K so now you know why I have been in hiding. I've been baking and decorating!
Sorry yall but I have been barely keeping my head above water! And I have been meaning to share I have had a very hard time finding an extra moment so here we go.
My lil sis asked me to make her wedding CAKES of course I said yes.............then she requested a Lemon Poppy Seed Cake! Seeing how I have only made bread of that lemony type I was nervous. My other sis found a recipe online and I gave it a trial run! It was a hit and held up beautifully which is important for a wedding cake! Moist delicious and dare I say possibly better then the chocolate (GASP... I KNOW!) So here is the recipe. I did not use the filling as I simply made my butter cream frosting and mixed in fresh raspberries.
Lemon Poppy Seed Cakes with Raspberry Curd Filling
Ingredients:
For the cake:
2 1/3 cups cake flour
2 3/4 tsp. baking powder
1/4 tsp. salt
1 1/2 tbsp. poppy seeds
5 large egg whites, at room temperature
1/4 tsp. cream of tartar
1 1/2 cups sugar
2 tbsp. finely grated lemon zest
12 tbsp. unsalted butter, at room temperature
1 cup whole milk
For the raspberry curd:
8 tbsp. unsalted butter
1 pint ripe raspberries or 1 12-oz. package frozen raspberries, thawed
5 large egg yolks, lightly beaten
3/4 cup sugar
Pinch of salt
2-3 tsp. fresh lemon juice
For the lemon butter cream frosting:
16 tbsp. unsalted butter, at room temperature
2 tbsp. finely grated lemon zest
3 cups sifted confectioners’ sugar
3 tbsp. fresh lemon juice
Fresh raspberries, for garnish
Directions:
To make the cake, position a rack in the middle of the oven and preheat the oven to 350 degrees F. Butter and flour a 9×13″ cake pan. Whisk together the flour, baking powder, salt, and poppy seeds in a bowl; set aside. In the clean, dry bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on medium speed until foamy. Add the cream of tartar and increase the speed to medium-high. Beat just until stiff peaks form when the whisk is lifted. Transfer the egg whites to a separate bowl, clean the mixer bowl and reattach it with the paddle attachment.
Add the butter to the mixer bowl and beat on medium speed until smooth. Gradually add the sugar and beat until incorporated. Mix in the lemon zest. Beat the mixture on medium-high speed until light and fluffy. Add 1/4 cup of the milk and beat until just blended. Reduce the speed to low and add the flour mixture alternately with the remaining milk in three batches, beginning and ending with the flour, scraping down the sides of the bowl as necessary. Beat until just blended. Using a rubber spatula, fold one quarter of the egg whites into the batter, being careful not to deflate the mixture. Once incorporated, add in the rest of the whites and gently fold in until well combined.
Pour the batter into the prepared pan and bake until golden and a toothpick inserted in the center comes out clean, about 24-26 minutes. Cool the cake in the pan on a wire rack for 10 minutes. Run a thin knife around the outside of pan and gently turn the cake out. Allow to cool completely.
To make the raspberry curd, melt the butter in a large saucepan over medium heat. Add the raspberries, egg yolks, sugar and salt, and cook, mashing the berries. Stir frequently at first and then constantly at the end, until thickened, about 10 minutes. Pour the mixture through a coarse strainer set over a bowl, pressing hard on the solids to extract as much liquid as possible. Cool to room temperature; the curd will continue to thicken as it cools. Stir in lemon juice to taste. Cover and refrigerate until ready to serve.
Cut the cake into rounds as desired. Layer the rounds with the cooled raspberry curd. Once layered, allow the assembled cakes to cool in the refrigerator to help them set. In the meantime, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and zest on medium speed until light and fluffy. Gradually add the sugar and beat until smooth. Add the lemon juice and beat for one minute longer.
Frost the chilled cakes with the lemon frosting. Garnish with fresh raspberries as desired.
The chocolate cake was a devils food mix! I know but I really do not even like most homemade choc cakes and I have lots of lil tricks that make it better then homemade any who! The frosting is a chocolate ganache (equal parts dark chocolate to hot heavy cream mix until well combined and cool) added to butter cream! Simply delicious. Don't forget my butter cream recipe is on my www.krazycakelady.blogspot.com
I must say I was quite happy with both cakes and unbelievably very little happened. My girls managed to stay far away from them THIS TIME thank goodness!
