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Leopard Print Buttercream Cake

A quick scroll or spin through the fall offerings of any clothing or home goods retailer this year will have you seeing spots, literally. Leopard print is back in a big way! For some of us it never left (eh, hem).

Leopard Print Buttercream Cake - how to make a pink leopard print cake using buttercream frosting | by Erin Gardner for TheCakeBlog.com

As most of you know, trends that pop up in clothing and home goods almost always make their way onto cakes. When deciding how to tackle this idea, I knew I wanted to go untraditional with colors. Pink leopard print speaks to my 90’s teenage soul in a way that little else does. By all means go with standard browns and tans if that’s your jam. I also decided to use the buttercream transfer method when making my spots to give the finished cake a little added texture and because it’s easier to fix or hide any mistakes along the way. If a spot goes wonky on you, just slide the cake back into the fridge, pop the errant spot off with the tip of a knife, and try again. Just don’t get too fussy with your design. This is one of those times when the more random, the better.

Leopard Print Buttercream Cake - how to make a pink leopard print cake using buttercream frosting | by Erin Gardner for TheCakeBlog.com

LEOPARD BUTTERCREAM CAKE
a tutorial by Erin Gardner

Supplies:

PREP YOUR SUPPLIES

Cut tiny 1 to 2-inch squares of waxed paper. Tint about a cup each of buttercream with the soft pink, fuchsia, and burgundy gel colors. Using piping tips is entirely optional, but I feel they make the job a little easier. Fill bags with small round tips (or just cut small openings) with the burgundy and soft pink. Fill a bag with a slightly larger round tip (or just cut it) with fuchsia. Tint 2 to 3 cups of buttercream dark gray and fill a bag fitted with a large star tip.

Leopard Print Buttercream Cake - how to make a pink leopard print cake using buttercream frosting | by Erin Gardner for TheCakeBlog.com

MAKE THE LEOPARD PRINT BUTTERCREAM TRANSFERS

You can make your leopard spots as large or as small as you like depending on the size of your project. I made mine .5 to 1-inch in diameter. Draw circles on the back of your waxed paper squares if you need a guide, or just freehand it like I did. Use the burgundy buttercream to pipe small lines or dots that roughly outline a small circle. Fill in the center of the circle with the fuchsia buttercream.

Leopard Print Buttercream Cake - how to make a pink leopard print cake using buttercream frosting | by Erin Gardner for TheCakeBlog.com

Leopard Print Buttercream Cake - how to make a pink leopard print cake using buttercream frosting | by Erin Gardner for TheCakeBlog.com

Leopard Print Buttercream Cake - how to make a pink leopard print cake using buttercream frosting | by Erin Gardner for TheCakeBlog.com

Set the square on a baking sheet. Repeat with the other paper squares. I made about 60 leopard spots total to cover a tall 6-inch round. Mix up the patterns you pipe with the burgundy buttercream to vary the look of the spots. Pop the tray of spots into the fridge to chill just until they’re firm to the touch, about 10 minutes.

Leopard Print Buttercream Cake - how to make a pink leopard print cake using buttercream frosting | by Erin Gardner for TheCakeBlog.com

 

COMPLETE THE LEOPARD PRINT CAKE

Pipe a layer of pale pink buttercream on the backs of each spot so that they’ll sit slightly elevated and level on the sides of the cake.

Leopard Print Buttercream Cake - how to make a pink leopard print cake using buttercream frosting | by Erin Gardner for TheCakeBlog.com

Press the spots randomly onto the sides of the chilled buttercream cake. Gently smooth your finger over each spot to ensure it’s fully making contact with the cake.

Leopard Print Buttercream Cake - how to make a pink leopard print cake using buttercream frosting | by Erin Gardner for TheCakeBlog.com

Leopard Print Buttercream Cake - how to make a pink leopard print cake using buttercream frosting | by Erin Gardner for TheCakeBlog.com

Pop the cake back into the fridge until the spots are firm to the touch, about 10 minutes. Peel off the paper backings and repeat the process to fill in any spaces with more spots.

Leopard Print Buttercream Cake - how to make a pink leopard print cake using buttercream frosting | by Erin Gardner for TheCakeBlog.com

Top the cake with piped swirls of dark gray buttercream.

Leopard Print Buttercream Cake - how to make a pink leopard print cake using buttercream frosting | by Erin Gardner for TheCakeBlog.com

Fill in spots between dots with gray pearl sprinkles and garnish the buttercream swirls with assorted sprinkles in complementing shades of pink.

