For months I have been having visions of a cake with a rainbow of fillings. So, I invented my first cake recipe. Or, more accurately, I made this cake (except in four 8" layers instead of three 9" layers), recipe from Smitten Kitchen. I then filled it with Fine Cooking lemon curd, orange curd using the lemon curd recipe (and then adding lemon juice), and raspberry filling I had cunningly frozen after having leftovers from this cake. After that, I covered it all with chocolate ganache I first made when baking this wedding cake, and decorated it with candied lemon peel.