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May 9, 2013

Lemon Cake with Blackberry Cream Cheese Frosting





























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.




Lemon Cake
An Amy’s Confectionery Adventures original recipe

1 white cake mix
1 (4 oz) lemon pudding mix
1 cup sour cream
1 cup oil
3 eggs
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.


9 comments:

  1. That looks delicious! I wish I was your neighbor :P

    Happy Blogging!
    Happy Valley Chow

    ReplyDelete
  2. Looks like a great save to me!

    I would love for you to share this and link up to my TGIF Link Party! The party is opens Thursday evening and closes at midnight on Wednesday night. Who knows, you just might be featured next week!

    http://apeekintomyparadise.blogspot.com/2013/05/tgif-link-party-2.html

    Hugs, Cathy

    ReplyDelete
  3. Wow! Not only does the cake sound delicious but it's beautiful too. I love those flowers. Pinning this :)

    ReplyDelete
  4. What a happy accident for your neighbors!! Stopping by from Marvelous Mondays - have a great week!!

    ReplyDelete
  5. I absolutely love this! The cake looks absolutely scrummy, crumbled or not :D I'd love for you to link this up over at my linky party :D

    http://thevelvetmoonbaker.blogspot.ie/2013/05/sweet-and-savoury-sunday-11.html

    ReplyDelete
  6. Love the cake! What a great way to salvage it, the cake looks beautiful! Would love for you to share this and link up to my Sweet Tooth Tuesdays blog link party. It's still open for a couple days.

    http://sarahlynnssweets.blogspot.com/2013/05/sweet-tooth-tuesdays.html

    ReplyDelete
  7. Thanks for sharing your creative "save" ... love it! Thank you for coming to share at Super Saturday Show & Tell last week.. stop on by and share again today! http://www.whatscookingwithruthie.com I hope you have wonderful weekend! xoxo~ Ruthie

    ReplyDelete
  8. Cute, cute, cute! Found via The DIY Dreamer :)

    Lori
    Whoneedsacape.com
    Not Your Average Super Moms!

    ReplyDelete

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