Leopard Print Buttercream Cake - how to make a pink leopard print cake using buttercream frosting | by Erin Gardner for TheCakeBlog.com

Leopard Print Buttercream Cake - how to make a pink leopard print cake using buttercream frosting | by Erin Gardner for TheCakeBlog.com

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Piped Hearts Valentine’s Cake

When it comes to Valentine’s Day cake decorating, hearts and pink color palettes are tradition. Today I’m going to show you how to put a modern spin on these classic Valentine’s Day cake decorations with one of my new favorite piping techniques, wholly inspired by one of my favorite Instagram cakers @frostedfujicakes! Whether you want to make a cake for your honey (or Galentine!) or simply want to get creative with a Valentine’s Day themed cake, this one is so easy to whip up and totally eye-catching.

Piped Hearts Valentine's Cake | by Whitney DePaoli for TheCakeBlog.com

This technique involves imprinting shapes on your cake (in this case, hearts!) and using buttercream piping to fill them in, then accenting with pretty sprinkles to give it even more texture. I went with a rose gold color palette on this one, from the buttercream to the sprinkles, and really love how these pink tones turned out. If you’re not into pink or just want to do something different, you can use any color palette your heart desires! Feel free to think outside the traditional Valentine’s Day color palette on this one.

Piped Hearts Valentine's Cake | by Whitney DePaoli for TheCakeBlog.com

As far as frosting goes, this technique works with any kind of buttercream that’s tintable and pipeable. I’m an American buttercream gal myself, so that’s what you’re seeing in this tutorial. Whatever kind of frosting, color palette, or sprinkle mix you go with, I think this design perfect for any Valentine’s Day celebration! It’s the ideal centerpiece for a party or a fun treat to whip up and impress your date. So versatile!

Piped Hearts Valentine's Cake | by Whitney DePaoli for TheCakeBlog.com

Piped Hearts Valentine's Cake | by Whitney DePaoli for TheCakeBlog.com

PIPED HEARTS VALENTINE’S CAKE
a tutorial by Whitney DePaoli

SUPPLIES:

  • A cake that’s been frosted and chilled (mine is a 6 inch round)
  • 2-3 cups of vanilla buttercream
  • Pink food color gels of your choice
  • Heart-shaped cookie cutter (mine is 1.5 inches, but you can use any size)
  • Piping bags
  • Piping tip 1M (x2)
  • Piping tip 199
  • Piping tip 21
  • 4 ounces of assorted sprinkles
COLOR AND PREP THE BUTTERCREAM

Divide the buttercream into two separate bowls and tint them with the food color gels of your choice. Since I wanted to match the buttercream with the color palette of the sprinkle mix, I used Americolor Dusty Rose for both of these pinks. I think the colors turned out so perfect!

Piped Hearts Valentine's Cake | by Whitney DePaoli for TheCakeBlog.com

Once you’re happy with your buttercream color scheme, prepare four piping bags by fitting two of them with piping tip 1M, one with tip 199, and one with tip 21. Place half of the first color into the piping bag fitted with the 1M tip and the other half into the piping bag fitted with the 199 tip. Divide the remaining buttercream color amongst the remaining two piping bags.

Piped Hearts Valentine's Cake | by Whitney DePaoli for TheCakeBlog.com

Keep in mind that you can use any color palette you want with this design, and can even use a monotone color scheme if that’s what your heart desires. If you do go with all one color, you’ll need one less piping bag fitted with the 1M tip.

IMPRINT THE HEARTS

On your frosted and chilled cake, use the heart-shaped cookie cutter to imprint hearts all around the cake in a random pattern.

Piped Hearts Valentine's Cake | by Whitney DePaoli for TheCakeBlog.com

You’ll want to space the hearts at least two inches apart so that they don’t look too crowded.

Piped Hearts Valentine's Cake | by Whitney DePaoli for TheCakeBlog.com

FILL HEARTS WITH PIPING

Next, use your piping bags to create tiny rosettes and stars within each heart imprint.

Piped Hearts Valentine's Cake | by Whitney DePaoli for TheCakeBlog.com

Piped Hearts Valentine's Cake | by Whitney DePaoli for TheCakeBlog.com

Fill in as much of the heart as possible, and don’t get too discouraged if it looks a little less like a heart shape right now. The sprinkles will make everything come together, I promise!

Piped Hearts Valentine's Cake | by Whitney DePaoli for TheCakeBlog.com

ADD SPRINKLES

One by one, add sprinkles to each heart to fill in any gaps and add even more texture. I love how the sprinkles enhance the buttercream colors and piping!

Piped Hearts Valentine's Cake | by Whitney DePaoli for TheCakeBlog.com

When you’re finished adding sprinkles to the hearts, continue adding sprinkles in the spaces around them. My only tip with this process is: keep a damp paper towel handy. Pressing your finger to a damp paper towel before touching it to a sprinkle can help with quick placement because the sprinkles won’t fall off your finger as easily. If you’re not into placing the sprinkles with your fingertips, you can use tweezers as an alternative. Either way will be a little tedious, but totally worth it for this look!

