So, my good friend "Big Guy" had a birthday on Friday. I told him I wanted to make him a birthday cake and organize something for his birthday. I told him he could have any kind of cake he wanted. I was pretty sure he'd ask for something chocolate and then I could try one of the many chocolate cakes on my "must-try" list. But, no, he chose a lemon cake.
Nothing wrong with that choice of course. But, man, I sure have been on a lemon baking kick lately. And, not just lemon desserts, but lemon cakes too. First there was the Luscious Lemon Cake for my sister-in-law's birthday. Then there was the TWD Lemon Yogurt Cake which I turned into a birthday cake for myself. And so Big Guy's lemon cake makes three. (Even though I so badly want to join the Cake Slice group - haven't heard a response yet - I guess it is a good thing I am not in that group because then that would have been 4 lemon cakes in 3 months! )
And, like I said, lemon cakes are not the only lemon goodies that have come out of my oven recently. There was my delicious Lemon Apricot Cupcakes, the TWD Lemon Custard and Lemon Cookies (that I haven't even posted yet). Phew. Lemon is good though - so its all good. But hopefully the next birthday in my life will choose something other than lemon!
So, it was a tough choice - what lemon cake to make? The first two I made received rave reviews. But, I am a sucker for trying new things. It's kind of like celebrities and their red carpet wear - even if they make the best dressed list and are the talk of the town, they'd rather take a chance next time than do a repeat. OK, that is a bit of an exaggeration, because I do rely on standbys but I love to try new things - so you get the metaphor. The Cake Slice bakers hit the blogs hard with their tempting and gorgeous photos of their Lemon Chiffon cakes. I almost chose this cake to make, almost.
But, I didn't. Jessica from the awesome blog A Singleton in the Kitchen made the Lemon Drop Cake from Baked. As you may know, I just got this cookbook for my birthday from my lovely friend Jaci and after reading the recipe and getting inspired by Jessica and chose the Baked cake. She posted the recipe here so I am not going to do so because this post is already pretty long. So, late into the night I began making the cake. I had learned from Jessica's post that it was a delicate cake and that I needed to proceed with care. Did I listen?
I did not panic though. I saw how Jessica was able to turn almost disaster into a beautiful cake, so I plowed on. I was able to carefully cut the cracked layer (which was cooked all the way through) thanks to my NEW Atteco Revolving Cake Stand which I got from Hubby for my Birthday ( I never knew I NEEDED this and I LOVE it). I then cut the badly sunken cake in half and decided not to use the top half (with an undercooked sunken center). There - three layers just how the Baked boys intended. But, what to do with the good cake ring around the sunken center of that fourth layer?
Mini Lemon Drop cakes!! I used a biscuit cutter to cut out four circles. I filled them with the lemon curd, crumb coated them and then frosted them with the lemon buttercream frosting from the Luscious Lemon Cake (I was too tired to do the complicated looking one in the Baked book). And, in honor of spring and the new baking group I created - Sweet Melissa Sundays - to bake our way through the Sweet Melissa Baking Book, I decorated them using little bee toppers. How cute are those? Anyhow, the baking group will start posting next Sunday and there is a giveaway of the Baking Book that is open until 11:59PM PST tonight! Come join us!