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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 12 |
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A fabulous, professional looking and tasting cake. Perfect for weddings, yes, but any special occasion. Ingredients:
3 cups all-purpose flour |
1⁄4 tsp. salt |
1 tsp. baking soda |
1 tbs. baking powder |
1 cup unsalted butter |
2 cups of sugar |
4 eggs |
1 1⁄4 cup buttermilk |
1 tsp. fresh lemon juice |
1 1⁄2 tsp. pure lemon extract |
1⁄4 tsp. lemon zest |
5 oz. butter |
1 cup confectionary sugar |
1 tsp. vanilla extract |
salt |
milk (or cream) |
1 tbsp. passion fruit puree |
food coloring of choice |
Directions:
1. Sift 3 cups of all-purpose flour
2. Add 1⁄4 tsp. salt, 1 tsp. baking soda, and 1 tbsp. baking powder.
3. Place 1 Cup unsalted butter in mixer and start mixing
4. Add 2 Cups of sugar. Allow to mix for approx. 5 minutes
5. Lightly whisk 4 eggs. Slowly incorporate into butter and sugar mix
6. Beginning with the flour, slowly alternate between adding flour mixture and buttermilk to batter until it is fully absorbed (make sure to start with flour and end with flour)
7. Add 1 tsp. fresh lemon juice, 1 1⁄2 tsp. lemon extract, and 1⁄4 tsp. lemon zest. Allow to mix for approx. 5 minutes
8. Coat pans with pan spray (or butter), and evenly distribute batter into baking pans of different sizes.
9. Place pans into an oven that has been pre-heated to 350F. Bake for 25 minutes, or until done.
10. For Icing
11. Place 5 oz. of softened butter into mixer and whip
12. Add 1 Cup confectionary sugar, 1 tsp. vanilla extract, and a pinch of salt
13. Add a splash of milk or cream to mixture
14. Separate 1/3 of the icing mixture for filling
15. Add passion fruit puree to 1/3 portion and mix until fully incorporated
16. Remove cakes from oven when done
17. Cut in half and even out top with a serrated knife
18. Place the cake on a cake circle, use the passion fruit icing for the filling and spread evenly before covering with the other half of the cake
19. Use plain buttercream icing for the outside of the cake (remembering to keep spatula on the icing and never on the cake itself in order to avoid picking up crumbs), spreading the icing generously and evenly across entire outside
20. Gently remove excess off of the cakes top and sides. Fill in holes with extra icing and smooth out as needed.
21. Place in refrigerator to allow icing to harden
22. Repeat with same steps on smaller tier
23. Use cardboard cake circle on smaller tier. Trim excess cardboard from the outsides of the cake
24. Find the center of larger tier and place straws into the cake to be used as supports for the smaller tier. Trim to level of icing.
25. Place smaller tier on supports
26. Trim a sharpened dowel to slightly below the height of the cake
27. Place in center of cake, piercing through the cardboard cake circle.
28. Mix food coloring into some icing, allowing for gradations in color. Make an additional color for an accent in the flowers.
29. Attach a number 5 tip to a piping bag with a coupler. Fill the icing bag with white icing
30. Hide the cake board with icing beads
31. Empty the bag and change tip to a 104 (numbers are written on the sides).Lay accent color on the side of the bag (called “striping”), fill the rest of bag with main color and remove any excess air from the bag
32. Slowly make petals, working from center to outer layers of the flower. Begin at center of the cake and add more flowers to preference. Place in fridge to keep firm until ready to present and serve
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