cakes

Soft and Fluffy Puto

This soft and fluffy puto is made from flour and not from fermented rice dough. Traditionally, puto is a steamed rice cake. This is normally eaten during snack. It is best served with butter, salted egg and cheese on top.

I remember during college, I never had a week without spaghetti partnered with puto. I was surprised by how those two complement each other. Whether it is with salted egg, cheese or both, I enjoy puto as a snack or whenever I want. Also, you may want to try my famous recipes of Ube Puto or Colourful Mini Puto.

How do you steam puto?

Boil water in a steamer. Fill 3/4 full of batter onto puto moulds or cupcake moulds and place them in the steamer. Puto should be steamed in batches for 15-20 minutes or until the puto has risen or when a toothpick comes out clean. Transfer the cooked puto to a wire rack to cool or eat it warm if you wish.

If you don’t have steamer, don’t worry. You can opt to steam-bake puto in the oven for 18-20 minutes, or until a toothpick comes out clean when inserted. To steam-bake, pour half an inch of the water into a large roasting or baking tray. Arrange the puto in a single layer on a baking rack and place it over the roasting or baking tray. Cover the puto with aluminum foil to stop steam from escaping.


Soft and Fluffy Puto Recipe

INGREDIENTS:

FOR BATTER:

1 1/2 cup cake flour

1 1/2 teaspoon baking powder

1/2 cup sugar

3/4 cup water

FOR MERINGUE:

4 egg whites

1/4 cup sugar

FOR TOPPINGS:

salted egg

grated cheese

How to Make Soft and Fluffy Puto?

INSTRUCTIONS:

  1. MAKE BATTER: In a mixing bowl, sift cake flour, baking powder and sugar. Mix to combine.
  2. Gradually add water while stirring until well-combined and liquidy but not watery. Set aside.
  3. MAKE MERINGUE: In another mixing bowl, beat the eggs in medium speed until frothy. Gradually add sugar while beating the mixture. Continue beating until soft peak forms.
  4. Cut and fold the meringue in the batter mixture, a small amount at a time. Be careful not to overmix.
  5. Carefully pour onto puto moulds, just 3/4 full. You could also use silicone cupcake moulds with liners.
  6. Top with salted eggs and/or cheese.
  7. Place them in a steamer. Put on the steamer lid (with cloth around the lid to prevent moisture from dripping).
  8. Steam for 15-20 minutes or until a toothpick comes out clean.

Serve and enjoy this Soft and Fluffy Puto with family and friends!

NOTES:

  • You can steam puto in a steamer or steam-bake them in the oven. Both work great but will be different slightly in texture. Steaming will give you soft and moist puto but the steam-baked ones will be slightly dense.
  • Do a toothpick test to make sure that the puto is cooked through.
  • Puto can be left in the fridge for up to 3 days in an airtight container.
  • For a soft and fluffier puto, use cake flour. If you don’t have cake flour, you can use this recipe as a substitute: 1 cup of flour minus 2 tablespoons, then add 2 tablespoons of cornstarch or corn flour instead.

Did you make this Soft and Fluffy Puto? Please leave us a comment below.


cakes

Bibingka Malagkit (Rice Cake with Coconut Caramel Top)

Bibingka Malagkit (Rice Cake with Coconut Caramel Top) is a traditional Filipino dessert made of glutinous rice, coconut milk and brown sugar.

You can always make Bibingka Malagkit the traditional way, but I find this recipe quick and easy with the same result as the traditional. Cooking the glutinous rice in rice cooker makes it so convenient, then later add the coconut sugar mixture for flavour. Don’t forget to make the coconut caramel top, because that’s what makes Bibingka so sweet and delicious.  


Bibingka Malagkit Recipe

INGREDIENTS:

FOR THE RICE CAKE:  

500 grams of glutinous rice  

250 grams of sugar  

100 ml of coconut milk  

1/4 teaspoon salt

FOR THE CARAMEL TOP:  

100 ml of coconut milk  

200 grams of brown sugar

How to Make Bibingkang Malagkit (Rice Cake with Coconut Caramel on Top?