Piped Hearts Valentine's Cake | by Whitney DePaoli for TheCakeBlog.com

Piped Hearts Valentine's Cake | by Whitney DePaoli for TheCakeBlog.com

NOTE: gold and silver dragées are considered safe for cake decoration but have not been approved by the FDA for consumption. To play it safe, instruct your guests not to eat the long gold rods.

 

CREATE THE ROSETTE ROPE BORDER

Once you’re finished adding all the sprinkles, it’s time to finish off the cake with a beautiful rosette rope border! To get the look, use the piping bag fitted with the 1M tip. Place the piping tip about an inch inwards from the edge of the cake, holding the piping tip at about a 45 degree angle towards you. Then, pipe rosettes counter clockwise in alternating colors.

Piped Hearts Valentine's Cake | by Whitney DePaoli for TheCakeBlog.com

Repeat the process of piping rosettes, alternating colors each time until you’ve got a pretty rosette border around the top of the cake.

Piped Hearts Valentine's Cake | by Whitney DePaoli for TheCakeBlog.com

Add more sprinkles to the rope border to tie the whole cake together.

Piped Hearts Valentine's Cake | by Whitney DePaoli for TheCakeBlog.com

And voila – a total stunner for Valentine’s Day!

Piped Hearts Valentine's Cake | by Whitney DePaoli for TheCakeBlog.com


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Pink Grapefruit Cake

As we recover from piles of snow and blizzard blasts, winter citrus has a way of showing up just at the right time.  Meyer lemons, blood oranges, sweet limes, and more – there is nothing more refreshing than citrus season to chase away dreary skies and awaken the senses. Especially when it arrives as a cheery, tart yet sweet, grapefruit cake.

Pink Grapefruit Cake. A light olive oil cake filled with grapefruit curd and frosted with whipped vanilla buttercream - perfect for spring brunches, showers and birthdays | by Tessa Huff for TheCakeBlog.com

Sweet mixed with a touch of bitterness, grapefruit makes for a mellow yet unexpected flavor within a layer cake.  While grapefruit might not be as tart and mouth-puckering as some of its citrus cousins, it is perfectly vibrant yet smooth within a cake and filling.  Suffering from the post-holiday or just plain winter blues?  Brighten up your week with this grapefruit cake!

Pink Grapefruit Cake. A light olive oil cake filled with grapefruit curd and frosted with whipped vanilla buttercream - perfect for spring brunches, showers and birthdays | by Tessa Huff for TheCakeBlog.com

Citrus pairs perfectly with a fresh olive oil cake, and that is exactly what I’ve done here.  Using a light, extra virgin olive oil keeps the cake extra moist and slightly floral.  The added poppy seeds add a bit of texture within the tender layers of cake.  The grapefruit curd filling is silky smooth without being too rich or heavy.  Made with sweetened condensed milk instead of eggs, this curd is a game changer.  I decided to cut my cakes in half to make multiple layers for the curd to be spread in between and almost soak in, which moistened each layer of cake even further.  A simple whipped vanilla buttercream was used to frost the cake.  While sometimes this type of buttercream is too sweet for my palette, I find that it pairs well with the slightly bitter and floral elements of the rest of the cake.

Pink Grapefruit Cake. A light olive oil cake filled with grapefruit curd and frosted with whipped vanilla buttercream - perfect for spring brunches, showers and birthdays | by Tessa Huff for TheCakeBlog.com

PINK GRAPEFRUIT CAKE
a recipe by Tessa Huff

For the Olive Oil Cake:
1 cup cake flour
1 1/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons poppy seeds
1/2 cup unsalted butter, softened
1/4 cup extra virgin olive oil
1 1/2 cups granulated sugar
2 whole eggs
1 egg yolk
3/4 cup + 2 tablespoons buttermilk (scant 1 cup)

  1. Preheat oven to 350 degrees.  Grease and flour three 6-inch cake pans and set aside.
  2. Sift together the flour, baking powder, baking soda, and salt.  Stir in the poppy seeds and set aside.
  3. In the bowl of an electric mixer, beat the butter until smooth.
  4. Add in the olive oil and sugar.  Mix together on medium speed for about 2 minutes.
  5. With the mixer running on low, add in the eggs and egg yolk – one at a time.
  6. Stop the mixer and scrape down the sides and bottom of the bowl.
  7. In alternating batches (starting and ending with the dry ingredients), add in the flour and the buttermilk with the mixer on low.
  8. Once incorporated, mix on medium for no loner than about 20 seconds, or until the batter is smooth.
  9. Evenly distribute into the cake pans and bake for about 26 to 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean.
  10. Let cool on a wire rack for about 10 to 15 minutes before removing the cake from their pans.
  11. Allow cakes to completely cool (or even chill in the refrigerator wrapped in plastic) before slicing the cakes in half.

