Mojito Cake (Project 1509112)
Saturday, September 12, 2015
Not all roads lead to Rome, but many of them do. Many reasons brought about this cake. When you have to make four different cakes, it can't all be chocolate, can it? Can it? Naaah! We wanted something light and fresh. Citrus cakes are wonderful, I have them for breakfast, tea time and dessert. 19 is legal, and it called for something spiked ;) Mojito is her favorite beverage, spiked or not. Need we say more? Mojito Cake it was!
The cake toppers were so cute! Just when you thought you couldn't add anything else on top of the cake, this one seemed like it belonged. Oh ... did you see the hidden Mickey?
I was pleasantly surprised that this Mojito Cake turned out as well as it did. Er ... of course it came out as well as it did. Well duh! Next up ... the Cosmopolitan! Cheers!
Lemon Cake
... is an adaptation from a recipe by Martha Stewart. They were amazing.Ingredients:
2-1/2 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tbsp lemon zest
1 cup butter, softened
1-1/2 cups sugar
2 large eggs + 3 large egg yolks
1/4 cup fresh lemon juice
1 cup buttermilk
Cake syrup:
1/2 cup sugar
1/2 cup water
1 lemon, thinly sliced
A shot of Bacardi Gold
Directions:
1. Prepare 2 9 inch pans by greasing, flouring, and then lining it with parchment paper on the bottom.
2. In a medium bowl, whisk the dry ingredients: flour, baking powder, baking soda, salt and lemon zest. Set aside.
3. Preheat the oven to 350°F.
4. And a bowl of a stand mixer, beat the butter and sugar until light and fluffy.
5. Beat in the eggs one at a time, then the yolks.
6. With the speed on low, add the flour in three additions, alternating with the buttermilk. Begin and end with the flour.
7. Pour the batter evenly between the two prepared pans, smooth the tops.
8. Bake for 30 to 35 minutes, until it passes the skewer test.
9. Let cool in the pens on a cooling rack for 10 minutes, before removing the cakes to cool completely.
While the cakes are in the oven, make the syrup:
10. Boil the sugar and water in a small saucepan.
11. When it comes to the boil, add the lemon slices and simmer for around 20 minutes.
12. Remove the lemon slices and place on to a parchment lined baking sheet, these will be used to decorate the cake later.
13. When the syrup has cooled, add the Bacardi, then brush the syrup all over the cakes.
... essentially the same recipe as above, substituting lime for lemon and adding some mint leaves
Ingredients:
2-1/2 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tbsp lime zest (3 limes)
6 large mint leaves, finely chopped
1 cup butter, softened
1-1/2 cups sugar
2 large eggs + 3 large egg yolks
1/4 cup fresh lime juice
1 cup buttermilk
Cake syrup:
1/2 cup sugar
1/2 cup water
6 large mint leaves
2 limes, thinly sliced
4 tbsp rum
Directions:
1. Prepare 2 9-inch pans by greasing, flouring, and then lining it with parchment paper on the bottom.
2. In a medium bowl, whisk the dry ingredients: flour, baking powder, baking soda, salt, lime zest, and mint leaves. Set aside.
3. Preheat the oven to 350°F.
4. And a bowl of a stand mixer, beat the butter and sugar until light and fluffy.
5. Beat in the eggs one at a time, then the yolks.
6. With the speed on low, add the flour in three additions, alternating with the buttermilk. Begin and end with the flour.
7. Pour the batter evenly between the two prepared pans, smooth the tops.
8. Bake for 30 to 35 minutes, until it passes the skewer test.
9. Let cool in the pens on a cooling rack for 10 minutes, before removing the cakes to cool completely.
While the cakes are in the oven, make the syrup:
10. Boil the sugar and water in a small saucepan.
11. When it comes to the boil, add the lime slices and simmer for around 20 minutes.
12. Remove the lime slices, these may be used to decorate the cake later.
13. Add the rum to the cooled lime syrup.
14. When the cakes are cooled, brush the syrup all over the cakes.
Ingredients:
2-1/2 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tbsp lime zest (3 limes)
6 large mint leaves, finely chopped
1 cup butter, softened
1-1/2 cups sugar
2 large eggs + 3 large egg yolks
1/4 cup fresh lime juice
1 cup buttermilk
Cake syrup:
1/2 cup sugar
1/2 cup water
6 large mint leaves
2 limes, thinly sliced
4 tbsp rum
Directions:
1. Prepare 2 9-inch pans by greasing, flouring, and then lining it with parchment paper on the bottom.
2. In a medium bowl, whisk the dry ingredients: flour, baking powder, baking soda, salt, lime zest, and mint leaves. Set aside.
3. Preheat the oven to 350°F.
4. And a bowl of a stand mixer, beat the butter and sugar until light and fluffy.
5. Beat in the eggs one at a time, then the yolks.
6. With the speed on low, add the flour in three additions, alternating with the buttermilk. Begin and end with the flour.
7. Pour the batter evenly between the two prepared pans, smooth the tops.
8. Bake for 30 to 35 minutes, until it passes the skewer test.
9. Let cool in the pens on a cooling rack for 10 minutes, before removing the cakes to cool completely.
While the cakes are in the oven, make the syrup:
10. Boil the sugar and water in a small saucepan.
11. When it comes to the boil, add the lime slices and simmer for around 20 minutes.
12. Remove the lime slices, these may be used to decorate the cake later.
13. Add the rum to the cooled lime syrup.
14. When the cakes are cooled, brush the syrup all over the cakes.
You can make a lemon based frosting for this amazing cake. We used Italian Meringue buttercream, which is reliable in the heat and because I made a super big batch to frost all the cakes for today.
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