INSTRUCTIONS:

1. MAKE RICE CAKES: Wash glutinous rice twice with water.Add the same amount of water to the glutinous rice. Cook it in the rice cooker or in a standard pot, as the regular rice.   

2. MAKE COCONUT SYRUP: In a non-stick pan, pour in coconut milk, sugar, and salt. Boil in medium-high heat until thick and bubbly. At this stage, add the cooked glutinous rice into the coconut syrup. Mix well until combined. Place in a greased baking pan, lined with banana leaf, glad wrap, or parchment paper.  

3. MAKE COCONUT CARAMEL SAUCE: In another non-stick pan, pour in coconut milk and brown sugar. Boil in medium-high heat until thick and bubbly, like a caramel sauce. Pour in the sauce to the prepared pan with rice cake. Flatten the top.

4. In a preheated oven of 270 degrees F or 130 degrees C, bake the rice cake for 25 minutes. Cool it completely before serving.

Serve and enjoy this Bibingka Malagkit (Rice Cake with Coconut Caramel Top) with family and friends!

NOTES:

  • I like to cook glutinous rice in water and finish it off in coconut milk and sugar mixture. It is easier that way. I found it tricky to cook glutinous rice with coconut milk – it takes time and sometimes I end up with uncooked rice. Cooking the glutinous rice in the rice cooker gives me a perfectly cooked sticky rice.
  • Salt helps balance the sweetness and richness of the rice cake.
  • Feel free to adjust the sweetness of the caramel sauce by adding less sugar.

Did you make this Bibingka Malagkit (Coconut Caramel Top)? Please leave a comment below. 


cakes

Ube Custard (Leche Flan) Cake

I wanted to make this Ube Custard (Leche Flan) Cake for so long, but I haven’t had a chance. I’m so glad I’m in the mood to bake today, because this cake is really good. I actually regretted not making it sooner. I was so surprised how ube (purple yam) and custard are like a match made in heaven.

Whoever thought of this cake is a genius! The combination of the soft ube chiffon cake and the sweetness of custard is love! I couldn’t stop eating it. The custard melts in my mouth! It’s so delicious! You have to try it yourself!


Ube Custard (Leche Flan) Cake Recipe

INGREDIENTS:

FOR CARAMELIZED SUGAR:

3/4 cups of sugar

1/2 cup of water

FOR CUSTARD (LECHE FLAN):

6 egg yolks

1 cup condensed milk

1/2 cup cream, (heavy, whipping, all-purpose)

1/4 cup milk, (fresh or evaporated)

1 teaspoon vanilla

FOR CAKE:

4 egg yolks

1/3 cup sugar

1/4 cup oil

1/4 cup milk

1 teaspoon vanilla

1 teaspoon concentrated ube flavouring

3 drops of purple food colouring

1 cup flour, (plain, all-purpose)

1 1/2 teaspoon baking powder

1/2 teaspoon salt

FOR WHIPPED EGG WHITES:

4 egg whites

1/2 teaspoon vinegar

1/3 cup sugar

How to Make Ube Custard (Leche Flan) Cake?

INSTRUCTIONS:

