It’s been a while since I did a blog post. I have been buried waist deep in these awful things called taxes. Have you ever heard of them? Oh my word, they are awful! I’ll have to tell you about them sometime……. maybe some OTHER time…..
The important thing today is cake! Not just any cake. The kind of cake that makes you wanna slap your momma! *Sorry momma! I never liked that saying. At least not until after I became a momma!! 😉
You know, I have to say, I really surprised myself on this one. Even though it was the easiest of cakes to make (more on that in a minute), it didn’t taste like it was.
It all started with my oldest turning 10 at the beginning of the month. We usually make whoever’s birthday it is, their favorite meal and their favorite cake or one of their choosing. I had just bought these premade “lemon bliss” cupcakes, or so they were called from Sam’s Club. Lee absolutely fell in love with them…. and so did everyone else.
It was decided that she wanted a cake version of the cupcakes. Now, if I were really organized and thinking ahead for this blog post, I would have taken a picture of them. But that just wouldn’t be me. 😉
So instead, picture a lemon cupcake with a dollop of lemon pudding on top with a thin ring of buttercream icing around it.
Oh, how I love lemon!!!!
While I didn’t decide to use buttercream….. only because I felt it would have been just too much for the entire cake. I decided to go the whipped cream route instead.
This is what I did:
I took a lemon boxed cake (yes, boxed) and 2 packages of instant lemon pudding.
I did my best to evenly distribute the cake mix into two pans so that the layers would be as even as possible.
Now, here comes the stacking. However, what this picture doesn’t show is that right after this, I decided to put wax paper under the first layer to allow for spills with the whipped cream icing.
I took half of the lemon pudding and spread on top of the first layer. Then, I topped it with the second layer and spread the remaining pudding on top.
I spread it out to the edge as far as possible without dripping over.
Now, time for the whipped cream. I used my tried and true whipped cream recipe. It’s the same one I used for my Mixed Berry Tartlets. You can see it here. However, I added a teaspoon of lemon extract to amp up the lemon taste for this recipe.
Then, I just dumped it all ( a little at a time) because, well, WHY NOT?
I love whipped cream because it spreads so much easier than buttercream. I actually looked like I knew what I was doing in this pic.
Then, I just sprinkled some lemon zest on top and voila! I carefully pulled the sheets of overlapped wax paper out from under the cake and it made it look very clean.
I was so happy with how it turned out! It wasn’t just pretty, it was RIDICULOUSLY GOOD ! This recipe would be great all year long. It is light enough for Summer, even though I fixed it in the Winter.
If you fix this, I would love to know what you think !
Here is the Recipe:
Recipe: Ridiculously Good Lemon Cake
– 1 Lemon Flavored Box Cake ( I used the Very Moist Version) *You will also need oil, eggs, and water according to cake mix.
– 2 Boxes Lemon Instant Flavored Pudding
– 1 1/2 Cups Skim Milk
– 1 Pint Heavy Whipping Cream
– 2 Tablespoons Granulated Sugar
– 1 Teaspoon Lemon Extract
– Lemon Zest (Optional)
– Prepare cakes according to directions. Allow to cool completely.
– When cakes are completely cooled, prepare lemon pudding by mixing together 2 packages pudding mix with milk. Whisk for 1- 2 minutes or until pudding becomes thick.
– Prepare whipped cream icing by mixing heavy whipping cream with sugar and lemon extract with an electric mixer until it forms stiff peaks.
– Start layering cakes by first, laying wax paper pieces in an overlapping patter on top of a cake plate. Put first cake layer on top of the sheets.
– Spread half of the prepared pudding on top of first layer.
– Top with second cake layer and gently press on top, allowing the pudding between layers to spread slightly.
– Spread prepared whipped cream over top and sides of cake.
– Sprinkle with (optional) lemon zest.
*For best results, refrigerate for 1 hour prior to serving.
CALLING ALL DADS!
Every Mother’s Day, I fantasize that my husband is losing sleep over the perfect meal to cook me with his 3 perfectly hair combed children in their best Sunday dresses and suit.
As he pours over countless cookbooks, he realizes that he has not yet vacuumed and dusted, which he quickly attends to. His children are making their beds and tidying up their rooms JUST BECAUSE they want to and JUST BECAUSE being clean feels SO good! (This is my fantasy, remember?)
