I share a lot of cakes over here. And while they all have a few imperfections, I consider them successful.
This year, I had a beautiful cake in mind for my mom’s birthday. It was going to be a tall, 6-layer lemon cake with blackberry cream cheese frosting, with additional blackberries studding the filling. It was going to be gorgeous. Then, well, if you follow me on Facebook, you already know that this happened:
For whatever reason, my bottom layer crumbled, and the whole thing started to tip! I think, perhaps, that I put too much blackberry puree into my frosting. The frosting was a little on the runny side and I think it just couldn’t hold up the cake!
I was able to salvage the top three layers, and well, the rest was put in mason jars and sent to the neighbors as a treat (it was still delicious after all, just a bit crumbly).
Despite the difficulty and the runny frosting, the mini cake was delicious!
To make this cake, I used a lemon cake (below) and blackberry cream cheese frosting (I’m not sharing it since it was kind of a flop). Then I decorated the cake with MM Fondant Daisies (I used the middle sized cutter from this set).
Oh and here’s a tip: the fondant was mixed with a tiny bit of tylose powder to help it set and then I dried them in egg cartons to help them maintain their shape.
After the flowers were dried, I added a bead of yellow royal icing in the centers.
An Amy’s Confectionery Adventures original recipe
1 white cake mix
1 (4 oz) lemon pudding mix
1 cup sour cream
1 cup oil
1 tbsp vanilla
½ cup water
Juice from 1 lemon (about ¼ cup)
Zest from 2 lemons
Preheat the oven to 350 degrees F and spray three 6-inch pans with non stick spray.
Place all of the ingredients into the bowl of a stand mixer and beat until smooth.
Pour the batter evenly into the prepared pans and bake for 35-38 minutes or until a toothpick inserted into the center of the cakes comes out clean.
Cool the cakes on wire racks for 10 minutes, then invert and cool the cakes completely before icing.