  1. Preheat oven to 350 degrees F or 180 degrees C.
  2. MAKE CARAMELIZED SUGAR: In a saucepan or non-stick pan, mix sugar and water together. Cook it in medium heat. Don’t mix until colour changes to amber. Immediately transfer to an 8-inch round cake pan. Swirl the cake pan to coat the bottom evenly. Set aside.
  3. MAKE CUSTARD (LECHE FLAN): Whisk egg yolks and condensed milk together until combined. Add cream, milk, and vanilla. Whisk until well combined. Set aside.
  4. MAKE CAKE: In a large bowl, beat the egg yolks and sugar together until it changes to light colour. Add oil, milk, and vanilla. Mix together. Then add concentrated tube flavouring and food colouring. Mix well. Sieve flour, baking powder and salt into the mixture. Mix until well combined.
  5. MAKE WHIPPED EGG WHITES: In a large bowl, whip egg whites until frothy – about 3 minutes. Add vinegar. Then gradually add sugar. Mix until soft peak forms.
  6. Slowly add the whipped egg whites into the cake mixture in thirds. Fold the whipped eggs carefully until well combined. Don’t over mix. Set aside.
  7. Pour the custard mixture through a sieve into the cake pan with caramelized sugar. Gently pour the cake batter over the custard. Tap for excess bubbles.
  8. Place the cake in a water bath. Bake in 180 degrees C oven for 55-65 minutes or until the top of the cake is golden brown.
  9. Immediately run a thin knife around the cake to release it from the pan.
  10. Place a large serving plate on top of the cake pan and quickly invert the cake onto the plate.
  11. Let it cool. Chill in the fridge before serving.

Serve and enjoy this Ube Custard (Leche Flan) Cake with your family and friends!

NOTES:

  • This recipe is good for 8-inch round pan.
  • This can be chilled in the pan, then soak the bottom of the pan with hot water for a few minutes before inverting onto a plate.
  • It can be steamed in the same amount of time, or until the cake is fully cooked.
  • Instead of concentrated ube flavouring, you can use ube jam (same amount).
  • Do a toothpick test to see if the custard and cake are cooked. Also, cake pulls away from the side of the pan when it’s cooked.

Did you make this Ube Custard (Leche Flan) Cake? Please leave us a comment below.


cakes

Crazy Chocolate Cake

Have you heard about Crazy Chocolate Cake yet? I got this recipe from Totally the Bomb, and this is just the perfect recipe I was looking for, as I have ran out of eggs, milk, and butter. Yes, you read that right. This recipe has No EGGS, NO MILK and NO BUTTER.

There’s always a day when you want to eat chocolate cake but you can’t bake one because you lack some of the ingredients in your kitchen. Yep, I always do. Usually, I ran out of eggs, milk or butter. Have no fear, because this recipe is going to blow your mind! It’s fudgy, moist and chocolatey but it’s EGGLESS, MILKLESS and BUTTERLESS!!! You can even make this GLUTEN FREE (just replace flour to Gluten Free flour – it really doesn’t make any difference when it comes to taste or texture). This is my second time to make this recipe, as it’s very simple to make. On my first cake, I just sprinkle some icing sugar on top – that works well too! The second cake, I tried topping it with the Basic Chocolate Icing from Chelsea.


Crazy Chocolate Cake Recipe

INGREDIENTS:

1 ½ cups flour

1 cup sugar

1 teaspoon baking soda

3 tablespoons cocoa powder

1/2 teaspoon salt

5 tablespoons vegetable oil

1 teaspoon vinegar

1 cup water

1 teaspoon vanilla

How to Make Crazy Chocolate Cake?

INSTRUCTIONS:

1. Preheat over to 350 degrees F or 180 degrees C.  

2. In a bowl, mix flour, sugar, baking soda, cocoa powder, and salt. Mix the dry ingredients.  

3. Add the vegetable oil, vinegar and water. Mix until well combined.  

4. Bake in the oven for 25-30 minutes. Let it cool, then top with your favourite frosting. I used Basic Chocolate Icing in this recipe.  

Serve and enjoy this Crazy Chocolate Cake with your family and friends!

Did you make this Crazy Chocolate Cake? Please leave us a comment below.


cakes

Bread Pudding

Every country has its own version of Bread Pudding. The best thing about this dessert is that, it is made of a day-old bread or stale bread. It’s one of the desserts that can be made every day at home.

The main ingredient of a Bread Pudding is, of course, bread. The type of bread that is used is not specified, but most people use day-old white bread. When I was searching for this recipe, I found out that some use “Mamon,” a sweet sponge cake from the Philippines. Bakeries back home (Philippines) use different kinds of old bread to make bread pudding. It’s a good way to eliminate wasted food.   I remember, when I was little, my Papa told me that the bread pudding I was eating was old, I disagreed and said, “No, it’s new!” (What I meant was, I just bought it from the bakery – thus, it’s new!) But now I know what he meant!


