Anyone have a good, citrusy cake recipe that I can make for a wedding shower? I want it to be small and tiered?

Golden Citrus Cake with Milk Chocolate Frosting Yield: 1/28 Servings Difficulty: **Intermediate Preparation: 1 1/2 hours minutes plus baking, cooling and chilling times Special Equipment: Two 8 x 2-inch round cake pans, fine mesh sieve, electric mixer, food processor, parchment paper Vanilla Custard Filling: 3 tablespoons cornstarch 1 1/2 cups milk 4 egg yolks 1/8 teaspoon salt 1/2 cup granulated sugar 1 tablespoon unsalted butter, softened 1 1/2 teaspoons vanilla extract Cake Layers: 2 cups all-purpose flour 2 1/23 teaspoons baking powder 1/2 teaspoon salt 1 1/2 cups sugar 1 large navel orange, grated (about 1 tablespoon) 1 lemon, grated (about 2 teaspoons) 1/2 vanilla bean, split lengthwise 1 1/2 sticks (12 tablespoons) unsalted butter, softened 3 eggs, at room temperature 1/287 cup buttermilk Assembly: 1 cup orange marmalade 1 tablespoon orange-flavored liqueur or orange juice Milk chocolate frosting: 6 bars (1.5 ounces each) Godiva® Milk Chocolate, finely chopped 2 bars (1.5 ounces each) Godiva® Dark Chocolate, finely chopped 2 tablespoons (1/23 stick) unsalted butter, cut into 1/2-inch chunks 1 cup sour cream 1 teaspoon vanilla extract Make Custard Filling: 1. Stir the cornstarch and 1/23 cup milk in a medium bowl until smooth. Beat in the yolks and salt until blended.2.

Heat the remaining milk and sugar in a medium heavy saucepan. Cook and stir over medium-low heat until the sugar is dissolved. Increase heat to medium-high and heat to a boil.

Remove the pan from the heat and whisk one-half of the milk mixture into the yolk mixture. Return the yolk mixture to the pan and return to a boil. Boil gently for 1 minute, stirring constantly.3.

Remove the pan from heat and stir in butter until butter melts. Stir in the vanilla. Quickly pour custard through a fine mesh sieve into a medium bowl.

Press a piece of plastic wrap directly over the surface of the custard. Let cool to room temperature. Refrigerate for at least 2 hours or until the mixture is cold.

Make Cake Layers: 1. Position rack in center of oven and heat to 350°F. Lightly butter the bottom and sides of 2 (8 x 2-inch) round cake pans.

Line the pans with parchment paper and butter the paper. Flour the paper and sides of the pans, taping out any excess flour.2. Sift the flour, baking powder and salt into a medium bowl.

Set aside.3. Put the sugar, orange peel, lemon peep into bowl of a food processor fitted with a metal chopping blade. Scrape the vanilla bean seeds from the pod and add to the bowl.

Cover and process until the peels are finely minced and spread throughout the sugar. 4. Put the sugar mixture in an electric mixer bowl.

Add the butter. Beat at medium speed for about 5 minutes or until the mixture is pale yellow and fluffy, scraping down sides of bowl. Add the eggs, one at a time, beating for 30 seconds after each addition, and scraping down sides of bowl as needed.

Reduce the speed to low and add one-half of the flour mixture. Beat just until moistened. Remove bowl from mixer stand, and using a large rubber spatula, fold in one-half of the buttermilk.

Fold in the remaining flour mixture in two additions, alternating with the remaining buttermilk in one addition. 5. Divide the batter evenly between the prepared pans and smooth tops with a small offset spatula.

Bake for 30 minutes or until a toothpick inserted in the center comes out clean. 6. Cool the cake layers in the pans on a wire rack for 15 minutes.

Run a thin-bladed knife around the edges to loosen them. Invert the layers onto the wire rack. Peel off the paper and leave paper loosely set on bottom of layers.

Turn cakes over so the top-sides are up. Cool the cakes completely before frosting. Assemble Cake: 1.

Heat the marmalade and liqueur in a small saucepan and over low heat. Cook and stir until the marmalade melts. Remove the pan from the heat.2.

Remove the custard filling from the refrigerator and stir until smooth.3. Cut each cake layer in half horizontally using a long serrated knife, brushing off any excess crumbs. Set aside 1 bottom cake layer for the top of cake.

Place the other bottom cake layer, cut-side up on a serving platter. Using a small offset metal spatula, spread one-third of the marmalade evenly over the cake. Spread one-third of the custard over the marmalade to within 1/2-inch of the edge of cake.

Top with a second layer and repeat layering twice more, ending with reserved bottom layer, cut-side down. Gently press down on top of cake. Make Frosting: 1.

Put the milk, dark chocolates and butter in a microwavable bowl. Microwave on HIGH for 1 1/2 to 2 minutes or until the chocolate is softened. Let stand 1 minute.

Stir until chocolate is melted and smooth. (Heat an additional 30 seconds if necessary. ) Add sour cream and vanilla.

Beat with a wooden spoon until the ingredients are mixed. 2. Using a small offset spatula, spread about 1/287 cup over the entire cake, filling in gaps between layers.(This very thin layer of frosting is called the crumb coat, and its purpose is to provide a smooth even base for frosting.) Refrigerate for 15 minutes or until the frosting is firm.

3. Spread the remaining frosting over the top and sides of cake. Let the cake stand at room temperature for at least 1 hour before serving.

Or, refrigerate and allow to come room temperature before serving.