For the Grapefruit Curd:
(adapted from Elizabeth Falkner’s “Demolition Desserts”)

2 teaspoons gelatin powder
3/4 granulated sugar
3/4 cup fresh grapefruit juice, divided
1 stick unsalted butter, diced
scant 1/2 cup sweetened condensed milk

  1. Sprinkle the gelatin in a small bowl.  Gently stir in a few tablespoons of the grapefruit juice and set aside to bloom (about 5 minutes).
  2. Meanwhile, place the sugar, grapefruit juice, and butter in a medium saucepan.
  3. While stirring, bring mixture to a simmer.
  4. Whisk in the gelatine mixture and continue to stir over low heat for a couple minutes, or until you are certain that the gelatine has dissolved.
  5. Remove from heat and place into a heat-proof container.
  6. Stir in the condensed milk and refrigerate for at least 2 hours, or until set.

For the Whipped Vanilla Buttercream:
1 cup unsalted butter, softened
3 to 3 1/2 cups confectioner’s sugar (powdered sugar)
2 teaspoons vanilla extract
splash milk, if necessary
gel food coloring (optional)

  1. Using an electric mixer, beat the butter on medium until smooth.
  2. With the mixer on low, gradually add in the sugar and vanilla.
  3. Once incorporated, turn the mixer up to medium-high for about 2 to 4 minutes, or until light,fluffy, and very pale in color.
  4. Add in milk or more sugar until desired consistency and mix until incorporated, if necessary.
  5. Use gel food coloring to tint the frosting, if desired.

Recipe Notes:

  • Cake recipe may be baked in two 8 or 9-inch cake pans.
  • Choose a more floral olive oil as opposed to a grassy one.
  • Use buttercream to create a dam for the grapefruit curd by piping a ring of buttercream around the edge of each layer of cake before filling with the curd.
  • Once filled with the grapefruit curd, crumb coat and chill to set (about 20 minutes) before frosting the cake – this helps to stabilize the curd a bit, making it easier to frost.
  • To create the buttercream watercolor effect, divide the buttercream into 3 to 4 bowls and tint each the color of your choice.  Starting at the bottom, begin frosting with your first color of buttercream, then gradually add in more colors as you make your way up the sides of the cake.  Use the last color to frost the top of the cake.  Use any leftover frosting in each color to add layers of color for a more integrated, watercolor look.  Use an off-set spatula to keep things looking rustic and organic.

Pink Grapefruit Cake. A light olive oil cake filled with grapefruit curd and frosted with whipped vanilla buttercream - perfect for spring brunches, showers and birthdays | by Tessa Huff for TheCakeBlog.com

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Lemon Blueberry Cake

Today’s cake is tart yet sweet and perfect for summer. A tender butter cake is brightened with a hint of fresh lemon juice and flecks of lemon zest. Wild blueberries dancing throughout each layer give the cake a pop of contrast, both in appearance, texture and taste. Then comes the dreamy cream cheese frosting that boasts tangy cream cheese and tart lemon juice balanced with mellow butter and powdery sugar.  It’s the kind of frosting you’ll want to eat with a spoon, if you’re in to that kind of thing.

Lemon Blueberry Cake - lemon cake studded with wild blueberries, topped with lemon cream cheese frosting | by Carrie Sellman for TheCakeBlog.com

Rustic swirls keep the frosting simple and casual, making this cake a welcomed addition to any of your summer events.  Topped with clusters of lemon wedges, fresh berries and edible flowers, the complete package looks pulled together but truly takes little effort.  Don’t worry, we won’t tell anyone how easy it was!

Lemon Blueberry Cake - lemon cake studded with wild blueberries, topped with lemon cream cheese frosting | by Carrie Sellman for TheCakeBlog.com

Lemon Blueberry Cake - lemon cake studded with wild blueberries, topped with lemon cream cheese frosting | by Carrie Sellman for TheCakeBlog.com

Lemon Blueberry Cake - lemon cake studded with wild blueberries, topped with lemon cream cheese frosting | by Carrie Sellman for TheCakeBlog.com

 

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Lemon Blueberry Cake

4.9 from 28 reviews

Lemon Blueberry Cake. A tender layer cake recipe brightened with lemon juice, lemon zest and wild blueberries, frosted with a tangy sweet lemon cream cheese frosting.

