Let them eat cake

Here is a cake I made for my friend's mother:

White cake with lemon curd filling and cream cheese frosting.  I had intended to make a lavender frosting, but that idea went south when the meringue-buttercream curdled.  I very nearly cried!  It's hard to invest a pound of butter into a failed experiment.  But my next experiment is going to be even greater: Lemon-lavender bars!!! Are you ready for that jelly?

Until then, I will tide you over with the cream cheese frosting recipe, courtesy of Baker's Illustrated (the best baking book EVER) and tweaked a tad by yours truly.  This frosting was the perfect tart/sweet ratio and stood up well after piping. 
8oz cream cheese, softened
5T butter, softened
1 T light sour cream
1/2 t vanilla (or orange, almond, whatever goes best with what you're making)
1 3/4 c powdered sugar

Whip the first four ingredients in a standing mixer (the cream cheese and butter MUST be soft-- if not you will get lumpy frosting indicative of complete failure), scraping down the bowl.  Add the sugar and beat til smooth.  Lick fingers and dance around kitchen in ecstasy.