Amaya's Pink Ruffle Cake

I haven't made a cake in a while, so was excited to make this for my birthday twin: cutie pie Amaya.

I thought it turned out pretty nice.  And I'm very in love with my new cake stand.

Here are the details and linked recipes for each part of the cake:

• Cake: Really Good White Cake
• Filling: Lemon Curd
• Frosting: Vanilla Buttercream

And, a few notes:  

• I made two batches of the buttercream.  One batch is typically enough for a 9-inch layer cake, but the ruffles use up more than you would on an average frosting job.  
• I found this video on ruffles very helpful.  I've watched it many times.  
• Before putting the ruffles on the cake, do a crumb coat and refrigerate the cake for about 20 minutes.  A crumb coat is a very thin layer of frosting that seals in all of the insides and crumbs before you do the "real" frosting.  You should use about one cup of frosting for the crumb coat.  This is what the cake looked like after the crumb coat. 

And the finished product!  TA-DA!!

Happy birthday, Amaya!  

Lemon Curd

This lemon curd is absolutely fantastic.  It has an intense lemon flavor and could be used on crepes, tarts, or on toast.  I used it as a filling in this cake and was happy to have a little left after to eat with a spoon.  This is one situation where homemade definitely blows store-bought out of the water.

LEMON CURD

• 12 large egg yolks
• 2 cups sugar
• 1 cup fresh lemon juice
• zest of 4 lemons
• 1 cup unsalted butter, cut into 1 tablespoon pieces, at room temperature

In a saucepan over medium heat, bring 2 to 3 inches of water to a simmer.

            

In a heatproof medium bowl, whisk together the egg yolks and sugar until thoroughly combined.

Whisk in the lemon juice and zest and set the bowl on the saucepan, making sure the bottom does not touch the simmering water.

Cook, whisking occasionally, until the mixture is thick enough to coat the back of a spoon and the temperature registers 180°F, 20 to 30 minutes.

           

Strain the curd through a fine-mesh sieve set over a clean medium bowl.

Add the butter a few pieces at a time, stirring with a rubber spatula.

When all the butter has been incorporated, blend with an immersion blender (or hand mixer) until the curd is completely smooth, about 30 seconds.

           

Strain the curd once again, this time into a storage container.

Press plastic wrap onto the surface and refrigerate until chilled and set, 3 to 4 hours.

Do  Ahead: Stored in an airtight container, the lemon curd can be held for up to 1 week in the refrigerator or for 4 months in the freezer.

Source:  Caitlin Freeman

Lemon Mousse

Textures get me sometimes.  I either love or hate some foods based entirely on texture.  Cooked mushrooms are too slimy and shrimp and lobster too segmented.  Mousse, however, is a texture I love: light, smooth, fluffy.  And I REALLY love all things lemon.  This is really delicious. 

I made it for my besties the other night for our annual ornament exchange and get together and it was a hit!  It was nice that it could be made ahead so that we had more time to cackle and fa-fa (both terms used to describe what girlfriends do when they have been friends for 15+ years and have a lot to catch up on, in case you didn't know).  There really is something to be said for long-time friends.  Love those girls!   

 

LEMON MOUSSE

• 3 extra-large whole eggs
• 3 extra-large eggs, separated
• 1 cup plus 2 tablespoons sugar
• 2 teaspoons grated lemon zest
• 1/2 cup freshly squeezed lemon juice (4 lemons)
• Kosher salt
• 1 cup heavy cream
• 1/2 cup good bottle lemon curd, at room temperature
• sweeteened chipped cream (recipe below)
• sliced lemons, for garnish

In a large heat-proof bowl, whisk together the 3 whole eggs, 3 egg yolks, 1 cup sugar, lemon zest, lemon zest, and a pinch of salt.


Place the bowl over a pan of simmering water and cook, stirring constantly for about 10-12 minutes, until the mixture is thick like pudding. 


Take off the heat and set aside for 15 minutes.


Cover with plastic wrap directly on the surface and refrigerate for 1-2 hours or overnight until completely chilled. 


Place half the egg whites and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. 


Beat on high speed. 


Add the remaining 2 tablespoons of sugar and continue to beat until the whites are stiff and shiny. 


Carefully fold the beaten whites into the cold lemon mixture with a rubber spatula. 


NOTE:  If you're insecure about folding, sometimes I am, here's a great little demo video that might help.  There's a lot of folding in this recipe so you want to feel good about it. 


Place the cream in the same bowl of the electric mixer fitted with the whisk attachment (no need to clean the bowl) and beat on high until the cream forms stiff peaks.


Carefully fold the whipped cream into the lemon mixture.


Fold in the lemon curd and pour into a 7-inch diameter, 3-inch deep souffle dish OR into 6 individual ramekins.


Chill. 


Decorate with sweetened whipped cream and lemon slices.   



SWEETENED WHIPPED CREAM

• 1 cup heavy cream
• 1 tablespoon sugar
• 1/2 teaspoon vanilla extract

Place the cream, sugar, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. 


Whip on medium and then high speed until the cream just forms stick peaks.


Use a pastry bag to decorate the edges of the mousse. 


Source:  Ina Garten