I've been making a lot of cake. There is buttercream in my dreams. After three little chocolate cakes in a row, it all started to tasted like Ho-Hos to me. I started to yearn for something white and fluffy, something with jam and creaminess. In a fit of perversity, I thought up the cake below--honey buttercream, rhubarb curd, crabapple jam, and buttery cake.
All the recipes are based on Rose Levy Beranbaum's, though many are a bit adapted. The honey buttercream, from The Cake Bible, was good but I found it overwhelmingly buttery, and not strong enough on the honey, even after I beat in about a quarter of a cup of extra honey.
Oh, by the way, this week's heavenly cake was the Swedish Pear and Almond Cream bundt, which I made a while ago.