A slice of heaven: Southern Living's Strawberry-Lemonade Layer Cake

T

traca

Well-known member
I made this cake for a mother's day party and it is going immediately into the permanent keeper file with a note, "Make often!" (Recipe is in the link.)

1. The cake is super tender (I made it in 3 pans instead of the recommended 4 with no problems.)

2. A stovetop jam seals the layers together and whoa! It was the freshest, most delicious jam I've ever had--even with lackluster supermarket strawberries.

3. The reviews for the frosting were mixed so I opted to make something different. A friend recommended Warren Brown's Italian Meringue Buttercream frosting--it's the only frosting he uses in his shop. I used that and added 1/2 a cup of the strawberry jam to the frosting to make it pink and super strawberry. Worked like a charm! And it wasn't super sweet. Just perfect. This video was very helpful:



http://www.myrecipes.com/recipe/strawberry-lemonade-layer-cake-50400000134449/

http://img4-2.myrecipes.timeinc.net/i/recipes/sl/14/04/strawberry-lemonade-layer-cake-sl-l.jpg

 
Sounds yummy! How strong was the lemonade flavor...

I'vw made some strawberry lemonade cupcakes that left one almost puckery.

 
What a fun treat cake to make! I love the way it sounds, but too many steps! Glad it was as good

as it looks!

 
I made the cake and the jam one day, the frosting the next. Breaking it up into stages worked well.

 
Traca! U & I are on the same dessert path here. I had a strong feeling this cake would be

a melt-in-your-mouth delicacy, but haven't tried it yet since I first mentioned it up at Post 25978. Thanks a ton for your review--I've moved this REC into my "Must Try" file now. I love a lemon & strawberry taste combo.

 
Yes. I made the Italian Buttercream (linked) the day before. It worked fine. I did

have one problem in making the frosting. A friend of mine recommending using cold butter, but that is not a good thing. How do I know? I had nothing but meringue and butter chips in my frosting! Fortunately I mentioned I had a problem on FB and a pastry chef friend called me. She said, "Put the bowl of frosting over low heat. You can melt up to 30% of the frosting and bring it back together again." I talked to her over the phone while I melted the frosting. I let it cool for a minute or two, then whipped it. Voila! It was perfect!

So, now that I've got the hang of the frosting, it really comes together in about 20 minutes. Next time, I'll make the cake and jam the day before, then make the frosting and frost the day of the event.

It was a cool day so I'm not sure how it would respond to warmer temperatures in general. To be on the safe side, I frosted the cake, stuck it in the fridge, then had my friend pull it out an hour before they wanted to eat it. (I was not getting back until later that evening.) That worked out well.

For the sake of comparison (and lack of fridge space) we kept the leftover cake on the counter. Again, it's been cool here and the cake has not suffered at all. Not sure sticking the frosted cake in the fridge was really necessary, but it gave me peace of mind! smileys/smile.gif

http://cakecentral.com/b/recipe/cakeloves-italian-meringue-buttercream

 
You must log in or register to reply here.
Back
Top