garnish with more whipped cream, chocolate shavings, berries, etc.

Note:  You can also pour the whipped mixture over a 9×13 graham crust and refrigerate.

Enjoy!

Chocolate Love

I have to tell you right off that I think I may have discovered the best chocolate frosting ever this week-end….

***squeal!!***

Like, if I could marry a frosting this would be the one.

If I could bathe in a frosting this would be the one.

Don`t judge me… this stuff is so darn chocolatey and rich and delicious.  Ruffled on top of a moist dark chocolate cake.   With a fresh and sweet strawberries on top?

You know you want it….

I thought I would give this recipe a whirl because my usual chocolate frosting just isn’t fudgey and chocolatey enough for me sometimes.  This is melted Belgian chocolate and cocoa whipped together with icing sugar and butter.

You had me at melted Belgian chocolate…..

I swirled some on top of my cupcakes and used some to make little tiny trifle cups.  These are just plastic wine cups that I layered with a cupcake, some icing and some diced berries.  Perfect to bring out to the patio after dinner.

Make it.  Then e-mail me right away and tell me that without a doubt this is the best chocolate and cupcake combo you have ever had.  Enjoy!

Dark Chocolate Cupcakes

*adapted from What The Fruitcake?

Makes 24 cupcakes

3/4 cup strong hot coffee

3/4 cup dark cocoa

3/4 cup unsalted butter, room temperature

2 cups brown sugar

3 large eggs, room temperature

2 1/2 cups flour

1 cup buttermilk, room temperature

1 tsp baking soda

1 tsp baking powder

1 tsp kosher salt

1 tsp vanilla extract

2 tbsp mayonnaise, room temperature

Preheat oven to 350°.  Line cupcake pans with 24 cupcake liners

1.  Whisk together coffee and cocoa in a small bowl and set aside.  Sift together flour, baking soda and baking powder in another small bowl and set aside.  Measure out buttermilk and mix with vanilla extract and set aside.

2.  In a large bowl cream together butter, sugar and salt.  Add eggs, one at a time, beating each egg in thoroughly and scraping the side of the bowl before adding the next egg.  Add 1/3 of the flour mixture to the egg mixture and mix until combined.  Add 1/2 of the buttermilk and mix until combined.  Repeat, ending with the last of the flour mixture.  Add the cocoa and coffee mixture and mix until thoroughly combined.  Fold in mayonnaise.

3.  Divide equally into prepared cupcake liners.  Bake for 16-18 mins or until a toothpick inserted comes out clean.  Allow to cool thoroughly on wire racks before frosting.

Dark Chocolate Frosting

1/2 cup plus 1 tablespoon unsweetened Dutch-process cocoa powder

•                                         1/2 cup plus 1 tablespoon boiling water
•                                         2 1/4 cups (4 1/2 sticks) unsalted butter, room temperature
•                                         3/4 cup confectioners’ sugar, sifted
•                                         1/4 teaspoon salt
•                                         1 1/2 pounds best-quality semi sweet chocolate, melted and cooled (I used Callebaut Bittersweet)

 1.   Combine cocoa and the boiling water, stirring until cocoa has dissolved.   Beat butter, confectioners’ sugar, and salt until pale and fluffy. Reduce speed to low. Add melted and cooled chocolate, beating until combined and scraping down sides of bowl as needed. Beat in the cocoa mixture.

This icing can be stored in the fridge for about a week.  Bring to room temperature and beat until smooth again.

Mini Wild Blueberry and Cream Cheese Trifles

May seems to be flying by and I can’t believe I missed my one year blog anniversary!   One year ago on Mother’s Day I started this crazy adventure and somehow wrangled my husband into doing the pictures for me.

I had no idea what blogging would entail.   No really, I had NO idea what I was doing.  Photography?  Food styling? I’m just a girl who loves to bake yummy things and share them with others.  And I still have a lot to learn.

The world is such a small place for bloggers and foodies alike.  I can’t believe the mail I’ve received from people who live in some pretty amazing places.  I love to hear from you!  I love to receive all of your questions and comments.   There are actually more people than just me who think frosting should be added as the 5th food group.

Who knew!

I have learned so much from you too.  I am constantly amazed by the other sites I visit.  Some of you have been a real inspiration to me!  Let’s see where this road takes us, shall we?  I’m excited to see what the next year brings.

*make these in disposable cups for easy clean-up!

*recipe adapted from My Baking Addiction

•  5 slices of ready made pound cake cut into small cubes
• 250 g cream cheese softened
• 1 tsp pure vanilla extract
• 3/4 cup heavy cream
• 1 lemon zested
• 1/4 cup sugar
• wild blueberry sauce – I used about 1 1/2 cups of my homemade Wild Blueberry and Lemon Preserves (here)

1.  Whip cream cheese, vanilla, cream, lemon zest and sugar in a small bowl until soft peaks form.

2.  I layered the cream cheese whip, pound cake and blueberry sauce in disposable plastic wine cups.  Yield 7 dessert cups.

Enjoy!

Hot Milk Cupcakes

I’m almost embarrassed to be telling you what kind of cupcakes I made.  I looked back on my previous posts and realized the last few have all been lemon flavoured.

