Yesterday was my mom’s birthday, so I decided to make a surprise birthday cake for her when she wasn’t home. I made a 2 layer 6 inch lemon cake with a lemon curd filling. Here is the link for the lemon curd, http://whatscookingamerica.net/LemonCurd.htm. I covered the cake with homemade yellow marshmallow fondant and decorated it with gumpaste calla lilies. All of the other decorations are made with marshmallow fondant. Though it took me longer that i expected, when I was finished, she had a big smile on her face. If you would like to know how I made the cake, you can look under the pics for the recipe.
Here are a few pics:
Makes 2 6 in. Cakes
Makes about 15 cupcakes
2 sticks of organic unsalted butter
1 cup of granulated sugar
4 organic eggs
1 tbs. of organic lemon zest
1tbs. of freshly squeezed lemon juice
1 ½ cups of organic all purpose flour
2 tsp. of baking powder
¼ of a tsp. of kosher sea salt
2 tsp. of pure vanilla extract
1.Preheat your oven to 350 degrees F. Grease your pans with butter or cooking spray.(Line cupcake liners if making cupcakes)
2.With an electric mixer, beat butter until nice and creamy. Then add sugar mixing well until the mixture is light and fluffy.
3.Then add eggs one at a time beating at medium-high speed.
4.In another medium sized bowl, combine flour, baking powder, and salt. Whisk until there are no lumps.
5.Add the flour mixture a little bit at a time, beating well after each addition.
6.Finally add the vanilla extract, lemon zest, and lemon juice. Beat until all of the ingredients are well incorporated.
7.Pour batter into prepared pans and bake for 35-40 minutes or until a toothpick is inserted into the cake comes out clean.
*Most of the ingredients I use are organic and it makes a big difference in taste for the cake, but you may use non-organic ingredients if you prefer