…make lemonade, or in this case, Lemon Cake Pops…YUMM!!
First off, I want to thank all of you for your very sweet birthday wishes. I had a wonderful birthday, even though my cake plans pretty much “fell through”.
I started thinking about what kind of cake I wanted for my birthday last weekend. Yes, I am a procrastinator….I do my best work under pressure.
I wanted something different. We usually do strawberry or chocolate cakes for birthdays around here, mostly chocolate.
As soon as I found the recipe for Triple Layer Lemon Cake in my Better Homes and Gardens cookbook, I knew it would be perfect.
I told Keith on Sunday that all I wanted to do on my birthday was spend some time in the kitchen baking with my girls. Nothing special or fancy…just time baking with EA and MC. They were excited about being able to make my birthday cake with me. So excited that they asked if it was time about fifty times before it was actually time to start.
And then, of course, I didn’t look at the directions until it was time to start and we had to sit the eggs and butter out for thirty minutes to reach room temperature. Poor girls had to wait a long 30 minutes longer before we could start.
The baking went really well. I made the lemon curd for the cake filling to go between the three layers Sunday night, so I didn’t have to worry about that.
EA and MC were able to help add ingredients into the mixing bowl and lick the beaters. They both stood on stools right beside me the whole time we were making the cake.
The actual cake turned out beautifully….sorry I don’t have pictures of it.
That is until I turned the pans over to let the cake layers completely cool on wire racks after they cooled in the pans for the appropriate amount of time.
As soon as I turned the first cake layer over, the cake fell out in pieces….some pieces over onto the wire racks and others still stuck to the bottom of the pan.
I gasped….
Keith and the girls came running into the kitchen to see me with my hands covering my eyes and on the verge of a big ol’ cry!
I recovered and thought that we could just have a two layer cake.
Until the other two layers did the exact same thing. I tried to gently pry one of the layers apart from the cake pan to prevent breakage, but it was just not happening. Pieces were as good as glued to the bottom of the pan. UGH!!!
I felt completely devastated.
I wanted to cry.
I wanted to scream.
I wanted to throw something.
I wanted to salvage my cake.
Keith took Will and went to the commissary to buy a bakery cake.
While he was gone, I gathered myself and tasted the cake and the frosting. Both were delicious. LEMON CHEESECAKE FROSTING…yum, yum, yum!
So, instead of letting this ruined cake ruin my birthday, I decided to make Lemon Cake Balls the Bakerella way. I’m convinced that this must be how she got her start.
I got to take out some left-over frustrations out on this cake by crumbling it up into pieces before adding the frosting to make balls.
I didn’t actually have time to completely make the cake balls yesterday because I had a coffee to attend last night.
I realized this morning that I had lollipop sticks waiting for this moment, so I changed plans and decided to actually make Lemon Cake Pops instead of balls.
And that’s what I did during the kids quiet time today.
I followed Bakerella’s instructions except that I didn’t use quite as much melted chocolate as she says since I didn’t make as many balls and I was using two colors. I think this was a semi-mistake because the chocolate didn’t cover the entire ball part of the pops.
For my first try, I think they tured out very well….
And for anything that they lacked in looks, they definitely made up for in taste. The kids and I enjoyed them so much.
EA woke up from a rare nap to this….mabe it will motivate her to nap more often. Maybe.
I had to force myself to stop eating those cute little pops. I could have continued on, but it would not have ended well…for me.
Oh, and just in case you’re interested, here’s the recipe for Triple-Layer Lemon Cake. As long as you prepare your pans better than I did, I can guarantee you that this cake will be delicious!
Ingredients:
1 c. butter, softened
4 eggs
2 1/3 c. all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp salt
2 c. sugar
2 tsp. finely shredded lemon peel
2 tbsp lemon juice
1 c. buttermilk
1/2 recipe Lemon Curd or 1 c. purchased lemon curd
1 recipe Lemon Cream Cheese Frosting
1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour three 9 inch round cake pans. In a medium bowl stir together flour, baking powder, baking soda, and salt. Set aside.
2. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, lemon peel, and lemon juice; beat until well combined. Add eggs one at a time, beating well after each addition. Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined. Pour into pans.
3. Bake in a 350 degree oven for 25 to 30 minutes or until a wooden toothpick insterted comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove cake layers from pans. Cool thoroughly on racks.
4. To assemble, placea cake layer on a cake plate. Spread with half of the Lemon Curd. To with second cake layer; spread with remaining Lemon Curd. Top with the remaining cake layer. Frost top and sides with Lemon Cream Cheese Frosting.
Lemon Cream Cheese Frosting: Finely shread 1 tsp. lemon peel; set aside. In a medium mixing bowl combine two 3 ounce packages cream cheese, softened; 1/2 c. butter, softened; and 1 tsp lemon juice. Beat with mixer on low to medium speed until light and fluffy. Gradually add 2 c. sifted powdered sugar, beating well. Gradually beat in 2 1/2 to 2 3/4 c. additional powdered sugar until frosting reaches spreading consistency. Stir in the lemon peel.
Note: This recipe came from the Better Homes and Gardens cookbook
Robbie says
Wow, what a wonderful birthday cake story and beautiful family! Thanks for sharing!
.-= Robbie´s last blog ..robbiewendt: @dailydwelling Happy Birthday! =-.
Claire Wilson Grant says
This has happened to me so many times! I found a trick…it is called Cake Release and it is made by Wilton. You just squirt it in the pan and spread it around and it NEVER sticks. It is at Wal-Mart here in the States. I’m glad it worked out for you.
homegrownstrawberries says
I have had so many cake disasters… the best/worst was when the four layer Chocolate and raspberry fudge cake that my sister made from my mom’s 50th was sitting up on top of the fridge to keep my brothers and then toddler from picking at the icing… but she forgot about it and opened the door, the whole cake came down on her head. Raspberry glazed top first.
Andrea says
I think you did well with the cake pops! I have made them several times from Bakerella’s recipe (the cupcake shape and balls). I can’t seem to get the dipping chocolate to cover them without being too heavy. She is a talented baker, eh? (Bakerella). I use a spray and then add some of the cake batter (dry-from the bag) to help it release.
I’m glad that you had a fun day nonetheless! I have a birthday coming up and I am considering a blackberry cobbler or a slice of the vanilla cheesecake from the bakery in the Ramstein E. Club…..hmmmmmm.
LifeAtTheCircus says
You look so lovely baking with your girls. What sweet memories you must have made together. I am glad you were able to enjoy your cake pops… what a clever idea… I think I may have to give them a try myself.
.-= LifeAtTheCircus´s last blog ..Her Chance to Shine =-.
bridget {bake at 350} says
Oh, you were so good to make cake pops out of your crumbles! I bet they were DELICIOUS!!!
Sweet, sweet pictures! {I ♥ you hair!!!} Your kitchen helpers are adorable!
.-= bridget {bake at 350}´s last blog ..A shout-out to Mandy… =-.