Bread Pudding Recipe

INGREDIENTS:

FOR BREAD PUDDING:  

10 slices of day-old bread

2 Tablespoons butter, melted

1/2 cup raisins (optional)

4 eggs, beaten

2 cups milk

3/4 cup white sugar

1 teaspoon cinnamon

1 teaspoon vanilla extract  

FOR ICING SUGAR:  

2 cups icing sugar (confectioner’s or powdered)

2 tablespoons butter, softened

1 teaspoon vanilla

1 tablespoon milk

How to Make Bread Pudding?

INSTRUCTIONS:

1. Preheat oven to 350 degrees F (180 degrees C).

2. Cut the bread into small pieces and arrange into an 8-inch square baking pan.  

3. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.  

4. In a medium bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread and lightly push down with a fork until bread is covered and soaked with the egg-milk mixture.  

5.Bake in the preheated oven for 30-45 minutes, or until the top springs back when lightly tapped.  

FOR WHITE GLAZED ICING:  

1. Mix the icing sugar, butter and vanilla together in a bowl.

2. Add milk and stir to make a thick glaze, add just a drop at a time.

3. Spread or pour immediately over cooled bread pudding.

Serve and enjoy this Bread Pudding with your family and friends!

Did you make this Banana Oat Bread? Please leave us a comment below.


cakes

Keto Brazo de Mercedes

Brazo de Mercedes is one of my favourite Filipino cakes, made of soft and fluffy meringue and sweet custard filling that melts in your mouth.

Whenever we passed by Goldilocks (a famous Filipino bake shop), my palate knew instantly what it craves. It wants the soft and fluffy meringue and sweet custard filling rolled cake that I could finish in one sitting. Unless of course, if I have to share it with my parents and siblings.  I super love the marshmallowy texture of this cake and the sweetness of the custard. It literally melts in my mouth and is gone in seconds.

Of course, I didn’t know how to make Brazo de Mercedes in the past. I would prefer buying it from the cake shop than to make one for ourselves. But when I moved to New Zealand with my family, I started to learn how to make Brazo de Mercedes because I couldn’t find any cake shops that sell it. I have no choice but to learn to bake it.

At first, it was really hard to make a perfectly rolled Brazo de Mercedes. I reckon that making the white soft meringue is a pain. I always fail back then, whether it’s too soggy, too eggy, too flat, too moist, and so much more. I didn’t give up though, and started to feel successful as I practice.

Since I’m on a Keto diet now and craving for Brazo de Mercedes, I thought maybe I could replace the sugar and condensed milk with Keto-friendly ingredients like erythritol. I also made a Homemade Keto Condensed Milk to use for the filling. With a great success, here is my own version of Keto Brazo de Mercedes.

If you’re from New Zealand, I bought my erythritol at Bin Inn.


Keto Brazo de Mercedes Recipe

INGREDIENTS:

FOR MERINGUE:

8 large egg whites

1/2 teaspoon cream of tartar

3/4 cup erythritol

FOR CUSTARD FILLING:

1 3/4 cup Keto condensed milk

8 egg yolks

1 teaspoon vanilla extract

FOR TOPPING/DECORATION:

3 tablespoons erythritol icing sugar

How to Make Keto Brazo de Mercedes?

INSTRUCTIONS:

1. In a large bowl, mix the egg whites and cream of tartar until it reaches its soft peak form, about 7 minutes over medium speed.

2. Gradually add the erythritol until the texture of the egg whites is semi-firm.

3. Preheat the oven to 350 degrees F (180 degrees C).

4. Put parchment paper on top of a baking sheet or large rectangular baking pan and grease the surface.

5. Place the meringue on top of the greased baking paper then spread evenly using a spatula.

6. Bake the meringue for 20 minutes or until top part turns light to medium brown.

7. While baking the meringue, make the filling by combining the egg yolks and Homemade Keto Condensed Milk in a small cooking pot. Stir the mixture continuously until it becomes thick.

