Lemon-Raspberry Celebration Cake
For special occasions, only a stand-out cake will do. Lemon-Raspberry Celebration Cake is easy to make but looks elegant and refined.
When spring comes around, my baking turns from dark and chocolatey to light and lemony. I want all things to be pastel and to scream spring. Lemon-Raspberry Celebration Cake does that for me. It has layers of lemon cake, a raspberry filling and a light pink frosting. Little rosebuds made out of fresh raspberries and mint leaves are the finishing touch. Not only does eating this cake make me happy but making it does, too. I love being able to retreat to my kitchen and bake a delicious cake, either for a special person or a special occasion.
Making cakes seems like it would be hard. But I promise that if I can bake a beautiful cake, anyone can. If you step back and make the exercise of baking a cake a pleasure instead of a chore, as some do, you might find that it is a very relaxing and satisfying experience.
When making a cake for the sheer pleasure of it, I do it at night. My little ones have gone to bed, and my house is quiet. I pour myself a cup of tea (or wine, depending on how the day went), turn on some music and get to work. I bake my layers, let them cool and get on with the fillings and frostings. I layer, stack and frost the stresses of the day away. And the finished product is a beautiful cake to be enjoyed with people I love and care about. It is a win-win for all involved. The next time you are stressed out or need an activity to help you embrace your inner domestic goddess, try baking a layer cake.
Start by making the raspberry filling and letting it cool completely. It will thicken as it chills. Bake and cool your layers, and make the frosting. Put a dollop of frosting on the cake plate. (This acts like glue and helps the cake stay in place while you work on it.) Place one cake layer over the frosting. Add about a cup or so of frosting to a pastry bag fitted with a large, round tip. Draw a thick circle of frosting around the edge of the cake. (This edge serves as a bumper for the raspberry filling, helping it stay in place and preventing it from leaking out the sides.) Spread on the raspberry filling.
Add the top cake layer. Frost with a very thin layer of frosting. It should be so thin that you can still see the cake. Place the cake in the fridge for 30 minutes.
Take the cake out and finish icing with a thicker coat. Pipe dots around the edges. Garnish with raspberries and mint leaves.