I used my tried and true WASC (recipe link at the right), but made a couple of adjustments. I used a Duncan Hines Lemon Cake mix and instead of adding vanilla or almond flavoring, I juiced one lemon, added a little Creme Bouquet flavoring and grated the rind of the lemon into the batter. Instead of 8 egg whites, I used 5 whole eggs instead. The result was perfect!
For the filling I layered cream cheese frosting and lemon curd.
I frosted the cake with Sharon's buttercream recipe, which looks a bit cream colored instead of white because I used a little bit of butter flavored crisco. I actually like the look, especially with the lemons. I used a diamond impressed mat that I purchased from Sugared Productions, and followed Sharon's instructions on how to use it. I was pleased with the results of my first try!
Because I iced the cake Saturday, I didn't want the lemons to sit on the cake so I waited until morning to put them on. Cake isn't normally what I would serve as a breakfast treat, but it was a special birthday for a special friend!
Larger Cake, this one went home with the family:
Small Cake, we ate this one right away in class!
Both Cakes, you can see the side a bit better with the diamond impression pattern:
Belated Valentine Cake Photos...
I made a simple White Almond Sour Cream cake using the Valentine's Cake Mix for my family a few days after Valentines. I baked them using a set of heart pans that were from my Grandmother. The cakes baked amazing well in her pans even without any baking strips and I didn't even have to trim the top of my heart cakes.
I filled and covered the cake with milk chocolate Ganache. The roses are Red Satin Ice Fondant and Royal Icing Leaves. I wasn't too worried about the cake being smooth and just left it casual looking.
Family Valentine Cake:
Close up Of Fondant Roses:
1 comment:
Your cakes look fabulous! I want some of that lemon cake. I cannot find your email so please email me when you get time. Sharon Z. ( Sugarshack)
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