8. Add the vanilla extract to the Homemade Keto Condensed Milk and egg yolk mixture, then turn off the heat, and mix thoroughly. Set aside.

9. Remove the meringue from the oven and cool down for a few minutes.

10. Flip the meringue, the top baked meringue should now be below. Remove the baking tray and the parchment paper then spread the custard filling over the meringue.

11. Roll the meringue carefully. Make sure that the layer with filling is rolled inward.

12. Dust erythritol icing sugar on top of the roll.

13. Transfer to a serving plate and serve.

Share and enjoy this Keto Brazo de Mercedes with family and friends!

NOTES:

  • Make sure you use fresh eggs.
  • Always line your baking tray with parchment paper so the meringue won’t stick to the tray and makes it easier for you to lift it after.
  • You need to know what soft peak looks like. Start whipping the eggs in the mixer at low speed and gradually increase it to medium. Gradually add sugar one spoonfuls at a time until the meringue drops slightly when you hold the whipping attachment vertically.
  • Once the meringue is cooked, dust it with powdered sugar first before flipping it to the other side.
  • Use double broiler in making the custard to prevent scrambling the egg and/or burn it.
  • Roll Brazo de Mercedes using parchment paper. Gently lift, tighten and adjust the roll. Refrigerate it until it’s ready to slice and serve.

Did you make this Keto Brazo de Mercedes? Please leave us a comment below.


 


 

 
 
 

 
 

cakes

Chocolate Rocky Road Christmas Wreath Cake

This Chocolate Rocky Road Christmas Wreath Cake recipe is very timely for this season. Merry Christmas everyone!

The cake looks very festive and the chocolate cake itself is a perfect treat for the whole family. The toppings on top make it even more irresistible. We made this cake in celebration of Jesus’ birthday.


Chocolate Rocky Road Christmas Wreath Cake Recipe

INGREDIENTS:

FOR CAKE:

250 grams butter, chopped
200 grams dark chocolate melt
2 cups of sugar
1 cup of cold water
1 1/4 cups flour, sifted
1/2 teaspoon baking powder
1 teaspoon salt
1/4 cup cocoa powder, sifted
2 large eggs, lightly beaten

FOR GANACHE:

150 grams dark chocolate melt
1/2 cup cream

FOR TOPPING:

100 grams mini marshmallows
50 grams cranberries
50 grams roasted almonds
100 grams of milk chocolate melted
125 g glazed cherries or fresh raspberries

How to Make Chocolate Rocky Road Christmas Wreath Cake?

INSTRUCTIONS:

1. Preheat oven to 180C or 160C fan forced.

2. Grease an 8-inch ring cake tin and line the base with baking powder.

3. In a saucepan, combine butter, chocolate, sugar and water. Stir until melted.

4. Transfer to a large bowl and set aside. Let it cool for 5 minutes.

5. Whisk in flour and cocoa powder onto your cooled chocolate batter. Stir through eggs. Pour mixture into a prepared ring pan.

6. Bake for 45 minutes or until skewer comes out clean.

7. Let it cool in tin for 30 minutes before turning out to cool completely.

8. While cooling the cake, let’s make the ganache. Combine chocolate and cream in a heat-proof bowl and microwave 10 seconds interment until melted. Stir until smooth. Let it cool.

9. Spread ganache over the top of the fully cooled cake. Arrange marshmallows, cranberries and almonds on the top. Drizzle melted chocolate over the topping. Sprinkle with cherries or raspberries.

Serve and enjoy this Chocolate Rocky Road Christmas Wreath Cake with family and friends!

Did you make this Chocolate Rocky Road Christmas Wreath Cake? Please leave us a comment below.


cakes

Caramel Macchiato Cake – Coffee by BTS

I made Caramel Macchiato Cake for my daughter’s 15th birthday. Originally her birthday cake was supposed to be a Perfect Chocolate Cake with an edible image of Jung Kook’s abs on top. Haha! Yes, you read that right! She was so obsessed with Jung Kook’s abs in their hit song Fake Love that was released this year.