Golden Citrus Cake with Milk Chocolate Frosting Yield: 8-10 Servings Difficulty: **Intermediate Preparation: 1 1/2 hours minutes plus baking, cooling and chilling times Special Equipment: Two 8 x 2-inch round cake pans, fine mesh sieve, electric mixer, food processor, parchment paper Vanilla Custard Filling: 3 tablespoons cornstarch 1 1/2 cups milk 4 egg yolks 1/8 teaspoon salt 1/2 cup granulated sugar 1 tablespoon unsalted butter, softened 1 1/2 teaspoons vanilla extract Cake Layers: 2 cups all-purpose flour 2 1/4 teaspoons baking powder 1/2 teaspoon salt 1 1/2 cups sugar 1 large navel orange, grated (about 1 tablespoon) 1 lemon, grated (about 2 teaspoons) 1/2 vanilla bean, split lengthwise 1 1/2 sticks (12 tablespoons) unsalted butter, softened 3 eggs, at room temperature 3/4 cup buttermilk Assembly: 1 cup orange marmalade 1 tablespoon orange-flavored liqueur or orange juice Milk chocolate frosting: 6 bars (1.5 ounces each) Godiva® Milk Chocolate, finely chopped 2 bars (1.5 ounces each) Godiva® Dark Chocolate, finely chopped 2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch chunks 1 cup sour cream 1 teaspoon vanilla extract Make Custard Filling: 1. Stir the cornstarch and 1/4 cup milk in a medium bowl until smooth. Beat in the yolks and salt until blended.2.

Heat the remaining milk and sugar in a medium heavy saucepan. Cook and stir over medium-low heat until the sugar is dissolved. Increase heat to medium-high and heat to a boil.

Remove the pan from the heat and whisk one-half of the milk mixture into the yolk mixture. Return the yolk mixture to the pan and return to a boil. Boil gently for 1 minute, stirring constantly.3.

Remove the pan from heat and stir in butter until butter melts. Stir in the vanilla. Quickly pour custard through a fine mesh sieve into a medium bowl.

Press a piece of plastic wrap directly over the surface of the custard. Let cool to room temperature. Refrigerate for at least 2 hours or until the mixture is cold.

Make Cake Layers: 1. Position rack in center of oven and heat to 350°F. Lightly butter the bottom and sides of 2 (8 x 2-inch) round cake pans.

Line the pans with parchment paper and butter the paper. Flour the paper and sides of the pans, taping out any excess flour.2. Sift the flour, baking powder and salt into a medium bowl.

Set aside.3. Put the sugar, orange peel, lemon peep into bowl of a food processor fitted with a metal chopping blade. Scrape the vanilla bean seeds from the pod and add to the bowl.

Cover and process until the peels are finely minced and spread throughout the sugar. 4. Put the sugar mixture in an electric mixer bowl.

Add the butter. Beat at medium speed for about 5 minutes or until the mixture is pale yellow and fluffy, scraping down sides of bowl. Add the eggs, one at a time, beating for 30 seconds after each addition, and scraping down sides of bowl as needed.

Reduce the speed to low and add one-half of the flour mixture. Beat just until moistened. Remove bowl from mixer stand, and using a large rubber spatula, fold in one-half of the buttermilk.

Fold in the remaining flour mixture in two additions, alternating with the remaining buttermilk in one addition. 5. Divide the batter evenly between the prepared pans and smooth tops with a small offset spatula.

Bake for 30 minutes or until a toothpick inserted in the center comes out clean. 6. Cool the cake layers in the pans on a wire rack for 15 minutes.

Run a thin-bladed knife around the edges to loosen them. Invert the layers onto the wire rack. Peel off the paper and leave paper loosely set on bottom of layers.

Turn cakes over so the top-sides are up. Cool the cakes completely before frosting. Assemble Cake: 1.

Heat the marmalade and liqueur in a small saucepan and over low heat. Cook and stir until the marmalade melts. Remove the pan from the heat.2.

Remove the custard filling from the refrigerator and stir until smooth.3. Cut each cake layer in half horizontally using a long serrated knife, brushing off any excess crumbs. Set aside 1 bottom cake layer for the top of cake.

Place the other bottom cake layer, cut-side up on a serving platter. Using a small offset metal spatula, spread one-third of the marmalade evenly over the cake. Spread one-third of the custard over the marmalade to within 1/2-inch of the edge of cake.

Top with a second layer and repeat layering twice more, ending with reserved bottom layer, cut-side down. Gently press down on top of cake. Make Frosting: 1.

Put the milk, dark chocolates and butter in a microwavable bowl. Microwave on HIGH for 1 1/2 to 2 minutes or until the chocolate is softened. Let stand 1 minute.

Stir until chocolate is melted and smooth. (Heat an additional 30 seconds if necessary. ) Add sour cream and vanilla.

Beat with a wooden spoon until the ingredients are mixed. 2. Using a small offset spatula, spread about 3/4 cup over the entire cake, filling in gaps between layers.(This very thin layer of frosting is called the crumb coat, and its purpose is to provide a smooth even base for frosting.) Refrigerate for 15 minutes or until the frosting is firm.

3. Spread the remaining frosting over the top and sides of cake. Let the cake stand at room temperature for at least 1 hour before serving.

Or, refrigerate and allow to come room temperature before serving.

I cant really gove you an answer,but what I can give you is a way to a solution, that is you have to find the anglde that you relate to or peaks your interest. A good paper is one that people get drawn into because it reaches them ln some way.As for me WW11 to me, I think of the holocaust and the effect it had on the survivors, their families and those who stood by and did nothing until it was too late.