Mixing together two favorites

 

Every once in awhile a light bulb goes off on the baking side of my brain.  And sometimes that light bulb ends up with awesome results like this one…..

I was having a pretty crappy day yesterday, but this is not the time or place for those issues….so when I have a crappy day I try to think of things that make me happy.  I will also say it was a little gloomy yesterday too, and I was missing all the sunshine we had last week.  So I decided to create some of my own sunshine, in the form of LEMON CURD.    And even though I would be happy just eating said lemon curd out of the jar with a spoon….I figured the family would rather something else yummy for snack/dessert.  And since this pound cake recipe turned out SO well, I decided to combine the two. 

I bring you….Vanilla Bean Pound Cake, with Lemon Curd swirled inside.  It is TO DIE FOR.   Basically I just layered the pound cake batter with the Lemon Curd in between….and the curd stayed nice and soft.  Just perfect.

If you are every having a bad day I strongly suggest you make some of this….you can’t help but smile at a bowl of bright yellow lemony goodness.  Trust me.  It worked for me. 

Look at this cake:

Gone in 21 hours….

And 10 of those Aiden was sleeping!  Aiden has devoured 75% of this yummy cake:

Aiden is my baked goods fiend.  He will try my creations and ask for them over and over again.  Jakob likes certain things I make; chocolate chip cookies, cupcakes, sugar cookies, and chocolate cake.  But when it comes to new things like scones, biscuits, or this ah-mazing Strawberry Cake, he hesitates.  Not sure if he will like it he immediately says “No, Thank You” rather than taking a bite to see if he likes it.  Quite frustrating as this goes with ALL food, if he isn’t sure he will like it he refuses to try it.  Makes for a very limited diet for him.   But I digress.

Aiden makes it easy for me to consider if a recipe is a success or not, usually by how quickly he devours it.  And I will guarantee that this recipe from Maria, Two Peas and Their Pod, is a KEEPER.  With strawberries about to come into season here, I can picture this being made many times over.  And will make it with other berries as the seasonal fruit comes in. I look forward to making it again and adding a little bit of lime to it….maybe a glaze?  Not that it needs it.  It is light, a delicate crumb, with the burst of berry slices peeking out.  It is called a cake, but I had no problem serving and eating this for breakfast….Aiden inhaled his piece! (I also recommend eating this with a little dollop of whipped cream….just saying!)

You can find the recipe HERE.  And while you are there, check out Maria’s recipes for cookies….she always has great cookies going on!

Wordless Wednesday

THIS is how you eat a cupcake….

More Coconut Cake....

Here is a slice shot or two...

And the recipes....

I had asked for some advice for a recipe for a nice coconut cake for Jason's Birthday...and there were several of you who told me to try this one...

Southern Coconut Cake

Source: Alisa Huntsman's Sky High

Makes an 8-inch triple layer cake - I did a thicker 2 layer.

For the cake:

5 large egg whites

½ cup of milk

2 teaspoons of vanilla extract

3 cups of cake flour

2 and 1/3 cup sugar

4 ½ teaspoons of baking powder

½ teaspoon of salt

2 sticks of unsalted butter (8oz.) at warm room temperature

1 cup unsweetened coconut milk

Preheat the oven to 350F degrees. Butter the bottoms of three 8-inch round cake pans. Line the bottom of each pan with a parchment circle and butter the circle.Put the egg whites in a bowl and whisk slightly. Add the ½ cup of milk and the vanilla and whisk to mix thoroughly; set aside.In a large mixer bowl, combine the flour, sugar, baking powder, and salt. With the mixer on low, beat dry ingredients well in order to break up any lumps. Add the butter and coconut milk on low speed and beat just to combine. Raise the speed to medium and beat until light and fluffy about 2 minutes.Add the egg white mixture in 2 or 3 additions, scraping the sides of the bowl after each addition. Divide the batter among the pans.Bake for 30 minutes or until a cake taster inserted in the middle comes out clean. Allow the cakes to cool in their pans for 10 minutes. Then turn the cakes out and place on a wire rack to cool completely.

To assemble the cake, place one layer, flat side up, on an 8-inch cake round. Cover this layer with 1 cup of the buttercream frosting. Spread it evenly all the way to edge of the cake. Then sprinkle ½ cup of shredded coconut on top. Add the second layer and repeat the process. Top with the final layer of cake and frost the top and sides of the cake.Place the remaining 1 ½ cups shredded coconut on a large baking tray. Pick up the cake and hold it on the palm of one hand over the tray. Using the other hand scoop up the coconut and press it to the sides of the cake. Continue with this process until the sides of the cake are covered. Set the cake on a serving plate and sprinkle any remaining coconut on top of cake. Chill cake for at least one hour to allow frosting to firm up a bit.

I made a Coconut Swiss Meringue Buttercream for the Frosting...so I substituted coconut extract for vanilla in this recipe, it's from Martha!:

I made 1/2 of this recipe and I had buttercream left over!! It makes A LOT!

Ingredients
Makes about 9 cups, enough for about 28 cupcakes
2 1/2 cups sugar
10 large egg whites
4 cups (8 sticks or 2 pounds) unsalted butter, cut into pieces
2 teaspoons pure vanilla extract

Directions
Place sugar and egg whites in the heat-proof bowl of an electric mixer. Set bowl over a pan of gently simmering water, and whisk until sugar has dissolved and egg whites are hot to the touch, about 3 minutes. Test by rubbing the mixture between your fingers; it should feel completely smooth.

Transfer bowl to mixer stand. Using the whisk attachment, beat on high speed until mixture has cooled completely and formed stiff and glossy peaks, about 10 minutes.

Add the butter, one piece at a time, and beat until incorporated after each addition. Don't worry if the buttercream appears curdled after all the butter has been added; it will become smooth again with continued beating. Add vanilla, and beat just until combined.

Switch to the paddle attachment, and beat on the lowest speed to eliminate any air pockets, about 5 minutes. If using buttercream within several hours, cover bowl with plastic wrap, and set aside at room temperature in a cool environment. Or transfer to an airtight container, and store in the refrigerator, up to 3 days. Before using, bring buttercream to room temperature, and beat on the lowest speed with the paddle attachment until smooth, about 5 minutes.

I also added a layer of raspberry jam in the middle too! Jason's request!

So there is the delicious cake. It is a pretty dense cake, and not too to heavy which is good since the buttercream is good and rich!!

Hope you like it, and try it soon!!

Take care,
Tania
Love Big, Bake Often

Just a tease....

Here is Jason's Birthday Cake. Coconut Cream Cake, filled with Raspberry Jam, Covered with Coconut Swiss Meringue Buttercream and then covered with shredded coconut. YUM!

Trying to keep this short so that we can spend some time together tonight. So consider this the teaser.....and I will post more pics and recipes tomorrow!

Happy Birthday to Jason, my hubby! Hope it was a great day.

Take Care,

Tania

Love Big, Bake Often