  • Author: Carrie Sellman
  • Prep Time: 45 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: One 8” Round Cake (3 layers) 1x
  • Category: Dessert
  • Cuisine: Cake
Scale

Ingredients

For the Lemon Blueberry Cake:

  • 3 cups cake flour + 2 tablespoons cake flour, divided
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 8 ounces unsalted butter, room temperature
  • 2 cups granulated sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 1 tablespoon organic lemon zest
  • 3/4 cup whole milk
  • 1/4 cup lemon juice
  • 2 cups wild blueberries, frozen or fresh

For the Lemon Cream Cheese Frosting:

  • 16 ounces cream cheese, softened
  • 8 ounces unsalted butter, softened
  • 46 cups confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon organic lemon zest
  • 2 tablespoons lemon juice

For the Assembly:

  • Lemon slices
  • Fresh blueberries
  • Edible flowers (optional)

Instructions

Make the Lemon Blueberry Cake:

  1. Preheat oven to 350. Butter and lightly flour three 8″ round pans. Line with parchment paper circles.
  2. Sift together 3 cups cake flour, baking powder and salt. Set aside.
  3. In a small bowl, combine milk and lemon juice.  Stir to combine and set aside for milk to curdle.  This is similar to making homemade buttermilk!
  4. In the bowl of a stand mixer, beat butter and sugar on medium-high using the paddle attachment.  Beat until pale and fluffy, about 4 minutes.
  5. With the mixer on low, add eggs one at a time.  Mix well after each egg.
  6. Add vanilla extract and lemon zest.  Mix to combine.
  7. Add the flour mixture in three batches, alternating with the milk, beginning and ending with the flour mixture.  Do not over mix.  Stop the mixer and scrape down the bowl.
  8. In a small bowl, gently toss blueberries with 2 tablespoons cake flour to coat. Using a spoon or spatula, gently fold blueberries into batter, being careful not to break berries.
  9. Divide batter evenly between the three 8″ round pans.
  10. Bake for 30-33 minutes, until toothpick inserted into center comes out clean.
  11. Let cool in pans for 10 to 15 minutes, then remove to wire rack to finish cooling.

Make the Cream Cheese Frosting:

  1. Using a stand mixer fitted with the paddle attachment, mix the butter and cream cheese until smooth.
  2. Add vanilla, lemon zest and juice and mix until combined.
  3. Gradually add confectioners sugar, adjusting amount, until desired sweetness is reached. Scrape down the sides of the bowl. Whip until smooth.

Assemble the Cake:

  1. Place one layer of cake onto serving plate or cake stand and top with about one cup of lemon cream cheese frosting.  Repeat with second cake layer, more frosting and then last layer of cake.  Crumb coat and frost cake with remaining frosting.  Decorate with lemon slices, additional blueberries and edible flowers, if desired.
  2. Store in refrigerator.  Serve at room temperature.

Notes

  • If using frozen blueberries in the cake, do not thaw before mixing into cake batter.  Avoiding over mixing once the berries are added to prevent the cake batter from turning grayish-purple from their juices.
  • I used 365 Frozen Organic Wild Blueberries from Whole Foods.
  • You may bake this as two full-sized 8″ round cake layers. Alternatively, I baked it as three intentionally shorter 8″ round layers – this saves time and effort because the shorter layers do not need to be torted.
  • If frosting is too thin after whipping, refrigerate for 30 minutes before assembling cake.  The chilled frosting will have a thicker consistency.  For an even thicker consistency, add additional confectioners’ sugar as desired.

Keywords: lemon blueberry cake

 

Lemon Blueberry Cake - lemon cake studded with wild blueberries, topped with lemon cream cheese frosting | by Carrie Sellman for TheCakeBlog.com

Lemon Blueberry Cake - lemon cake studded with wild blueberries, topped with lemon cream cheese frosting | by Carrie Sellman for TheCakeBlog.com

Lemon Blueberry Cake - lemon cake studded with wild blueberries, topped with lemon cream cheese frosting | by Carrie Sellman for TheCakeBlog.com

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Lemon Lavender Cupcakes

These Lemon Lavender Cupcakes are so light in flavor and will have your taste buds dying for spring! The sweet lemon cupcake with the light lavender frosting is such a delicious and fun combination!

So these cupcakes are totally getting me in the mood for spring! I know it’s still February, but we’ve had such crazy weather this winter that our bulb flowers are already starting to come through and have been for weeks now. I’m pretty sure we’ll have tulips by the end of the month. It’s nutty!

Lemon Lavender Cupcakes - easy lemon cupcakes with a light lavender frosting | by Lindsay Conchar for TheCakeBlog.com

Our weather goes back and forth from being sunny and cold to rainy/cloudy and around 65 constantly. It’s no wonder the flowers don’t know whether to wait or just bloom. Every time I go to grab a jacket when I walk our dog, I have to open the door and see if it’s a light jacket kind of day or a heavy jacket, hat and gloves kind of day. You just never know! So these cupcakes are perfect to carry me into spring in February.

Lemon Lavender Cupcakes - easy lemon cupcakes with a light lavender frosting | by Lindsay Conchar for TheCakeBlog.com

Lately I’ve been into trying out some of the floral flavorings that are available. I’ve always wanted to try them. I made a cake with rose water a few weeks ago and was surprised by how much I loved the flavor, as did my taste testers. It certainly had a floral element to it, but it was like candied flowers, if you can imagine it.