The thing is, I forgot to make an order for that edible image and so I asked her what type of cake does she like and said she likes mocha cake or coffee based cake. And so I thought, Jung Kook’s song Coffee…

To be honest, I made a huge mistake in the frosting. This cake calls for Swiss Meringue Buttercream and it’s my first time to do it. It was going well at first until the buttercream had crumbled like tofu! I was about to toss it out but then I searched the internet and thought maybe there’s a way to revive this buttercream. I followed the steps, it became smooth but it’s not the consistency I wanted so I ended up using the easy and simple buttercream that I’m used to make. That went well.

So there you have it folks… my recipe for Caramel Macchiato Cake. I hope you like it  as much as we did.

Caramel Macchiato Cake

INGREDIENTS:

For the Cake:

3 ½ cups all purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup boiling water
¼ cup espresso powder
113 grams (1cup or 2 sticks) unsalted butter, room temperature
1 cup granulated sugar
1 cup light brown sugar, packed
3 large eggs
½ cup milk, room temperature

For Caramel Sauce

1 cup granulated sugar
6 tbsp unsalted butter, cut into cubes
½ cup heavy cream

For Caramel Buttercream:

150g butter, softened
2 cups icing sugar
1-2 Tbsp espresso extract

INSTRUCTIONS:

FOR CAKES:

1. Preheat oven to 350 F or 180C degrees. Grease and flour three 8 inch round cake pans. Line with baking paper or parchment paper.

2. In a medium bowl, whisk flour, baking powder, baking soda, and salt together.

3. In a small cup, combine the boiling water and espresso. Set aside to cool.

4.  Using an electric mixer, beat butter and sugars on medium speed until light and fluffy. It will take about 3-5 minutes. Add in eggs one at a time until well combined. Scrape down the sides of the bowl as needed.

5. Combine the espresso mixture with milk.

6. Add the flour mixture and espresso-milk mixture to the batter alternately. Starting and ending with flour mixture. Make sure to beat well every after addition.

7. Divide the batter into 3 pans. Bake cakes for 30-35 minutes or until the center springs back when touched and a toothpick comes out clean. Cool cakes for at least 10 minutes before transferring to a cooling rack.

For Caramel Sauce:

1. In a medium saucepan, melt sugar over medium-high heat. Whisk the sugar when it starts melting. Sugar will clump while whisking but just keep keep whisking until all sugar is melted. At this stage, stop whisking it and let it turn into a deep amber color. Swirl the pan to mix. Keep a good eye on the caramel, as it will get burn easily.

2. Whisk in the butter and mix until completely melted and incorporated. Remove pan from heat.

3. Gradually add in the heavy cream and whisk until smooth.

4. Transfer caramel immediately into a glass jar. Set aside and let it cool.

For Caramel Buttercream:

1. Beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth.

2. Add the remaining icing sugar and one tablespoon of the coffee extract and beat the mixture until creamy and smooth. Beat in more milk, if necessary, to loosen the mixture.

For Toppings:

I alternately swirled some frosting on top of the cake and I put maltesers on them. I also put French macarons alternately with the swirl of frosting. I also let the caramel sauce drip on the side of the cake and made swirly bits on top to replicate Starbucks Caramel Macchiato’s design.

If you somehow replicate this Caramel Macchiato Cake recipe, please let me know if it goes well with you. I like to hear your baking stories.

Adapted from: A Classic Twist

cakes

Ube Puto

This vibrant ube puto which is originated from the Philippines can be enjoyed any time of the day, usually during breakfast or snacks (meryenda). Topped with cheese to get that sweet-salty combination.

