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.

basketball jersey cake

I love baking for myself, sure. What’s not to like about sugar and sweet? But baking for other people is probably my favorite part of getting in the kitchen.

You might swear over the mixer as powdered sugar flies up and coats your face. Maybe half of the frosting somehow, inexplicably, ended up in your hair.

But the reward – when those you bake for are amazed and excited by what you’ve made them – that’s worth even the most stubborn stain on your jeans. (Really, the dishtowels are there to wipe your hands and I still find myself absentmindedly using my pants.)

Birthday cakes are fun. They’re a little messy and a lot of work. Still, watching people eat the cake you made as they celebrate a special day is pretty cool.

Have a basketball fan on your hands? Jersey cakes are surprisingly easy and definitely a crowd-pleaser. First, just make a sheet cakes – I used my favorite Martha yellow cake recipe.

Then, when it’s cooled, flip the cake onto a cookie sheet. Cut curves along the top two sides of the cake and a gentle dent out of the very top. Discard (or snack on) the pieces.

Frost the cake to look like a jersey of choice. This one was Celtics-themed:

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