My husband mentioned that he’d seen a Paula Deen recipe for pink lemonade cake. I thought that sounded really nice and would be a great Summertime dessert. After looking at Paula’s recipe online and the comments by users who had found it “too dense” “too this” or “too that” I decided to run with her basic flavour idea but to tweak it and hopefully turn out something really nice.
This is what I did. It’s really easy and very tasty.
I took a box of white cake mix and prepared it as directed on the box except that I don’t like to use oil in my cakes so I replaced the 1/3 cup of oil with an equivalent 1/3 cup of natural, unsweetened apple sauce. To the mix I then added three heaped tablespoons of the Country Time Pink Lemonade drink mix and also added a dash of Madagascar Vanilla and about a tablespoon of lemon zest. I decided I wanted my cake to be more pink than the pale colour it was currently so I added a dash of pink food colouring until it was pink enough for me.
Ingredients so far:
1 box of Moist White Cake Mix
3 egg whites (no yolks)
1/3 cup natural, unsweetened apple sauce
1 & 1/4 cup of water
3 heaped tablespoons of Country Time Pink Lemonade drink mix powder (not diluted)
1 tsp of Madagascar Vanilla or Vanilla Essence
1 tablespoon of fresh lemon zest
Pink food colouring
(Baking purists are probably rolling their eyes at my suggestion of using a box mix and then the addition of pink food colouring. It worked for what we were doing here so I’m ok with it. If you aren’t, there are plenty of from scratch white cake recipes out there to delight your pure little baker’s hearts.)
Even though I have a passion for baking we try not to keep too many goodies in the house because we both could stand to lose some weight. So we send our goodies off to work with my husband and I’ve heard his coworkers think this is ok. Since they are headed for the office I decided to make cupcakes as they are far more manageable than needing to find a knife and plates for carving up a larger single cake.
Next I created a tasty complementary frosting. I pretty much always go for my basic cream cheese frosting and just change it up a little to suit what it is that I’m making.
5 heaped tablespoons of Country Time Pink Lemonade Drink Powder
After the cupcakes came out of the oven and cooled I frosted them with a generous swirl of buttercream and some sugar sprinkles just to make them shiny. So that’s it folks.. really a quick and easy recipe and perfect for summer mealtimes or snacks. Enjoy! And remember if you have any questions don’t hesitate to email me. I try to answer all emails even if they may take a couple of days to get you your response.
This is the cake I made for my daughter Megan’s baby shower this past weekend. The cake on the bottom was yellow cake filled with white cream cheese frosting and then covered with the same frosting coloured blue. I added balls of chocolate fondant to the sides and for the circles.
The top cake was made using the good old Wilton Teddy Bear pan. I made this for her first birthday some 20+ years ago so thought it would be a nice touch for this cake. The cake is chocolate cake and is iced with a chocolate flavoured cream cheese frosting. The diaper is thinly rolled white fondant made using Carrie Biggers’ recipe. Sorry but I can’t give that to you here because Carrie sells it on her website as one of her product range. It’s a great recipe and tastes so much better than commercially produced fondant. I am always horrified when I see the fondant being torn off of wedding cakes by folks that have only had the shop bought kind. The home made stuff is so much nicer and very edible.
Ok, so I have to “fess up.” Even experienced bakers and decorators make mistakes. Stupid mistakes actually. That bear on the top took three attempts before I got it right. I can’t believe it since I’ve made it many times before but the first time around I didn’t add enough batter to the pan so when bear came out he had NO LEGS! Um no. That bear became chocolate cake balls that I put into the party favour boxes for our guests to take home with them, so not a total waste.
With my second attempt I totally forgot to insert the cone into the center of the pan which ensures even cooking. Not realizing my mistake I took the “perfect” bear from the pan and then wondered why his head was caving in. After a crack formed I could see that the batter inside was still liquid and not even close to being cooked. This poor bear met his demise down the garbage disposal.. sorry bear number 2.
So finally at 11:30pm on Friday night (the party was the next day) I baked off bear number 3. You might think this one worked out perfectly. Well not exactly. Probably due to the fact that it had been one heck of a busy week I did remember to insert the heat cone this time BUT forgot to spray it with cooking spray. As I pulled it out a crack formed across poor bear’s face. Thank goodness for buttercream which I used to patch him up with.
So next time you make a mistake or forget something, don’t worry too much, we all do it!
One of my husband’s coworkers loves strawberries apparently and tomorrow is her birthday. So I’m making a cake so filled with strawberries it’ll blow her mind!
|Strawberry cake with a strawberry simple syrup infused with mascerated strawberries between the layers. Then I made an italian buttercream for the filling and crumbcoat. I then topped it with a strawberry cream cheese buttercream, a clear strawberry sauce I made, fresh sliced and chocolate dipped strawberries.|
|Do you think she’ll get her fill of strawberry?? 😉|
|The frill around the sides is done with a St. Honore’ tip… I need to work on my continuity but I hadn’t used that tip before is my excuse! 😉|