A Summery Cake for the Cold Weather Blues
The final product! I baked this cake for my boss’s birthday, and I’m so proud of how it came together in the end. It really took the stress off having most of the components ready to use.
Last week when I made Magnolia’s Vanilla Cupcakes I doubled the recipe and made two 9-inch cake layers. Just take two 9-inch cake pans and grease and flour them. Then cut out two rounds of parchment paper that fit into the bottom of the pans. Pour the batter equally into both pans and bake at 350 degrees for 35-40 minutes. Once the cakes were completely cool I removed them from the pans and put each layer in a ziplock freezer back and tried to make it as air-tight as I could. I stuck them in the freezer until assembly day. I allowed about an hour for the cake to defrost before using.
Once my cake layers were defrosted, I brushed each one with some Vanilla Simple Syrup. Just mix 1/2 Cup Water and 1/2 Cup Sugar into a saucepan and let it come to a simmer, while stirring. Add in about a teaspoon of vanilla extract, and let cool. I then spread my Lemon Curd Filling onto the first cake layer, and capped it off with the top layer. For a nice, even looking cake, take a serrated bread knife and carefully slice the rounded top of the second layer so its flatter. Then flip it over and place that side on top of the first layer/filling. Now you’re cake will sit more balanced and have a nice smooth, flat top to frost!
Now onto the frosting. I wanted to keep the flavors of this cake light, to go with the lemon filling. I’ve never done a whipped cream topping before and assumed it wouldn’t be stable at room temperature, but I found this recipe that uses cream cheese to help it keep its shape and texture. It also adds a nice tangy taste to the subtly sweet topping.
- 1 8oz pack Reduced-Fat Cream Cheese
- 1/2 Cup Granulated Sugar
- 1 tsp Vanilla Extract
- 1/2 tsp Almond Extract
- 2 Cups Heavy Cream
Combine the cream cheese, sugar, vanilla and almond extracts in a large mixing bowl and beat until smooth. While still beating the mixture, slowly add in the heavy cream and beat on high speed until it forms stiff peaks. Spread onto your cake and top with fresh blueberries!
Man, I can’t wait to taste this cake. That’s the frustrating part about cakes and pies, unlike cupcakes and cookies etc, you can’t taste your product before sharing! Although I did eat a bowl of blueberries with some extra lemon curd and whipped frosting last night, and it made a perfect dessert.