So naturally I was excited to give lavender a try after loving the rose water so much. Yet again, I was pleased with the flavor! Certainly a bit floral, but not in such a way that it’s unappealing to eat. It smells more floral then it tastes, which is kind of neat. Lavender is known for helping with sleep and relaxation, so it’d make sense to have these cupcakes as a late night treat. The sugar might give you an energy bump, but surely the lavender will relax you. 😉

Lemon Lavender Cupcakes - easy lemon cupcakes with a light lavender frosting | by Lindsay Conchar for TheCakeBlog.com

The lavender is also wonderful with the lemon. It complements the floral element really well. The lemon is incorporated into the cupcake with some fresh lemon juice and lemon zest. For the frosting, I used lavender extract and a sprinkling of lavender flowers for decorating.

Lemon Lavender Cupcakes - easy lemon cupcakes with a light lavender frosting | by Lindsay Conchar for TheCakeBlog.com

These Lemon Lavender Cupcakes turned out great! The lemon cupcake is light and moist and the lavender frosting is soft and lovely. Together they make a great cupcake for trying something new or a fun get together. I hope you enjoy them as much as we did!

Lemon Lavender Cupcakes - easy lemon cupcakes with a light lavender frosting | by Lindsay Conchar for TheCakeBlog.com

 

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Lemon Lavender Cupcakes

4 from 5 reviews

Lemon Lavender Cupcakes – easy lemon cupcakes with lavender buttercream frosting, topped with lavender flowers and fresh lemon slices.

  • Author: Lindsay Conchar
  • Yield: 1214 Cupcakes 1x
  • Category: Dessert
  • Cuisine: Cupcakes
Scale

Ingredients

For the Lemon Cupcakes:

  • 6 tablespoons unsalted butter, room temperature
  • 3/4 cup sugar
  • 6 tablespoons sour cream
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon grated lemon zest
  • 3 large egg whites, room temperature
  • 1 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • ¼ cup milk
  • 1 tablespoon water
  • 3 tablespoons fresh lemon juice (12 lemons)

For the Lavender Frosting:

Instructions

  1. To make the cupcakes, preheat the oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
  2. In a large mixing bowl, cream the butter and sugar together until light in color and fluffy, about 3-4 minutes.
  3. Add the sour cream, vanilla extract and lemon zest and mix until well combined.
  4. Add the egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
  5. Combine the dry ingredients in another bowl, then combine milk, water and lemon juice in a measuring cup.
  6. Add half of the dry ingredients to the batter and mix until well combined.
  7. Add the milk mixture and mix until well combined.
  8. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
  9. Fill cupcake liners about ¾ full. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.
  10. Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling.
  11. While the cupcakes are cooling, make the frosting. Beat the butter and shortening together until smooth.
  12. Add about half of the powdered sugar and mix until smooth.
  13. Add about 2 tablespoons of water or milk and the extracts and mix until smooth.
  14. Add the remaining powdered sugar and mix until smooth. Add additional water or milk, if needed.
  15. Add violet icing color to the frosting until it reaches the desired shade of purple.
  16. Pipe the frosting on top of the cupcakes using a closed star piping tip like this one. Top the cupcakes with a sprinkle of lavender and half a slice of lemon.

Notes

  • To make the frosting all butter, replace the 1/2 cup shortening with an additional 1/2 cup salted butter.

 

Lemon Lavender Cupcakes - easy lemon cupcakes with a light lavender frosting | by Lindsay Conchar for TheCakeBlog.com

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Hello world!

Welcome to WordPress. This is your first post. Edit or delete it, then start writing!

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Message Board Sheet Cake

I’m a big fan of cake designs that offer many paths to the destination! Happen to have a scalloped cake comb and small letter mold on hand, awesome! No tools? No problem! Both of the key components to this design, the message board and letters, are easy to achieve no matter what you happen to have on hand.

Message Board Sheet Cake | by Erin Gardner for TheCakeBlog.com

 

Create this cake to share your feelings this Valentine’s Day or make it any day you need to get something off your chest! The design works perfectly for a number of occasions including showers, gender reveals, and of course, birthdays. Change up the colors and font to match your event’s design.

