It was my mum's birthday and the two requests she made were to make dinner and a birthday cake. The former, a precarious undertaking, the latter more enjoyable.
Dinner was molasses and cornmeal coated salmon, pan seared and finished in parchment, baked. The cake, small, vanilla, layered with raspberries and a lightly sweet-tart lemon buttercream. Despite terrible difficulties in baking at first (Cake Mk. 1 was quickly thrown away) the finished product came out terrifically, if I might say so.
Hidden in the frosting is a great light-yellow speckling
The cake itself came from Joy the Baker's Vanilla Cupcake recipe and the frosting from memory and 100 Best Vegan Baking Recipes. It was:
- about 2 cups confectioners Sugar
- 8 tbsp butter, softened (unsalted)
- 3 tbsp lemon juice
- 1 lemon's zest
- 1/2 tsp almond extract
- 2 tbsp milk
There was about 1/4 yield left over, some people enjoy that solo, but you can scale the recipe if need be, apparently, depending on your cake's proportions.
I simply studded the cake batter with some raspberries and sliced it in half, making 2 thin layers, spreading a healthy dose of frosting beneath and atop a dense layer of fresh raspberries. Further frosting the outside, I finished it off with a few fresh raspberries.
Dense but that really isn't always a bad thing... This is not a "boxed" cake after all!
It was dense, sweet but not too much so, tartly refreshing from bite to bite, and brought each of the cakes many flavors together wonderfully. Best of all, it was liked as a birthday gift (thank you baked goods for making shopping less stressful).