2 thoughts on “Pink Saturday

    • Here’s the direct link to where I got the recipe:http://cupcakeloveaffair.blogspot.com/2012/03/strawberry-lemonade-birthday-cake.html
      THE STRAWBERRY CAKE RECIPE
      Sweet & Sour Strawberry Cupcakes:

      2 sticks unsalted butter
      2 1/2 c granulated sugar
      2 egg yolks
      5 egg whites
      1 t raspberry extract
      1 t red food coloring
      1 1/4 c pureed strawberries
      3 cups all-purpose flour
      1 t each baking soda and baking powder
      pinch of salt
      1/2 c sour cream
      1/2 c milk

      Preheat oven to 350 degrees.
      1. In a medium bowl, cream butter and sugar until combined
      2. Add egg yolks one at a time, then raspberry extract, food coloring and strawberries; beat until combined
      3. Sift dry ingredients and add to strawberry mixture alternately with milk and sour cream, beginning and ending with the dry ingredients
      4. Mix just until combined
      5. In another bowl, whisk egg whites until stiff and add to batter in small amounts, folding gently, until just combined
      6. Bake until top springs back when touched

      THE LEMON CAKE RECIPE
      Cake:
      1 1/3 cups granulated sugar $

      6 tablespoons butter, softened $

      1 tablespoon grated lemon rind $

      3 tablespoons thawed lemonade concentrate $

      2 teaspoons vanilla extract
      2 large eggs $

      2 large egg whites $

      2 cups all-purpose flour $

      1 teaspoon baking powder
      1/2 teaspoon salt
      1/2 teaspoon baking soda
      1 1/4 cups fat-free buttermilk
      Cooking spray $

      Frosting:
      2 tablespoons butter, softened $

      2 teaspoons grated lemon rind $

      2 teaspoons thawed lemonade concentrate $

      1/2 teaspoon vanilla extract
      8 ounces 1/3-less-fat cream cheese $

      3 1/2 cups powdered sugar

      Preparation
      Preheat oven to 350°.
      To prepare cake, place first 5 ingredients in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs and egg whites, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, salt, and baking soda; stir well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat well after each addition.
      Pour batter into 2 (9-inch) round cake pans coated with cooking spray; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 20 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.

      So, the cake goes like this – 4 alternating layers, 2 each of Strawberry Cake and Lemonade Cake, filled and iced with a light Lemon Cream Cheese Buttercream. Put a fresh strawberries and lemons border on top, and drizzled with a homemade Strawberry Lemonade Sauce that I threw together in a pot on the stove.

      The recipes:

      Lemon Cream Cheese Buttercream

      1 stick unsalted butter
      1/4 cup vegetable shortening
      1 (8 oz) package cream cheese
      about 8 cups confectioner’s sugar
      juice of 1 lemon
      1 t vanilla

      In a large bowl, cream butter, shortening, and cream cheese. Mix on high until fluffy. Add vanilla and lemon juice and blend. Add sugar a little at a time on low speed. Whip at high speed til fluffy.

      Strawberry Lemonade Sauce
      1 cup frozen sliced strawberries, thawed
      1/3 cup sugar
      juice of 1 1/2 lemons
      1/3 cup water
      about 1 1/2 t cornstarch

      Combine strawberries, sugar, and lemon juice in pot over medium heat. Whisk water and cornstarch until cornstarch is dissolved, then add to pot. Bring to rolling boil, whisking occasionally. Remove from heat and run through a fine sieve. Let sauce cool completely before using on cake.

      Cream Cheese Icing:
      2 8oz pckgs cream cheese
      2 sticks unsalted butter
      3 1/2 c confectioner’s sugar
      1 t vanilla extract
      1/3 c sour cream
      1/2 t red food coloring (or enough to reach desired color)
      (you can set aside some of the frosting uncolored for dual color effect of the icing)

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