Message Board Sheet Cake | by Erin Gardner for TheCakeBlog.com

MESSAGE BOARD SHEET CAKE
a tutorial by Erin Gardner

Supplies:

  • 9 x 13” Sheet cake finished with a thin layer of plain buttercream
  • Extra plain buttercream, about 1 cup
  • Pink Buttercream, about 3 cups
  • Scalloped cake comb
  • Bench scraper
  • Small icing spatula
  • White chocolate
  • Small piping bag or paper cone
  • Small letter mold (optional)
  • Piping bag
  • Basketweave tip (with flat side)
  • Heart candies (optional)
MAKE THE MESSAGE BOARD

Top the sheet cake with a thick layer of pink buttercream. Don’t worry about covering the cake all the way to the edges, but do focus on making the layer as level as possible. This will make it easier for you to achieve cleaner lines. Drag a scalloped cake comb through the buttercream to create lines. Overlap the comb by a line or two as you work your way down the cake lengthwise. Chill the cake until the buttercream is firm to the touch. Alternatively, fill a piping bag with a large round tip and pipe lines across the cake. Be aware that this method will use about twice as much buttercream.

Message Board Sheet Cake | by Erin Gardner for TheCakeBlog.com

Message Board Sheet Cake | by Erin Gardner for TheCakeBlog.com

Message Board Sheet Cake | by Erin Gardner for TheCakeBlog.com

Dip your bench scraper in warm water and use the long edge to cut about an inch border on each edge of the cake. Use a small icing spatula to help lift the excess frosting away.

Message Board Sheet Cake | by Erin Gardner for TheCakeBlog.com

Message Board Sheet Cake | by Erin Gardner for TheCakeBlog.com

Message Board Sheet Cake | by Erin Gardner for TheCakeBlog.com

Fill a piping bag fitted with a basketweave tip with plain buttercream. Hold the bag with the smooth side of the tip facing up and fill in the cake’s border. Use a small icing spatula to flatten the piped edges.

Message Board Sheet Cake | by Erin Gardner for TheCakeBlog.com

Message Board Sheet Cake | by Erin Gardner for TheCakeBlog.com

Message Board Sheet Cake | by Erin Gardner for TheCakeBlog.com

MAKE THE CHOCOLATE LETTERS

Melt the white chocolate and pour it into a small piping bag or paper cone. Fill just a few letters at a time with the melted chocolate. Shake and tap the mold against your work surface to release any air bubbles. Scrape the excess chocolate away with a small knife or icing spatula. Allow the letters to firm up at room temperature or pop the mold in the fridge to speed the process up. If you don’t have a mold, print or write out your message on a piece of paper. Layer a piece of parchment paper on top and tape it down. Trace the letters with the piped white chocolate.

Message Board Sheet Cake | by Erin Gardner for TheCakeBlog.com

COMPLETE THE MESSAGE BOARD CAKE

Carefully un-mold the letters or lift them from the parchment paper. Arrange your message on a piece of parchment paper to determine your layout. Count the number of ridges on the cake and begin to add your design starting from the center out. This will help ensure you don’t run out of room or have to move letters once they’re placed. If for some reason you want to change your design, pop the cake back in the fridge to firm up before carefully lifting off the letters with the tip of a small knife. Finish the design by adding a few of your favorite heart-shaped candies.

Message Board Sheet Cake | by Erin Gardner for TheCakeBlog.com

Categories
Uncategorized

Sprinkle Girl Cake

I am officially obsessed with these little sprinkle-haired cuties. A few years ago cakes featuring girls with hair made of berries and fresh fruit started popping up all over Instagram. Instantly, I used my dessert forces for evil and thought, “Oooh, that’d be even better with candy or sprinkles!” The idea was filed away in the back of my brain and forgotten. Fortunately, it didn’t disappear entirely! It popped back up as I brainstormed ideas for Valentine’s Day cakes.

Sprinkle Girl Cake - how to make cute girly face cakes with sprinkles for the hair and chocolate heart sunglasses | by Erin Gardner for TheCakeBlog.com

V-day is often a time to get all smoochie with your sweetie, but it’s also the perfect opportunity to celebrate the special gal pals in our lives, both young and old. Take away the little cupcake buns (or leave them, do you), and it’d also be cool for a little dude. I can see this cake taking shape a million different ways – endless sprinkle blend options, glasses in flower shapes, circles, diamonds, or even seashells for a little mermaid (OMG, DOING THAT NEXT). I can’t wait to see how you make this design your own!

Sprinkle Girl Cake - how to make cute girly face cakes with sprinkles for the hair and chocolate heart sunglasses | by Erin Gardner for TheCakeBlog.com

SPRINKLE GIRL CAKE
a tutorial by Erin Gardner

Supplies

  • 6-inch round or oval cake — frosted with buttercream in your chosen flavor or skin tone
  • Cupcake(s) frosted with the same buttercream, enough for how many buns you’d like
  • Coating chocolate in your chosen sunglass color (I used pink and turquoise)
  • 2-inch heart cookie cutter
  • Small piping bag or paper cone
  • Sprinkles in your chosen colors (I used Blush Sprinkles by Sweetopolita.)
  • Taffy candy in a matching color (like Airheads or Frooties)
  • Gummy lips (I used Brach’s Cinnamon Lips or you could make these Chocolate Lips)
  • Toothpick or wooden skewer
MAKE THE SUNGLASSES

Melt the coating chocolate in a small heatproof bowl in the microwave at 50% power or over a double boiler and line a baking sheet with parchment paper. Spoon a puddle of melted chocolate onto the paper and tap the sheet against your work surface to spread the chocolate out and smooth it over.

