I baked this cake for Chris and Stephanie's wedding.
Recipe: layers of spelt genoise (sponge cake) soaked in lemon syrup alternately layered with fresh made Vermont blueberry jam and lemon curd. The icing is Buttercream made with Vermont Butter and Cheese Company butter (over 8 lbs of it!)
I was very flattered to see people returning to the empty cake platter to scrape up the crumbs.