citrus cake

Hello!

A month. I know. A whole entire month, basically, between posts.

Here’s where I’ve been:

– Learning the work-life balance (it’s not easy!)

– Gradually turning my new place into a home

– On vacation for a week/in a wedding!

– Surviving a break-in…

To get it out of the way, yes, my house was broken into. My bedroom, more specifically. It’s unsettling and gross and sad (I haven’t been sleeping very well ever since), but I’m honestly super bummed about what they took—- my bike!

I had just shipped my bicycle down to D.C. and I was really enjoying having it for commuting, exercise and fun. (So if anyone knows anyone selling a women’s bike on the cheap, let me know. Desperate to replace mine!)

Onto happier things: my cousin Erica was married a few weekends ago, and I was lucky enough to be a part of her big day! It was a beautiful ceremony and reception and – of course- bride. Congratulations, Erica and Aaron!

I was trying to think about what both tied into a “sorry I’ve been gone so long” and a wedding and the answer was obvious- cake.

I lifted the idea for this cake from Apollinas, who does perhaps the coolest blog concept I’ve ever heard of – lifts patterns and inspiration from the runways and re-creates them in baked good form. Amazing.

cakes

So the first thing I did was make my favorite yellow cake recipe. It’s from Martha, and I’ve used it before, most notably in my Super Bowl cakes. This time, I made two 9-inch rounds.

When they cooled, I spread lemon curd (my favorite!) in the middle as filling. I didn’t make my own lemon curd, but it’s easy enough to do.

lemon curd

Next up was a lemon buttercream. I put a crumb coat on, and then swirled the whooole lot of it over the cake. Here’s a little secret about me: I prefer the frosting to the cake. So when there’s a solid inch – or more – of frosting on a baked good, I’m a happy camper.

frosting

Lastly, I used thinly sliced citrus fruits  (still loving my mandolin) to decorate the top. It looked adorable – though not as good as Apollinas’ – and was a big, big hit.)

cake2

Frosting:

Lemon buttercream frosting

2 cups of unsalted butter, softened

5 cups confectioners’ sugar

2 tsp vanilla extract
Juice and zest of 1 lemon (I like my frosting to taste very lemon-y. If you don’t want this, adjust accordingly.)
* Milk or heavy cream, optional
  1. In a stand mixer fitted with the whisk attachment, mix together the butter and confectioners sugar.  Begin mixing on low speed until crumbly, and then increase to high and beat for 3 minutes.
  2. Add vanilla extract and beat again for another minute until light and fluffy. Gradually and slowly mix in the lemon zest and juice.
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snap crackle sparklers

My fourth was the most American it’s ever been, I think. It was the first Fourth without a New England tinge, without sparklers lighting up suburban cul-de-sacs, without fireworks and music lighting up with Boston Esplanade and without boats gently creaking against their moorings in Cape Cod bays.

It was definitely weird to have a Fourth without Boston or New England ties, but it was fun to do my very first Independence Day in the District. And my mom came down to help celebrate, so it was almost as if I was home!

We had a (very hot) (and sweaty) day on Wednesday, filled with cookouts, friends and red, white and blue.

Yesterday, we continued the American celebrations by taking in the Nationals- Mom’s first trip to Nats Park!

But at night on the actual Fourth was my favorite part of the whole celebration. Mom and I caught both of our first firework displays on the National Mall. Seeing the lights framed by the Washington Monument was incredible, as was being able to show my mom her first District celebration.

Hope you all had wonderful holidays! I didn’t get a chance to bake or cook much during the last few days, but I’ve got some ambitious projects lined up.