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Posts Tagged ‘lemon cake’

Can you believe I made this?

So, those of you who know me well know that I am a foodie, but not necessarily a great cook or baker.  Since I am a mediocre cook/baker I often do crazy things that refined cooks know not to do.  Like….try out brand spankin’ new (often complicated and far above my skill level) dishes I have never cooked before at parties.  (Hubby loves it when I do that).  Something you should also know about me is that when I cook I must follow a recipe to a tee (Even if this means that my oven is hotter than the oven of the cook who wrote the recipe and I burn the entire dinner or dessert.  And, yes, hubby loves that, too). 

Now, that being said, I will take you back to last Saturday when it was…oldest girl child’s First Communion dinner/lunch.  I was pretty sure I could manage her request of lasagna with salad for “linner”, but her dessert request was a little more tricky.  She requested lemon cake.  Huh?  Lemon cake?  After thoroughly questioning her:  Lemon?  The tiny, yellow things?  Are you sure you like them?  They smell like floor cleaner?  They are typically used in lemonade?  What about chocolate?  I thought you liked chocolate?  It was clear she did indeed want lemon cake.  So, being the great mom that I am <insert sarcasm> I frantically started to google “lemon cake” the night before her party at around 9:00 p.m. 

Now, I’ve already said that I am no baker, but seriously?  I don’t need Google to tell me how to make LEMON CAKE FROM A BOX.  I was looking for an actual real lemon cake from actual ingredients that don’t come in boxes and that I could find in my kitchen.  And, here’s what I came up with:  http://allrecipes.com/Recipe/Lemon-Cake-with-Lemon-Filling-and-Lemon-Butter-Frosting/Detail.aspx?prop31=4

With recipe in hand, I began my Making of the Lemon First Communion Cake.  It’s titled like a novel because that’s kind of what it turned into in terms of time, research, trial runs, do-overs, running it by various “experts,” etc.  I can trace my downfall back to my desire to modify the original recipe by putting it into a 9 x 13 pan rather than two round 8 inch cake pans.  Bakers of my skill level should never stray from the original recipe.  That’s how (at about 9:40 p.m.) I came out with a cake that smelled like……bleach and was about one inch high.

9:42 p.m. – I was starting to panic.  So, I did what I always do when I am panicking – I googled lemon cake……..again.  I was really worried about the size of the cake and the smell of the cake.  After much indecisiveness and turmoil I decided to bake the exact same cake again with less lemon (to cut the bleach smell).  That’s how I ended up with two one inch 9 x 13 decisively lemony cakes.

Now, I’m no dummy and therefore while I was baking the second cake I realized I would need a way to put the two thin cakes together.  So, back to google where I found this delightful blog and cake recipe with a delicious looking filling.  http://calminthekitchen.blogspot.com/2009/02/lemon-cake-with-berry-filling-and-lemon.html  I could tell by the picture alone that this cake was WAY above my skill level.  But, I thought I could manage the filling.  Problem:  I only had strawberries.  So, I used fresh strawberries for the filling. 

I managed to “turn my cakes out” and put the filling in the middle.  THEN I managed to make a yummy glaze for the top by modifying the recipe for glaze above with milk instead of butter and a little less lemon.

Now, my hubby is a fantastic cook and fairly great baker, too.  He is my polar opposite when it comes to cooking, so I consulted him many times during this process (mostly he just kept saying, “Are you STILL making the cake?  How many are you making?  You do know the party is tomorrow, right?”).  When the finished product was sitting on the table (round about midnight), he reminded me that good cooks always taste their food before serving it.  Which leads me to a question I am still not sure I have a good answer to:  How do you do that with a CAKE?  Serve a cake at the party with a piece taken out of it?  That just doesn’t seem polite.

So, I served the cake the next day.  Untasted.  I had no idea whether it would be a huge hit or an utter disaster.  Ironically I was confident in the fact that I am familiar with utter disasters!  BUT, to my pleasant surprise it was a HUGE hit.  It was lemony, rich, had a texture of tres leches cake, everyone (especially my sweet baby girl) loved it, and the fruit in the middle was a lovely touch.  I even took a picture of it so everyone would believe that I actually made it.  And the fact that photographing food to actually look edible?  Yeah, that’s another post.

If you are lucky, I will make it again for you someday on your special day.

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