“We’re all a little weird.

And life is a little weird.

And when we find someone whose weirdness is compatible with ours,

we join up with them and fall into mutually satisfying weirdness

-and call it love

-true love.”

                                                            Robert Fulghum

I did it. I managed not only to bake, but also decorate a somewhat delicious and whimsical cake for the wedding ceremony my neighbors had last weekend, without any doomsday disasters taking place. A huge thanks to all the people who gave me loads of encouragement during the process, and to Brenna and B.O.B Bob who put up with me, especially on the gum paste flower making evening. Making all those tiny lil’ daisies took a toll on my attitude, and you guys were both so supportive in your own way. {B.O.B. Bob helped by wisely staying out of my way, and spending the evening in the garage, while Brenna chose to be a good kitty for once in her life, giving Mommy the opportunity to do her thing without any crazy interruptions.}

When it comes to this Raspberry Lemon Cake I’m totally guessing on the delicious description, cause y’all know how I feel about cake. I did sample some of each flavor of the Italian buttercream just to make sure it wouldn’t force anyone to gag, but I didn’t partake in a slice of the end product. The buttercream was surprisingly edible; being less sweet than the traditional version, however it was still a bit too sugary for me. It’s consistency forced me to change my cake design, due to it’s softness, however things all worked out in the end. The cake didn’t melt, I didn’t stumble and send it flying into the air, Brenna didn’t find a way to demolish my masterpiece, and it was completely devoured just minutes after the cake cutting.

So what’s up next? I really want to attempt gum paste hibiscus flowers. Maybe I’ll have to make some for an upcoming summer event. Any suggestions on when and where that event will take place?

Note: My cake had a smidgeon of chocolate extract in its batter, due to grabbing the wrong bottle of extract. I noticed in time to prevent any major catastrophe, and I don’t believe there was enough to be tasted in the finished cake. This was also one of the simplest cakes I’ve ever made from scratch, which did not come out bland or dry in texture. I hope you’ll at least give the cake a try, if not the buttercream.

Raspberry Lemon Cake:

Ingredients:

• 1 Cup Whole Milk, Room Temperature
• 6 Large Egg Whites, Room Temperature
• 1 Teaspoon Pure Vanilla Extract
• 1 Teaspoon Pure Lemon Extract
• Zest of 1 Lemon
• 2 1/4 Cups Cake Flour
• 1 3/4 Cups Superfine Sugar
• 4 Teaspoons Baking Powder
• 1 Teaspoon Kosher Salt
• 12 Tablespoons Unsalted Butter, Room Temperature

Directions:

1. Preheat oven to 350 degrees.
2. Spray two 8-inch round cake pans with non-stick cooking spray; line the bottom with parchment paper rounds. Spray the paper rounds and dust lightly with a bit of cake flour.
3. In a small bowl, whisk together the milk, egg whites, extracts, and lemon zest; set aside.
4. Mix the cake flour, superfine sugar, baking powder, and salt in the bowl of an electric mixer at slow speed.
5. Add the butter; continue beating at low speed until the mixture is crumbly.
6. Add all but 1/2 cup of the milk mixture and beat for 1 1/2 minutes.
7. Add the remaining 1/2 cup milk mixture and beat for 30 seconds.
8. Stop the mixer, scrape down the sides of the bowl, and then beat for 15 seconds longer.
9. Divide the batter evenly between the two prepared cake pans.
10. Bake the cakes for 25 to 30 minutes, or until the cakes begin to pull away from the sides of the pans and spring back when lightly touched in the center.
11. Remove the cakes from the oven, and allow to cool for 5 minutes, before inverting them onto a rack to cool completely.

Suggestions:

• Try to utilize pure extracts whenever possible.
• Watch the cakes carefully after 20 minutes, to ensure that they do not become overdone.

RECIPE ADAPTED FROM: Raspberry Lemon Cake from King Arthur Flour

Italian Buttercream:

Ingredients:

• 2 1/2 Cups Granulated Sugar
• 10 Large Egg Whites
• 1/4 Teaspoon Cream of Tartar
• 2 Pounds Unsalted Butter

Directions:

1. In a medium saucepan over medium heat, bring sugar and 1 1/3 cups water to a boil, until the syrup reaches 238 degrees on a candy thermometer; set aside.
2. Whisk the egg whites on low speed until foamy, and then add the cream of tartar; continue beating on medium-high speed until stiff peaks form.
3. With the mixer running, add syrup to whites in a slow stream, beating on high speed until the mixture is no longer steaming, which should take around 3 minutes.
4. Add the butter one teaspoon at a time and beat until spreadable. This should take anywhere from 3 to 7 minutes.

Suggestions:

• Be cautious not to over-mix the meringue mixture. You want stiff peaks that are not too dry.
• If the icing curdles, continue to mix it until it becomes smooth again.

