Grandma's Lemon Cake

To see me share this story and demo how to make this cake, click here:

 http://studio5.ksl.com/?nid=126&sid=28959372 

This is such a special post for me. Everyone that knows me knows that I am such a sap when it comes my family and my family history. I think I get my love of family history from my sweet, beautiful, super intelligent sister, Rebecca. She is a certified genealogist and she knows my heart. For Christmas last year, she sent me this beautiful, original, hand written recipe from my 4th great grandmother, Cynthia Abbot Fife. When I opened it, I just lost it. I went into the "ugly cry". I was so overcome with emotion when I saw the words "Lemon Cake" and the photo of my Grandmother. I live for those connections to my family and this did not disappoint. It was so fun learning more about her through the baking process.

What a beautiful addition to my kitchen! Thank you sister; I just love you. ;)

My sister, being the amazing, impeccable family record keeper that she is, even included this little bio on the back of the frame: 

I was beyond excited to get in the kitchen and taste this Lemon Cake. In order to get the full effect of this cake, I made the cake, put the kids to bed, poured myself a cup of herbal tea and sat myself down to watch some Downton Abbey!! It was so fun. I know it sounds silly but it really helped me connect with her time period (even though the dates are about 20 years off. ;) 

It had a delightful, crumbly and dense texture. Almost like a scone! 

Keep scrolling for the recipe as well as how I altered the recipe. :)

Grandma most likely baked this cake in a regular cake pan or "tin" as she called it. The bunt pan tends to have a crust that is too hard on it. The cake baked in the regular cake pan has a better texture, I think. I also think that the cake slice that comes from the cake pan is probably more authentic to what might have been on the plate that she served her guests. 

Old Fashion Lemon Cake Recipe for the "Purist":

I C. Butter

3 C. White sugar

5 eggs (separated) 

5 C. Flour

1 tsp. soda (baking soda) dissolved in milk.

1 C. Sour Milk (you can make sour milk by adding a Tablespoon of lemon juice to one cup of milk. Let it set for at least 5 min.)

1 1/2 lemons, grate the rind and squeeze in (a) little juice.

Directions: 

Beat the whites separate. Put in last before the flour. Bake in tins half hour.

*These were the only directions on her hand-written recipe so I will elaborate: ;) 

1. Pre-heat oven to 350 degrees. *The original recipe does not specify a temperature to bake       the cake. The ovens in the late 1890's were pretty complicated. I guessed and set my oven       to 350 and it turned out great. :)

2. Separate egg whites from yolks. Set the egg yolks aside.  Whip the egg whites until soft           peaks form. Set aside. 

3. Beat butter and sugar together until soft, fluffy and lighter in color.

4. Add the egg yolks into the butter and sugar mixture, one at a time until well incorporated. 

5. Add in the lemon zest and juice. Stir until combined. 

6. Dissolve the baking soda in the sour milk. Set aside.

7. Add in the flour and the sour milk alternating between the two, mixing well between each         addition, starting and ending with the flour. 

8. Gently fold in the whipped eggs whites just until incorporated. 

9. Butter and flour two 9" cake pans. Divide batter evenly between the two pans, leaving at least a 2" of space from the top of the pans. Do not over-fill. Bake at 350 for about 30 min. 

Here is the recipe with my alterations highlighted in red (for those that like light, fluffy cake): 

Lighter Lemon Cake: 

I C. Butter

3 C. White sugar

5 eggs (separated) 

1 tsp. Vanilla (*Vanilla was a luxury ingredient in the late 1890's. It is the most expensive spice right after saffron.)

3 C. Flour (I took out 2 whole cups!!)

1 tsp. Kosher Salt

1 tsp. Baking soda (To make it light and fluffy.)

1 tsp. Baking Powder

1 C. Sour Milk (You can make sour milk by adding a Tablespoon of lemon juice to one cup of milk. Let it set for at least 5 min.)

1 tsp. Soda (baking soda) disolved in milk.

2 lemons, grate the rind and squeeze in the juice of one lemon.

Directions: 

1. Pre-heat oven to 350 degrees.

2. Separate egg whites from yolks. Set the egg yolks aside.  Whip the egg whites until soft peaks form. Set aside. 

3. Beat butter and sugar together until soft, fluffy and lighter in color.

4. Add the egg yolks into the butter and sugar mixture, one at a time until well incorporated. 

5. Add in the lemon zest, lemon juice and vanilla. Stir until combined. 

6. In a separate bowl, sift the flour and add the salt and baking soda.

7. Add in the flour mixture and the sour milk alternating between the two, mixing well between each addition, starting and ending with the flour. 

8. Gently fold in the whipped eggs whites just until incorporated. 

9. Butter and flour two 9" cake pans. Divide batter evenly between the two pans, leaving at least a 2" of space from the top of the pans. Do not over-fill. Bake at 350 for about 30 min. 

Happy Caking everyone!! Enjoy! (And watch some Downton Abbey. I promise it will taste better if you do. ;)

Electrolux Photoshoot

My Cake appeared in an Electrolux Photoshoot this week! 

