Key Lime Pie Mega Cake

With Lime Infused Vanilla Cake, Lime Buttercream, and Mini Tarts!

To me, Key Lime Pie will always be the ultimate summer treat. It's cool, it's refreshing, it's tart, it's sweet. It's perfect. I find that especially in the hot weather, I lean more toward fresh, tart desserts than rich and heavy sweets. Im taking this summer favourite to the next level with my Key Lime Pie Mega Cake. Im tripling my classic Key Lime Pie recipe, and sandwiching two whole pies between layers of key lime infused vanilla cake. I'm holding it all together with a tangy, sweet key lime buttercream, and topping it with clusters of mini tarts and brled meringue. This summer treat is going to make jaws drop all year round!

Share this recipe

4 lb portion of Yo's Ultimate Vanilla Cake
3 x Yo's Key Lime Pie
Yo's Lime Curd - (substituting lemon juice and zest for lime)
Italian Meringue Buttercream
Lime Simple Syrup - (substituting lemon juice and zest for lime)
Meringue
Wilton Kelly Green Icing Color

Item Name:	Availability:
3 x 8" Round Cake Pans, lined with parchment paper
2 x 8" Round Cheesecake Pans, with removable bottom
6 x 3" Fluted Tart Pans, with removable bottom
Mixing Bowls
Rubber Spatula
Ruler
Serrated Knife
Piping Bag
#825 Star Piping Tip
#20 Star Piping Tip
Brulee torch
Small Offset Spatula	Add to Cart -
Simple Syrup Squeeze Bottle	Add to Cart -

Prepare Key Lime Pie

Prepare the Key Lime Pie and Tarts one day ahead of time. Press the crumbs into the sides of the cheesecake pans half way up, and fill the bottom. Use a cake pan to press the crumbs in firmly.

Bake Cookie Crusts

Bake the chocolate cookie crusts for 15 minutes at 350. Once cooled, pour in the prepared filling. Bake the six tarts for 10 minutes, and the two pies for 25 minutes. Let cool, then chill for at least 3 hours.

Prepare Vanilla Cakes

Prepare the 4lb portion of Yos Ultimate Vanilla Cake batter and pour evenly between the prepared pans. Bake for 40 minutes at 350 degrees, or until a cake tester comes out completely clean. Let cool completely in their pans.

Prepare Buttercream

Prepare the Italian Meringue Buttercream and the Lime Curd. Gently fold the lime curd into the buttercream. Use about half the batch of lime curd. Separate a smaller portion of buttercream and mix in some Wilton Kelly Green. Fold the now green buttercream back into the larger portion in small batches.

Prepare Simple Syrup

Prepare the lime simple syrup with lime juice.

Level Cakes

Remove the vanilla cakes from their pans, and level them with a ruler and serrated knife. Cut the caramelization off the top and bottom. Soak with lime simple syrup.

Assemble Mega Cake

Start by placing one of the vanilla cakes onto a cake plate and spreading a layer of lime buttercream on top. Then place the first key lime pie onto the vanilla cake. Add a touch more lime buttercream to the top.

Repeat Process

Repeat this process so that the final cake is Cake, Pie. Cake, Pie, Cake. Add a final layer of lime buttercream to the top of the Mega Cake.

Prepare Meringue

Make the meringue with 5 of the egg whites left over from your lime curd.

Add Mini Tarts

Pile the mini tarts on top of the Key Lime Mega Cake. Pipe the meringue onto the mini tarts using a #825 and #20 star piping tip.

Brulee Meringue

Toast the meringue using a brle torch, until golden brown.

Add Cookie Crumbs

As a final touch, scatter some chocolate cookie crust crumbs on top of the cake.