RECIPE ADAPTED FROM: Italian Meringue Buttercream from Martha Stewart

Cake Assembly:

Ingredients:

• 1 Tablespoon Raspberry Extract
• Fresh Raspberries
• 1 Teaspoon Pure Lemon Extract
• 1 Tablespoon Pure Vanilla Extract

Directions:

1. Place 1/3 of the buttercream into a medium mixing bowl, and mix in 1 tablespoon of raspberry extract.
2. Cut the two cake layers in half to form four cake layers.
3. Place one layer on a cake plate or stand, and top with 1/3 of the raspberry flavored buttercream.
4. Tear the fresh raspberries into small pieces, and place them sporadically on top of the buttercream.
5. Repeat steps 3 and 4 two more times, and then top with remaining cake layer.
6. Place about a cup and a half to two cups of buttercream in a small bowl and add lemon extract.
7. Coat the entire cake with a very thin layer of the lemon infused buttercream.
8. Place the cake in the refrigerator for an hour.
9. Add the vanilla extract to the remaining buttercream, and use it to frost the cake.

Suggestions:

• This recipe will make more than enough buttercream to fill, frost, and decorate an 8-inch four-layer cake. Use any extra buttercream as a filling for pastries, cupcakes, or cookies.
• There will be a lot of egg yolks leftover after you make this cake. Use them to make Crème Brûlée, Aïoli, or Zabaglione.

Print

Yum

Raspberry Lemon Cake with Italian Buttercream

Ingredients:

Raspberry Lemon Cake:
• 1 Cup Whole Milk, Room Temperature
• 6 Large Egg Whites, Room Temperature
• 1 Teaspoon Pure Vanilla Extract
• 1 Teaspoon Pure Lemon Extract
• Zest of 1 Lemon
• 2 1/4 Cups Cake Flour
• 1 3/4 Cups Superfine Sugar
• 4 Teaspoons Baking Powder
• 1 Teaspoon Kosher Salt
• 12 Tablespoons Unsalted Butter, Room Temperature
Italian Buttercream:
• 2 1/2 Cups Granulated Sugar
• 10 Large Egg Whites
• 1/4 Teaspoon Cream of Tartar
• 2 Pounds Unsalted Butter
Cake Assembly:
• 1 Tablespoon Raspberry Extract
• Fresh Raspberries
• 1 Teaspoon Pure Lemon Extract
• 1 Tablespoon Pure Vanilla Extract

Directions:

Raspberry Lemon Cake:
1. Preheat oven to 350 degrees.
2. Spray two 8-inch round cake pans with non-stick cooking spray; line the bottom with parchment paper rounds. Spray the paper rounds and dust lightly with a bit of cake flour.
3. In a small bowl, whisk together the milk, egg whites, extracts, and lemon zest; set aside.
4. Mix the cake flour, superfine sugar, baking powder, and salt in the bowl of an electric mixer at slow speed.
5. Add the butter; continue beating at low speed until the mixture is crumbly.
6. Add all but 1/2 cup of the milk mixture and beat for 1 1/2 minutes.
7. Add the remaining 1/2 cup milk mixture and beat for 30 seconds.
8. Stop the mixer, scrape down the sides of the bowl, and then beat for 15 seconds longer.
9. Divide the batter evenly between the two prepared cake pans.
10. Bake the cakes for 25 to 30 minutes, or until the cakes begin to pull away from the sides of the pans and spring back when lightly touched in the center.
11. Remove the cakes from the oven, and allow to cool for 5 minutes, before inverting them onto a rack to cool completely.
Italian Buttercream:
12. In a medium saucepan over medium heat, bring sugar and 1 1/3 cups water to a boil, until the syrup reaches 238 degrees on a candy thermometer; set aside.
13. Whisk the egg whites on low speed until foamy, and then add the cream of tartar; continue beating on medium-high speed until stiff peaks form.
14. With the mixer running, add syrup to whites in a slow stream, beating on high speed until the mixture is no longer steaming, which should take around 3 minutes.
15. Add the butter one teaspoon at a time and beat until spreadable. This should take anywhere from 3 to 7 minutes.
Cake Assembly:
16. Place 1/3 of the buttercream into a medium mixing bowl, and mix in 1 tablespoon of raspberry extract.
17. Cut the two cake layers in half to form four cake layers.
18. Place one layer on a cake plate or stand, and top with 1/3 of the raspberry flavored buttercream.
19. Tear the fresh raspberries into small pieces, and place them sporadically on top of the buttercream.
20. Repeat steps 3 and 4 two more times, and then top with remaining cake layer.
21. Place about a cup and a half to two cups of buttercream in a small bowl and add lemon extract.
22. Coat the entire cake with a very thin layer of the lemon infused buttercream.
23. Place the cake in the refrigerator for an hour.
24. Add the vanilla extract to the remaining buttercream, and use it to frost the cake.

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ORIGINALLY POSTED 06/12/2014