I had my second class this past Wednesday. This week we had to bring in a two layered cake that was already frosted with the crumb coat and the top coat. I made a lemon cake with raspberry filling. I topped it with the Buttercream Icing that I learned how to make in Lesson 1. Then on the top and bottom, we did shell borders (which are much harder than they look and a cupcake design). Keep reading for the recipe I used and some tips I learned!

P.S. as much as I wish I made that beautiful rosette on top of the cake, I cannot take credit for it. My teacher did it as an example of what we will be doing next week.

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Total Time: 45 minutes                     Cook Time: 25 minutes

½ lb (2 sticks) Unsalted Butter (room temperature)

2½ cups sugar

4 eggs

1 tablespoon of grated lemon zest

3 cups of flour

½ teaspoon baking powder

½ teaspoon baking soda

1 teaspoon salt

¼ cup lemon juice

¾ cup milk

1 teaspoon vanilla extract

¼ – ½ cup seedless Raspberry Jam

3 batches of Buttercream Icing

(1) Preheat the oven to 350 degrees. Grease two 9-inch pans and line the bottom of the pan with parchment paper (I promise this will help in taking the cake out of the pan. It will be so simple you will be amazed!)

(2) Blend with an electric mixer the butter and 2 cups of sugar until light and fluffy, about 5 minutes. Then add and mix the eggs, one at a time. Then mix in the lemon zest. 

(3) Sift together the flour, baking powder, baking soda and salt in a bowl for about 30 seconds. In a bowl mix together the lemon juice, milk and vanilla extract. Add the flour in four increments, alternating with the milk mixture. Make sure you begin and end with the flour. (I always wondered why you begin and end with flour. I’ve read that: (1) this helps keep the air bubbles in making it light and fluffy. (2) if you add too much liquid with the butter, the batter will begin to separate. By putting the flour in first and last, it absorbs some of the liquid preventing this).

(4) Divide the batter evenly between the two pans and bake for about 25 minutes. 

(5) Let the cakes cool. While doing this, you will want to make your first batch of icing. (As explained in Lesson 1: Icing the Cake, you want to make three separate batches of icing [1 for the crumb coat, 1 for the top coat and 1 for decorations and a filling border]. Once the cakes have cooled, pipe a layer of icing around the edges of the bottom layer of cake. Fill the center of cake with the raspberry filling.* Place the second cake on top of the filling. 

(6) Frost the cake with two layers (a crumb coat and a top layer). Decorate as you see fit!! I’m lucky enough that with the Wilton Decorating class they give you multiple stencil-like papers. So I was able to do an outline to place on top of my cake before I filled it in.

(7) Take pictures and Enjoy!!

* One tip I learned before I even got to class, but was further confirmed by my teacher (and shown above) was that I put too much filling. I like raspberry filling, so I think I got a bit excited. While I frosted the edges of the first layer to keep the filling in, just like I’m supposed to, that does NOT mean that you can put the filling to the top of that barrier. If you do, the top layer of your cake will begin to slide. So I went to class with a lopsided cake. So embarrassing for a person who bakes regularly. But luckily my great teacher helped me to make it look even, and showed me more techniques on how to do the initial frostings.

** When doing a shell border, face the cake and hold your hand at about a 45 degree angle. Using a star tip, squeeze the bag gently and with a fluid movement pull down and release. Repeat all the way around the top and bottom.

*** When doing the top border, place the shells on the top of the cake, not on the sides. If the shells are on the sides, they can begin to slip.  

 

This week’s homework is to bring in 6 to 8 cupcakes. We’ll be learning how to decorate cupcakes, fill cupcakes and how to make flowers! I’ll be making strawberry cupcakes to fill with nutella and chocolate cupcakes filled with a surprise (to even me)!!

Lemon Cake recipe adapted from Cooking During Stolen Moments

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