Sprinkle Girl Cake - how to make cute girly face cakes with sprinkles for the hair and chocolate heart sunglasses | by Erin Gardner for TheCakeBlog.com

Sprinkle Girl Cake - how to make cute girly face cakes with sprinkles for the hair and chocolate heart sunglasses | by Erin Gardner for TheCakeBlog.com

Drop the heart cutter into the chocolate. Pop the tray into the fridge to help the chocolate harden quickly, about 5 minutes. Lift the cutter from the hardened chocolate and carefully push the heart out. Repeat to make a second heart.

Sprinkle Girl Cake - how to make cute girly face cakes with sprinkles for the hair and chocolate heart sunglasses | by Erin Gardner for TheCakeBlog.com

Fill a small piping bag or paper cone with the melted chocolate. Pipe a small arc to make the bridge of the sunglasses.

Sprinkle Girl Cake - how to make cute girly face cakes with sprinkles for the hair and chocolate heart sunglasses | by Erin Gardner for TheCakeBlog.com

ADD THE SPRINKLE HAIR

Carefully add spoonfuls of sprinkles to the upper portion of the cake to create “hair” on each side of a part. I picked side parts for my cuties, but you could just as easily go for a classic center part. One the sprinkles are placed, tap the spoon on top of them to press them into the buttercream. Use the tip of a skewer or toothpick to remove any stray sprinkles.

Sprinkle Girl Cake - how to make cute girly face cakes with sprinkles for the hair and chocolate heart sunglasses | by Erin Gardner for TheCakeBlog.com

Sprinkle Girl Cake - how to make cute girly face cakes with sprinkles for the hair and chocolate heart sunglasses | by Erin Gardner for TheCakeBlog.com

Sprinkle Girl Cake - how to make cute girly face cakes with sprinkles for the hair and chocolate heart sunglasses | by Erin Gardner for TheCakeBlog.com

Pick up the cupcake and press the frosting into the sprinkle blend to completely cover the surface of the cupcake.

Sprinkle Girl Cake - how to make cute girly face cakes with sprinkles for the hair and chocolate heart sunglasses | by Erin Gardner for TheCakeBlog.com

Sprinkle Girl Cake - how to make cute girly face cakes with sprinkles for the hair and chocolate heart sunglasses | by Erin Gardner for TheCakeBlog.com

Add the cupcake bun to your sprinkle hair. Attach it to the cake with a dab of buttercream on the side or the bottom of the cupcake to keep it from sliding. Repeat to make as many buns as you like.

Sprinkle Girl Cake - how to make cute girly face cakes with sprinkles for the hair and chocolate heart sunglasses | by Erin Gardner for TheCakeBlog.com

Sprinkle Girl Cake - how to make cute girly face cakes with sprinkles for the hair and chocolate heart sunglasses | by Erin Gardner for TheCakeBlog.com

ADD THE HEART SUNGLASSES

Add the heart-shaped lenses to the cake using a dab of buttercream on the back of each heart. This also helps lift them up a little, so they don’t lay completely flat on the cake. Slide the bridge in between the lenses and poke it into place with a skewer or toothpick.

Sprinkle Girl Cake - how to make cute girly face cakes with sprinkles for the hair and chocolate heart sunglasses | by Erin Gardner for TheCakeBlog.com

Sprinkle Girl Cake - how to make cute girly face cakes with sprinkles for the hair and chocolate heart sunglasses | by Erin Gardner for TheCakeBlog.com

COMPLETE THE CAKE

Cut a 1/2-inch wide strip from a piece of taffy candy in a coordinating color. Place the strip over where the cupcake touches the cake and tuck the sides down. Repeat with the other bun, if using. Get even fancier and create tiny bows out of the taffy candy, just like you’d make a fondant bow. Add the candy lips and a tiny heart sprinkle beauty mark.

Sprinkle Girl Cake - how to make cute girly face cakes with sprinkles for the hair and chocolate heart sunglasses | by Erin Gardner for TheCakeBlog.com

Sprinkle Girl Cake - how to make cute girly face cakes with sprinkles for the hair and chocolate heart sunglasses | by Erin Gardner for TheCakeBlog.com

 

If you make a Sprinkle Girl Cake, be sure to share it with us. Tag @thecakeblog on Instagram or use #thecakeblog. Or if you’re more of a Pinterest person, upload your photo onto our pin!

Sprinkle Girl Cake - how to make cute girly face cakes with sprinkles for the hair and chocolate heart sunglasses | by Erin Gardner for TheCakeBlog.com