This is the "Perfect Party Cake" from Nick Malgieri and Dorie Greenspan, published in Baking: From My Home to Yours. This is a tender, lemony white cake with four layers filled with raspberry preserves and lemon buttercream frosting.
I'm not normally a buttercream fan, but the tang of the lemon juice in this icing really lightens it up. I added some raspberry preserves to make the pink tinted icing.
The cake is tender, with an even crumb and delicate flavor. I'll be making some adjustments to the recipe for my party later this week; the frosting was a little thin and was a bit hard to spread. I'm already planning several variations on this recipe: coconut cake, spice cake, almond cake. The perfect cake, indeed.
I think it looks awesome! Those little pink flowers on top are classic.
ReplyDeleteThanks, Damaris!
ReplyDeleteThose little pink swirls are the extent of my cake decorating prowess. Someday I think it would be fun to take a cake decorating class, but I currently practice by attacking each cake I make with a different technique.
I think homemade is beautiful. I love the way the icing looks:) What a perfect cake. Inspiring. So many layers. The crumb looks amazing too.
ReplyDeleteThere is definitely something fun about a four-layer cake. The funny thing is, since it was a six inch diameter cake, it looked more "cute" than impressive.
ReplyDeleteI used to make this cake all the time as my go-to special occasion cake! It's so beautiful and looks so pretty....love what you did with the icing.
ReplyDeleteThanks, kickpleat!
ReplyDeleteI made a little bit more frosting for the second go-round, and I found the icing process to be a bit easier - I think if I made cakes once a week I'd be a decent cake decorator.