This past weekend my mom turned 50! I wanted to surprise her with a birthday cake that she would love. Thanks to a few ideas from pinterest, I was able to come up with the idea of doing a flower garden cake. My mom loves flowers, especially daisies. On a typical Sunday, you’d find her outside trimming the plants and adding flowers to her garden.
I found a popular yellow cake recipe and a covered it in a lemon butter cream. I chose yellow cake to be simple and have a cake that would hold together while I messed with it. It stayed moist and delicious while staying sturdy. The idea for a lemon butter cream came about because of my moms love for lemony flavor.
2 cups cake flour
2 tsp baking powder
1/2 tsp salt
1 cup butter
1 1/2 cups sugar
8 egg yolks
3/4 cup milk
1 1/2 tsp vanilla extract
Preheat oven to 350 degrees F. Take two 8-inch round baking pans and line the bottoms with a disc of parchment paper. Don’t bother greasing or flouring them. Set aside.
In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
In a separate large bowl, cream together the butter and sugar until fluffy. Beat in egg yolks, one at a time. Stir in vanilla extract.
Beat in one cup of flour at a time, alternating with the 3/4 cup milk. Beat just until incorporated. Do not over mix your batter or you’ll end up with a tough cake!
Pour batter into cake pans and bake for 25-35 minutes or until toothpick inserted comes out clean and the tops of the cakes bounce back when lightly touched.
Cool completely before removing. To remove, simply run a knife around the edges of the cake to loosen and flip them out onto a plate. They are ready to frost!
I feel like the use of cake flour instead of all-purpose made a noticeable difference. I was excited to purchase some cake flour to keep in my pantry for any future cakes I bake. It was very good and my mom was so excited to see the cake. She still has the photo of it set as her wallpaper.
The yellow cake recipe was found here.