Where am I, you ask?
Well, of course I’m at the Spa getting pampered by a crew of estheticians who want to make me feel good about my self JUST BECAUSE they care that much!
Then I stop dreaming………….. I wake up……………
to the sound of my 2 girls screaming and fighting and pulling eachother’s hair (that is not perfectly combed, by the way) JUST BECAUSE the other one took her pink furry pillow without asking. My son is throwing his little basketball everywhere but actually IN the basketball goal, which is followed up by a crashing sound. Not to mention the girls took it upon themselves to fix “breakfast” which may or may not have consisted of Nutella, Crackers, Half & Half, Cold Left Over White Rice, and Cheezits.
I know, Yummy.
All this, while my husband still sleeps soundly in his bed……. (Love ya Baby!) 😉
Well fellas, to help you out and make your #1 lady think you poured over cookbooks all day, I’m going to help you out with this Super Easy Dessert!
Why not try to make these Mixed Berry Tartlets. Heck, if you want to impress her even more than the fact that you made these to start with……. tell her they are Mixed Berry Tartlets with a Lemon Drizzle.
You only need 7 things and there is a chance that you may have a few of the ingredients already!
Here is what you need to do:
Cut up an 18 oz. package of Strawberries and add to a mixing bowl.
Throw in a couple of handfuls of fresh blueberries and sprinkle mixture with 1 Tablespoon of Sugar…… Toss to Combine. Set aside.
Take a package of Ready Crust Graham Cracker Tartlet minis.
Brush them with a little bit of egg white. (*You don’t have to, but it gives the crust a nice brown color when baking)
Put the tartlets on a cookie sheet and bake according to the package instructions for only 5 minutes. *I think it was 375 degrees, but might have been 350. Make sure you check!
While that is baking,
Squeeze the juice of 1 lemon into bowl and whisk in 1/2 cup of Powdered Sugar.
Your lemon drizzle should still be runny, but slightly thick like this. Set it aside.
Now take 1 cup of Heavy Whipping Cream. (*If you can’t find “Heavy”, regular Whipping Cream is fine) TIP for DAD: Creams like this have their own section next to the milk area in the Grocery Store. 😉
Find mom’s electric hand mixer and put the whisk attachment on. Beat on low at first unless you want to have the entire thing on your clothes. Add 1 Tablespoon Granulated Sugar and eventually go to highest setting and beat until cream becomes a thick whip with “stiff peaks” like this. BE CAREFUL! If you whisk too long, it could turn into butter! YIKES!
DAD: If making this whipped cream on your own proves to be too overwhelming, no one will judge you for buying Cool Whip! However, if you REALLY want to impress mom, go for the homemade stuff and earn those brownie points!
After the tartlets have baked and cooled, mound them up with the berry mixture. (You will probably have leftover berries)
Spoon the lemon drizzle over each tartlet to your liking. A couple spoonfuls each is fine.
Top each with whipped cream.
And garnish with fresh strawberries!
Mom will be SO SURPRISED and touched that you went the extra mile JUST BECAUSE you love her so much!
Recipe: Mixed Berry Tartlets
– 18oz. package Fresh Strawberries
– Couple Handfuls of Fresh Blueberries
– 1 cup Heavy Whipping Cream
– 2 Tablespoons Granulated Sugar, Divided
– Juice of 1 Lemon
– 1/2 Cup Powdered Sugar
– 1 Package Ready Crust Graham Cracker Tartlet Minis
– 1 egg white (Optional)
– Dice up Strawberries and add to a bowl. Add the Blueberries and Sprinkle with 1 Tablespoon of the Granulated Sugar. Set aside.
– Brush 1 eggwhite (optional) over the crusts and bake according to package instructions. Set aside to cool when finished.
– While crusts are baking, combine lemon juice and powdered sugar by whisking until smooth. Set aside.
– With the whisking attachment of an electric mixer, whisk remaining tablespoon of granulated sugar with the 1 cup of heavy whipping cream in a bowl. Whisk until mixture forms “stiff peaks”. Set aside.
– To assemble, take cooled tartlets, and mound each one with berry mixture.
– Add a couple of spoonfuls of lemon drizzle to each tartlet.
– Top with whipped cream.
– Garnish with fresh berries.
– Stick in the fridge for atleast 10 minutes. If making ahead, desserts will keep just fine in the fridge!