A Virgo birthday cake featuring a gluten-free lemon olive oil sponge, soaked in lemon cake syrup, paired with a red pear and fennel compote, and finished with fennel and burnt honey Italian meringue buttercream.
1: Prepare the gluten-free lemon olive oil sponge.
2: Soak the sponge with lemon cake syrup.
3: Make the red pear and fennel compote.
4: Prepare the fennel and burnt honey Italian meringue buttercream.
5: Assemble the cake by layering the sponge, compote, and buttercream.
