We celebrated together as a family this past Sunday. I was in charge of dessert and couldn’t have been happier, another chance (/challenge) to bake a cake!
I let the birthday girl pick the kind and like a true summer girl she went with vanilla cake and a lemon frosting. I couldn’t wait to try it out for her. Real Simple put out an article (click here) on cake baking a few months ago and I have been inspired ever since. It breaks down the basics: chocolate or vanilla cake, throws in a few frosting options, fun toppings, as well as ‘fancy’ toppings to give it that wow factor. The result? You are left with a cake that’s sure to impress.
A few hints I’d like to point out to make the cake baking experience even easier:
- Don’t attempt to make the cake from start to finish all at once – it’s too much! First bake the actual cakes. Once cooled, wrap in saran wrap and store on the counter for a day or in the fridge for a few days. Frost and decorate your cake at a later point.
- You really need room temperature butter and eggs on this one. Don’t skip that step – for the cakes and frosting.
- To line the cake pans with parchment place the bottom piece on parchment paper and trace a circle. Then cut it out for a perfect fit.
Carolyn’s cake was a vanilla base, lemon frosting, and topped with candied lemons. We gobbled it up.