INGREDIENTS:

2 cups all purpose flour or plain flour
1 cup white granulated sugar
2 Tbsp baking powder
1 Large egg
4 Tbsp butter, melted
¾ cup fresh milk or evaporated milk
1 cup water
1 Tsp ube food color
1 tsp ube flavoring
sliced cheese for toppings

INSTRUCTIONS:

1. Using the lower part of the steamer, bring water to a boil.

2. In a large bowl, combine the dry ingredients (flour, sugar and baking powder). Mix well.

3. Add the egg. Mix with a wire whisk or a mixer if available.

4. Slowly add milk and beat until smooth. Add water and beat continuously until the batter is smooth and thin in texture.

5. This time add the melted butter and ube food coloring and flavor.

6. Stir until all is mixed up well.

7. Fill puto molds with batter up to ¾ full.

8. Arrange molds in the first layer on steamer rack, cover with cloth and place over steamer. If you have second layer, you can steam them at the same time. Don’t forget to put cloth on each layer so the moisture won’t drip on the puto.

9. Lower heat to medium and let puto steam for 8-10 minutes or until toothpick test comes out clean.

10. Turn off the heat and top each puto with sliced cheese. Cover the steamer for about 1 minute to melt the cheese.

11. Cool the puto before removing the molds.

12. Before eating the puto, spread butter or margarine if desired.

13. Serve and enjoy with family and friends!

cakes

Semi Naked Sunset Lemon Cake

INGREDIENTS:
1⁄2 lb or 227 gm unsalted butter, room temperature
2 1⁄2 cups granulated sugar, divided
4 large eggs, room temperature
1⁄3 cup lemon, zest of, grated
3 cups flour
1⁄2 teaspoon baking powder
1⁄2 teaspoon baking soda
1 teaspoon kosher salt
3⁄4 cup fresh lemon juice
3⁄4 cup buttermilk, room temperature
1 teaspoon vanilla extract

INSTRUCTIONS:

1. Preheat oven to 350F or 180C.

2. Grease 2 8-inch round pans, lining the bottom with parchment paper.

3. Using paddle attachment, cream butter and sugar in a bowl of electric mixer until light and fluffy, approximately 5 minutes.

4. Turn the mixer to medium, add eggs one at a time, following the lemon zest.

5. Sift together flour, baking powder, baking soda and salt into a bowl.

6. In another bowl, combine lemon juice, buttermilk and vanilla.

7. Alternately, add flour and buttermilk mixtures to batter, beginning and ending with flour mixture.

8. Divide batter evenly between pans, smoothing the tops.

9. Bake for 45 minutes- 1 hour, until tester comes out clean.

10. When cakes are done, cool for 10 minutes on a wire rack.

FOR THE FROSTING:

1 1/2 cup or 3 sticks or 342 gms Unsalted Butter (room temperature)
100 g Vegetable Shortening
200 g Cream Cheese (softened)
1 1/2 tsp Lemon Essence or Fresh Lemon Juice
500 g Confectioners or Icing Sugar

INSTRUCTIONS FOR THE FROSTING:

1. Put cream cheese, shortening and butter to a mixing bowl and mix at high speed for 5 minutes.

2. Add the lemon essence or lemon juice and reduce speed to low. Add icing sugar gradually, about 1/2 cup at a time.

3. Once you have added all the sugar, mix it at high speed for 7-10 minutes until a smooth velvety frosting forms.

FOR THE TOPPING:

A thin slice of lemon slit in center
Freshly grated peel from one large lemon, if desired.

CAKE ASSEMBLY:

1. Apply a dab of icing on an 8 inch cake board and place the first torted cake layer (this will secure the cake to the board). Spread a thin layer of frosting on this layer.

2. Place the second cake layer. Spread a thin layer of frosting on this layer and repeat this instruction until the final layer of cake has put in place.

3. Apply desired food gel coloring to the frosting. I used ombre of yellow. It’s up to you.

4. Using star tip, pipe frosting on the top of the cake and sliced lemon alternately. Pipe some frosting design around the bottom of the cake.

Adapted from:
Genius Kitchen
Thulas Cake Lab