For New Year’s Eve I offered to bring a dessert for our hosts since they were taking care of everything else. I wanted to make a beautiful-looking cake that would be tasty as well, and this is the chocolate hazelnut* buttercream required for the recipe. This is a more involved buttercream that requires more steps than simply whipping eggs with sugar and butter, but I enjoyed making it and the flavour was delicious.
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Lemon Layer Cake with Lemon Curd and Buttercream Frosting
As one might remember, my last attempt at making a triple-layer lemon cake with lemon curd and Swiss lemon buttercream was not very successful. Actually, pretty much everything went wrong when I did those recipes. However, I had vowed to redo the recipe to prove to myself that I could do it. Fortunately, there was a recipe in the book for the same cake but for a smaller version (the other one was made to me a wedding cake!). As such, I did this smaller cake which has the same components and the same ingredients. I was very pleased with how this one turned out.
Read MoreLemon Buttercream (Version 2)
Lemon Swiss buttercream. Oh, the difficulties I had when making this recipe the first time for the larger batch. Succinctly, it was my first time making buttercream with egg whites and the result was a very runny and lumpy mixture. Not pleasant. Fortunately, with helpful comments and suggestions from Anna and other readers, I tried this recipe again, which is simply a smaller batch. I don’t know if it is the new stand mixer, increased patience on my part or the fact that I had your tips in mind, but the result was a heavenly, fluffy, spreadable and lemony Swiss buttercream. Pure delight.
Read MoreSpringtime Lemon Wedding Cake With Fondant
Yield: a 6- and 9-inch 2-tier round cake Recipe: 37/200 “Back to Baking”, pp. 178 As mentioned in my previous two posts, I made a triple-layer lemon cake for my mom this mother’s day. I say triple-layer not because of the physical cake layers, but rather because the cake is composed of three…
Read MoreLemon Buttercream
I really enjoy buttercream. Used to frost cakes, cupcakes or even to separate and fill the layers in a cake, it is both sweet and rich. Nonetheless, I have only ever made vanilla or chocolate buttercream, with slight variations at times. Lemon buttercream was a first for me. More than that, it was the first time I made buttercream with egg whites as opposed to butter and icing sugar. I was so unsure about the ingredients that I double-, no triple-, checked the ingredients and instructions to make sure that it was indeed a recipe for buttercream composed of plain white sugar and egg whites.
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Valerie 