Sorry yall but I have been barely keeping my head above water! And I have been meaning to share I have had a very hard time finding an extra moment so here we go.
My lil sis asked me to make her wedding CAKES of course I said yes.............then she requested a Lemon Poppy Seed Cake! Seeing how I have only made bread of that lemony type I was nervous. My other sis found a recipe online and I gave it a trial run! It was a hit and held up beautifully which is important for a wedding cake! Moist delicious and dare I say possibly better then the chocolate (GASP... I KNOW!) So here is the recipe. I did not use the filling as I simply made my butter cream frosting and mixed in fresh raspberries.
Lemon Poppy Seed Cakes with Raspberry Curd Filling
Ingredients:
For the cake:
2 1/3 cups cake flour
2 3/4 tsp. baking powder
1/4 tsp. salt
1 1/2 tbsp. poppy seeds
5 large egg whites, at room temperature
1/4 tsp. cream of tartar
1 1/2 cups sugar
2 tbsp. finely grated lemon zest
12 tbsp. unsalted butter, at room temperature
1 cup whole milk
For the raspberry curd:
8 tbsp. unsalted butter
1 pint ripe raspberries or 1 12-oz. package frozen raspberries, thawed
5 large egg yolks, lightly beaten
3/4 cup sugar
Pinch of salt
2-3 tsp. fresh lemon juice
For the lemon butter cream frosting:
16 tbsp. unsalted butter, at room temperature
2 tbsp. finely grated lemon zest
3 cups sifted confectioners’ sugar
3 tbsp. fresh lemon juice
Fresh raspberries, for garnish
Directions:
To make the cake, position a rack in the middle of the oven and preheat the oven to 350 degrees F. Butter and flour a 9×13″ cake pan. Whisk together the flour, baking powder, salt, and poppy seeds in a bowl; set aside. In the clean, dry bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on medium speed until foamy. Add the cream of tartar and increase the speed to medium-high. Beat just until stiff peaks form when the whisk is lifted. Transfer the egg whites to a separate bowl, clean the mixer bowl and reattach it with the paddle attachment.
Add the butter to the mixer bowl and beat on medium speed until smooth. Gradually add the sugar and beat until incorporated. Mix in the lemon zest. Beat the mixture on medium-high speed until light and fluffy. Add 1/4 cup of the milk and beat until just blended. Reduce the speed to low and add the flour mixture alternately with the remaining milk in three batches, beginning and ending with the flour, scraping down the sides of the bowl as necessary. Beat until just blended. Using a rubber spatula, fold one quarter of the egg whites into the batter, being careful not to deflate the mixture. Once incorporated, add in the rest of the whites and gently fold in until well combined.
Pour the batter into the prepared pan and bake until golden and a toothpick inserted in the center comes out clean, about 24-26 minutes. Cool the cake in the pan on a wire rack for 10 minutes. Run a thin knife around the outside of pan and gently turn the cake out. Allow to cool completely.
To make the raspberry curd, melt the butter in a large saucepan over medium heat. Add the raspberries, egg yolks, sugar and salt, and cook, mashing the berries. Stir frequently at first and then constantly at the end, until thickened, about 10 minutes. Pour the mixture through a coarse strainer set over a bowl, pressing hard on the solids to extract as much liquid as possible. Cool to room temperature; the curd will continue to thicken as it cools. Stir in lemon juice to taste. Cover and refrigerate until ready to serve.
Cut the cake into rounds as desired. Layer the rounds with the cooled raspberry curd. Once layered, allow the assembled cakes to cool in the refrigerator to help them set. In the meantime, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and zest on medium speed until light and fluffy. Gradually add the sugar and beat until smooth. Add the lemon juice and beat for one minute longer.
Frost the chilled cakes with the lemon frosting. Garnish with fresh raspberries as desired.
The chocolate cake was a devils food mix! I know but I really do not even like most homemade choc cakes and I have lots of lil tricks that make it better then homemade any who! The frosting is a chocolate ganache (equal parts dark chocolate to hot heavy cream mix until well combined and cool) added to butter cream! Simply delicious. Don't forget my butter cream recipe is on my www.krazycakelady.blogspot.com
I must say I was quite happy with both cakes and unbelievably very little happened. My girls managed to stay far away from them THIS TIME thank goodness!
1 comment:
They look beautiful. I'm sure they were delicious as well! Thanks for posting!
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