The Vegan Cupcakes that I made recently left me with lots of leftover {and delicious} Tofu Cream Cheese Frosting, Toasted Coconut, and Vegan Meyer Lemon Curd. So, I made an impromptu Cream Sponge Cake from The Fannie Farmer Cookbook, sliced into two layers, filled with lemon curd, and covered with frosting and coconut flakes. The Sponge Cake was NOT Vegan. Neither was the Stonewall Kitchen Lemon Curd I piped around the cake as decoration.
Action shot!
A nice delta slice.
Whipped that up in no time. Still leftover frosting, though. Hmmm....
