Lychees bring back fond memories of childhood when I used to eat them in abundance. My mother would peel them and put them in a big bowl in the fridge. They were so good, all chilly and juicy, on a hot afternoon. And I would, without a doubt, be incredibly messy after, with lychee juice all down my arms and the front of my shirt. So this summer on the little island, I made a little lychee cake with lychee buttercream for a friend’s birthday. It turned out pretty dense but still alright with little lychee chunks in the cake. The buttercream was a little too sweet and too much on top, but it did make the cake look somewhat pretty – I really need to find a way to make a semi-sweet buttercream.