Two weeks ago, my girls and I watched Amanda over at I Am Baker decorate this gorgeous pink and yellow cake live on her Facebook page.
The color combination made me think of raspberry lemonade, and I became obsessed with the idea of recreating this cake but carrying the raspberry lemonade theme inside the cake with the flavors. My oldest daughter, Eowyn, became obsessed with us doing our own cake video. Normally, I only do a cake for a special occasion. But this time I decided it was time for us to do a cake just because. I loved my daughter’s idea of us doing a video together, and decided to go all out and do a live stream…with a 5, 3, and 1 year old “helping” me in the kitchen…
I wanted to focus solely on the decorating in the video for time’s sake. No one wants to watch anyone bake and cake for 4 hours in real time. So I baked three 6″ lemon cakes, made a batch of raspberry frosting for the filling, and 2 batches of lemon flavored frosting for the outside of the cake. Then I leveled, filled, stacked, and crumb coated the cakes.
I really wanted a consistent look and taste when the cake was cut in to, so I gambled and did not put a dam around the filling. This was a huge mistake. The raspberry frosting was way too soft and not only oozed out of the sides, but also let the layers slide around when I was crumb coating the sides. As you can see, the final product was leaning… So I popped it into the freezer for 2 hours to firm it up before decorating it. The last thing I wanted was for the cake layers to slide off of each other while I was live with the world.
I chose to try out a new recipe for the outer frosting, which turned out to also be a mistake. Although delicious, it did not crust, which made crumb coating almost impossible. Since I was doing this cake live with my kids, I wanted to simplify the design a bit and chose to only do 1 yellow and 1 pink for frosting colors.
Once the cake was sufficiently frozen and the frosting colors were mixed up, the girls and I posted this picture to let everyone know that we were going live 5 minutes later.
Of course, 5 minutes turned into 10 minutes because I run on mom time. Don’t judge me; they look cute, but it’s really hard to get anything done.
Not gonna lie, guys–I was really nervous going live like that! Which I wasn’t expecting because I used to act. You’d think it would be no big deal for me. But it was really nerve raking! Despite the air conditioning, I was getting sweaty, and it was all nerves. I’m so glad it wasn’t just me on my own; my littles kept me grounded and made the whole thing so much fun! The baby (of course) pooped right at the beginning, forcing me to leave everyone with my 5 and 3 year olds while I changed her diaper. The kids were all shamelessly sticking their fingers in the frosting, coughing on the cake, and giving their blunt and honest opinions through the whole thing. My 3 year old literally told me that it looked like poop at one point, haha! At one point I had to mix up more pink frosting because I ran out, and my husband reconfigured our set up multiple times throughout until we were able to get everyone in the frame.
It was a learning curve to say the least, but I seriously had a blast! Thank you to everyone who joined us live. If you missed it, I embedded the video of the live stream below. I promise you will be entertained. Or you can just skip ahead for pictures, some photos and my modified, dairy free recipes. Or both!
Baking with Kids #1: The Raspberry Lemonade CakeThe girls and I went decorated a cake live, and this was the result. No editing, no cropping, just 100% real life happening right here. It started with the baby pooping and ending with the baby crying. It was perfect. And we made an awesome looking raspberry lemonade flavored cake. If you have 40 minutes, watch it and be entertained by the chaos that is my life.
Posted by My Own Unexpected Journey on Wednesday, August 24, 2016
The icing job is not perfect; needless to say, I was a bit distracted. I let the girls do the dollops on top of the cake, because I wanted them to feel involved. The perfectionist in me wanted to do the whole thing myself to ensure that it looked perfect. But I’m glad that the mom in me won out. Our version of the I Am Baker cake is no where near as pretty, but I love it so much because it’s ours.
It smelled just like raspberry lemonade, and tasted just like raspberry lemonade. It’s the perfect summer cake.
I adapted this lemon velvet cake recipe from Rock Recipes into my own dairy free version, which I will of course share with you at the end of this post. It’s moist, light, and popping with lemon flavor.
The raspberry filling is a dairy free adaptation of this strawberry frosting from I Am Baker. It was the perfect compliment for the lemon, as the raspberry added a bright, fruity flavor, without being overly sweet. But as I mentioned above, it is a very soft frosting. I would not recommend it for covering a cake in, though it might work for cupcakes.
The outer frosting was a dairy free lemon adaptation of this whipped vanilla buttercream from I Am Baker. Although very tasty and delightfully light and fluffy, it did not crust, so was not the best pick for a crumb coat. (UPDATE 8/25/16: The frosting actually did end up crusting, but only after being at room temperature for a few hours. Weirdly enough, it softens in the fridge)
Overall, this cake was a learning experience. I learned more about my craft as a cake artist and also reaffirmed that the best place for me to be is with my kids by my side.
Dairy Free Lemon Cake
- 1/3 cup vegetable shortening
- 1 1/2 cups sugar
- 3 eggs
- 2/3 cup vegetable oil
- 2 3/4 cups flour
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- Zest of 2 lemons
- 1 1/2 cups unsweetened almond milk (or whatever milk you use)
- 1 teaspoon vanilla extract
- 1/4 cup lemon juice
- With the paddle attachment, cream the shortening and sifted sugar until it starts to come together
- Add eggs one at a time, mixing well after each one
- With the mixer running on a low speed, add the oil in a bit at a time
- Add the baking soda, baking powder, salt, lemon zest, and 1 cup of flour. Mix.
- Alternate adding the milk and the flour until everything is mixed in
- Add the lemon juice last, pouring through a strainer to ensure no pulp or seeds make it into the batter. Mix well to fully incorporate it.
- Divide batter between greased and floured cake pans. I used three 6″ pans, but it would easily work in two 8″ pans too. Whatever works best for your needs.
- Bake at 350 degrees for 30-40 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool completely before removing from pans.
Dairy Free Raspberry Frosting
- 1/2 cup vegetable shortening
- 1/3 cup raspberry jam
- 1 teaspoon vanilla extract
- 3 cups sifted powdered sugar
- splash unsweetened vanilla almond milk
- Whip the shortening, extract, and jam for 3 minutes with the whisk attachment on medium high until well combined
- Add the powdered sugar 1 cup at a time, whisking well after each addition.
- Add the splash of milk after the 2nd cup of powdered sugar.
- Once all the ingredients are added, whisk until you are happy with the consistency, keeping in mind that it is a soft frosting.
Dairy Free Whipped Lemon Frosting
- 1 cup vegetable shortening
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 teaspoons lemon extract
- 3 tablespoons unsweetened vanilla almond milk
- With the whisk attachment, mix the shortening on medium until it softens up, about 2 minutes.
- Add the extracts and 1 cup of powdered sugar, whisking well to combine.
- Alternate adding the milk and the rest of the powdered sugar, 1 cup at a time.
- Once all the ingredients are added, scrape down the sides of the bowl. Then put the mixer on medium high and whisk for 7 minutes.
- Scrape down the sides of the bowl one more time, and whisk for another 10 seconds to make sure everything got mixed in well.
- NOTE: I ended up using 2 batches of this recipe for my cake