The party and paper was styled by the lovely Loralee Lewis. Visit her page at www.loraleelewis.com to see all of her stunning parties and paper design. :)

Portal Cake...and a photo shoot. :)

This is a fun, easy cake that I did for my son's 10th birthday. Well, the chocolate cake was easy, the cube took me an hour. :) Apparently, there is a video game called "Portal"?? It's a thinking, maze-type game. The cake is iconic in the game and the little "cube" thingy is evidently called a "Companion Cube" (made out of Rice Krispy treats)

We have this tradition in our family where we start chanting: "Bite the Cake!" after "Happy Birthday" is sung...You usually get your face smashed into the cake. :) ...Sometimes it gets a little out of hand...

It's a good thing that Ryan is a good sport. :)

Here are some pics from the impromptu photo shoot that we snuck in amidst the celebrating. :)

This boy...this boy so cool. Kids are just drawn to him (the girls as well as the boys . He loves soccer and science and Legos. He is even in an after school science club. He is dying to start gymnastics. He is so easy going and friendly & just easy to be around. He is kind and sensitive. He has a Valiant, tender heart that is drawn to the truth. He is going to do great things. 

So-Easy Ombre Cake Tutorial!

Or more properly named: SO-Easy, SO-Versatile Ombre Cake tutorial! 

I am so excited to share this tutorial with you. I know I ALWAYS say this but it. is. so. EASY! AND you need minimal cake tools to do it as well. :)

Not only is this cake so easy but it is SO versatile! Here we have ONE technique with endless possibilities. We have a Valentine's version, a St. Patrick's Day version (or use it for an adorable Rainbow-themed party), and a Mother's Day version. It can also be used for birthdays, bridal or baby showers too! If you have a color palette for a party you are throwing, just throw those colors in some pastry bags and follow this technique. 

I promise that you will look like a ROCK STAR at your next event. Just Imagine: "You want me to bring a cake? Sure. I'll throw something together"...then you show up with one of these babies and the confetti rains down as everyone applauds and ooohs and ahhhs. (Really! I WILL happen, I promise! Just kidding...kind of.)

Now, if you are a visual person, like me, you can watch me demonstrate this on Studio 5:

http://studio5.ksl.com/index.php?nid=126&sid=28617024

And just so ya know... Fresh flowers are ALWAYS a good idea!!

Here are the Essential tools:

1. Bench Scraper (Roughly $5) OR 2. You can pick up a dry wall scraper from any hardware store or even Walmart!
3. Pastry bags. These are sturdy and you can get the same size hole to make consistent stripe sizes.
4. Turn table (optional but VERY helpful).
5. Off set cake spatula.

Here is a little video tutoral for ya as well. Happy Baking Everyone!!!

Winter Stag Cake

Who doesn't love a stag silhouette, right? Right. Here is the tutorial that was promised for the Winter Stag cake. Its a lot easier than you think but it does take a little bit of time and attention to detail so it does take commitment. You can totally do it. :) I also love this because this is the easy way to do fondant for the beginner. Happy Caking everyone! P.S. How cute would this look in a boy's "Lumber Jack" themed party??

I was so excited to share this cake on Studio 5 so click here to watch the segment:

http://studio5.ksl.com/?nid=126&sid=28447587

http://studio5.ksl.com/?nid=126&sid=28447587

Start with a crumb-coated cake and measure.

Kneed that fondant so it is nice and soft. 

 Press down flat a bit..

Roll out a circle of fondant for your top...

You can use any circle shape but I like to get a cake cardboard circle that is the exact dimention of my cake from my local cake supply store. If that is not accessible to you, you can do what I did here and just use the closest size possible then I trimmed along the edges with a pair of clean kitchen scissors once the top was on the cake.

 After the top is on, you will roll out a nice, long strip of fondant about 1/8 of an inch thick.

 Use the measurements and cut the length exactly for the length. For the height, I like to cut the height just a 1/4 inch taller so I get that lip. This was a 4" tall cake so I cut it 4 1/4 inches.

 Use a clean yardstick and a pizza cutter to do your cutting. 

 Make sure your cake is wet so that the fondant will stick...

 Wrap it around! It's that easy!

Ready to Paint!

 This is the mixture for your "paint". Don't worry, the Vodka will evaporate so no one will get drunk at your party. :) You want to use at least 1/2 teaspoon of your foodcoloring.

 Mix your Vodka and Food coloring. 

 This is so easy! Just brush it on! It naturally makes that beautiful wood grain. :)

 Just touch up the edges...

 All painted and done!

 Here is what you need for your stag silhouette. I use gumpaste because it drys harder and is easier to cut with the Exacto knife.

 Roll out your Gumpaste...

 Carefully use your template and cut out your cute stag with an Exacto knife. Be careful with the antlers!

 I usually use straight food color with just enough vodka to wet the brush to make it brush on smooth. The alcohol will evaporate so don't worry. :)

Paint with a clean paintbrush that has not been used for any other purpose other than cake decorating.

 Painted and ready to dry overnight.

 Roll out some gumpaste or fondant for your leaves. You can use cutters or use the same technique as the Stag silhouette and print off leaf shapes and cut them out with an Exacto knife.

 Use a veining tool to make the veining detail in your leaves. You can find this at any craft store or even Walmart!

 Lay your leaves over your small rolling pin to give them movement and shape.

 Allow everything to dry overnight.

I painted the leaves with a mixture of luster dust and vodka for that beautiful metallic sheen! You can purchase luster dust at your local cake supply or restaurant supply store. Or you can buy it online.

Simply Place all of your gumpaste accesories on with royal icing and you are DONE!!