Well, it's a Bon Appetit magazine recipe...they're usually well written and easy to follow, which results in delectable amazing-ness! Here's the run-down of cake assembly:
You start by laying down one of the meringue layers. I 'glued' it on to the cake keeper with some frosting. I guess it was necessary, but it make cutting neat slices challenging.
Meringue, frosting, cake, syrup, frosting, meringue, frosting...
I used a decorative tip to cover up the messy frosting edges; I'd like to try making this cake again, just to go for a neater, more consistent look.
And finally, the end result. Despite my qualms over the frosting, it turned out! And since this cake was meant to be a 'thank you' cake, I'm glad it did.
The original recipe calls for fresh mint leaves as garnish, but the ones at S*store were limp and nasty-looking, so I skipped them. As for the raspberries, they were organic (I'm not sure how that's possible in December, but if the label says it, it's true, right?) from the same S*store.
If you'd like to read the actual recipe, check my previous post for the link!