Must be spring.  Must be related to my hopes for some warm sunny weather and spring blossoms.  I’m ready for it.

It seems to be taking its sweet time.

It really doesn’t matter what the flavour of icing is for these cupcakes, the cake is the real star here.   This is a recipe for old-fashioned Hot Milk Cake.    The texture is similar to a sponge cake, but not quite as dense and much more moist.  Just as it sounds, it’s the addition of a hot milk mixture right at the end of the recipe that makes these  so wonderful.  I added a vanilla bean to the milk as it was heating.  It gives it a little extra sweetness.

Can you see my cake looking on in the distance?  It has a creamy lemon curd filling and just a swirl of lemon buttercream on top.  I had enough batter for 20 cupcakes and a 6 inch cake.

I couldn’t resist the sugar dogwood for decoration.  This cupcake here, is the one I have received the most emails and comments about.  Ever.  It’s just gorgeous.  These are a smaller version of the dogwood that I purchased on-line.   The simple addition of a blossom can take a little cake to a whole new level.

Wouldn’t these be gorgeous in a big beautiful bakery box for mom on Mother’s Day?

*adapted from Taste of Home

• 4 eggs
• 2 cups sugar
• 1 teaspoon vanilla extract
• one vanilla bean split and scraped
• 2-1/4 cups all-purpose flour
• 2-1/4 teaspoons baking powder
• pinch of kosher salt
• 1-1/4 cups whole milk
• 10 tablespoons butter, room temperature, cubed

1.  In a large bowl, beat eggs on high-speed for 5 minutes (don’t skimp on this step!) until thick and lemon-colored. Gradually add sugar, beating until mixture is light and fluffy and increased in volume. Beat in vanilla. Combine flour, salt and baking powder; gradually add to batter just until combined.

2. In a small saucepan, heat milk, vanilla bean, seeds and butter just until butter is melted and mixture begins to bubble slightly at the side of the pan. Remove vanilla bean.  Gradually add milk to batter, a few tablespoons at a time; beat just until combined

3.  Pour into greased and floured 6 inch pan and 20 lined muffin cups.  You can also use a 9 x 13 pan.  Bake at 350 degrees until cake springs back when touched.   For the 6 inch pan approx 30 minutes, cupcakes approx 17 minutes and 9 x 13 pan approx 40 minutes.

4.  Top with icing, berries and cream or dust lightly with powdered sugar.  Enjoy.

Spring Cupcakes and a Symbol of Hope

I always eagerly await the first signs of spring.  Bright and cheerful bursts of tulips and daffodils are a welcome sight after a cold, bland winter.   They invigorate us and announce to us that spring has sprung!

Thank you for arriving spring I am so ready for you!  I’m ready for open windows, bed sheets on the clothesline, sitting in the sun and drinks on the patio!

I thought these cupcakes would be the perfect fit for our Easter table.  Beautiful sunny yellows amid pops of white, blue and pink colours.

It’s doesn’t hurt when your pops of colour are candy coated and full of milk chocolate either.  Another wonderful sign of spring. Easter chocolate.

Remember here when I made lime cupcakes with Tequila frosting?  These are identical, just substitute the lime for lemon.  Omit the step of brushing on the Tequila.   Swirl on a generous amount of Lemon Swiss Meringue Buttercream (below).  These  are keeper lemon cupcakes.  Really moist with a good hit of lemon followed by, you guessed it, the creamiest lemony Swiss Meringue icing.

Did you know April is also Daffodil Month for the Canadian and American Cancer Society? Daffodils are a symbol of hope for those living with cancer.  Unfortunately everyone has a cancer story.  All of the monies raised from the Daffodil Campaign go to life saving cancer research.

I hope this spring leaves you feeling rejuvenated.  I hope spring has sprung where you live!  Happy Easter everyone.

Lemon Swiss Meringue Buttercream

• 5 egg whites
• 1 cup + 2 tbsp sugar
• 1 3/4 cups of unsalted butter at room temperature
• 1 tsp pure vanilla
• pinch of salt
• 1/2 cup lemon curd or lemon pie filling (or more to taste)

1. Fill a saucepan (large enough to fit your mixing bowl just a few inches) with two inches of water. Bring the water to a boil, then reduce heat to med-low so water continues to simmer.

2. In your stand mixer bowl, hand whisk the egg whites and the sugar just until combined. Place over simmering pot and whisk for approx 4 mins until the egg whites are hot (about 150 degrees). The sugar should be dissolved by this time as well. Place bowl on stand mixer and attach the whisk attachment. Whisk on medium speed until whites have increased in volume, are thick and glossy and the outside of the bowl is just slightly warm to the touch (this can take up to 10 minutes!).

3. Remove whisk attachment and replace with paddle attachment. Beat on low-speed until mixture is completely cooled. Increase speed to medium and add butter pieces one at a time. Scrape the bowl and continue to beat until buttercream is glossy, smooth and thick. It may separate at first, but continue beating and it will emulsify. Add vanilla flavouring, a pinch of salt and lemon curd and beat until combined. Use immediately.