Guest Post: A Beautiful Shower Cake with Caitlin

Did you notice that when I posted this about my shower, there was no photo of a cake? Well this is why: Caitlin is my maid of honour. She has been one of my best friends since 1st year university, she is understanding, fun, organized (good traits for a MoH, don't you think?), and lastly she is an AMAZING baker (sorry for the yelling). I wish you could taste through the screen. When I told her I was getting married I first asked her if she would be my maid of honour, and second if she would bake my wedding cake. Well after the beauty you see below, I can tell you I am super excited about the wedding cake! mmmmmm!

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When Margot asked me to be her Maid of Honour, I was ecstatic.  One task of the MoH is the wedding shower.  This past weekend we had the shower on a gorgeous day in Margot’s parents’ backyard.  I did a ton of baking to get ready for it but the pièce de résistance was the cake.  I was really proud of it and so in love with the flavour combo.  I did a lemon poppy seed cake with raspberry curd whipped cream filling and a cream cheese lemon frosting.

Lemon Poppy seed Cake (this recipe made two 9x13 layers)

Slightly adapted from Annie's Eats – Lemon Poppy seed Muffins

Ingredients:
For the muffins:
4 cups all-purpose flour
4 tbsp. poppy seeds
3 tsp. baking powder

1 tsp. baking soda
1 tsp. salt
16 tbsp. unsalted butter, at room temperature
2 cups sugar
4 large eggs
Zest of 3 lemons
2 tsps. vanilla extract
2 cups yogurt (plain or vanilla)

Directions:
1. Preheat the oven to 350˚ F.  Prepare pans by lining the bottoms with parchment paper, greasing and flouring all sides.

2. Combine the flour, poppy seeds, baking powder, baking soda and salt in a medium bowl.    

3. In a large bowl, beat together the butter and sugar until light and fluffy, about 2 minutes.  Beat in the eggs one at a time, blending well after each addition.  Mix in the lemon zest and vanilla extract.  With the mixer on low speed, mix in the dry ingredients in two additions alternating with the yogurt, beating each addition just until incorporated.

4. Bake for about 25 to 30 minutes, or until a toothpick inserted comes outs clean.

Raspberry Curd Whipped Cream Filling

From Big Fat Baker

3 tbsp unsalted butter, at room temperature

5 oz frozen raspberries (thawed) – or fresh if you can find them!

2 large egg yolks, lightly beaten

1/3 cup sugar

pinch of salt

1.  Defrost/heat  raspberries in microwave until juicy.  Slightly mash with a fork. Press the raspberries through a strainer to separate the seeds.  You want about 1/2 a cup of juice.

2.  Using your electric mixer beat together the butter and sugar. Slowly pour in the egg yolks, and mix until everything is combined. 

3.  Add in the fresh raspberry juice, and salt. Mix together then pour into a small saucepan.

4.  Set the burner temperature to low, and melt the butter.

5.  Once the butter is fully melted, slowly increase the temperature to medium while constantly stirring. Cook for 10-15 minutes, or until the temperature has reached 170º F.

6.  Once the mixture is fully cooked, remove from heat and continue to stir for about 5 minutes while the curd cools. Refrigerate curd to cool completely for at least 2 hours.

7.  Just before putting the cake together, whip about 1 cup whipping cream until it forms stiff peaks.  Fold in curd and spread onto cake.

Lemon Cream Cheese Buttercream

2 8 oz. packages cream cheese

1 cup butter

6 cups sugar (approx) – add it until you’re happy with the flavour

2 tsp vanilla

1 tbsp lemon zest

1 -2 tbsp lemon juice

Directions

1.      Whip cream cheese and butter until smooth.

2.      Add some sugar and beat.

3.      Add the vanilla, lemon zest and juice.

4.      Continue to beat together, adding sugar until you are happy with the taste.

I'm not sure why I am so angry at that cake!

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Got that? Sure, no trouble at all! See? This is why I asked Caitlin to be my Maid of Honour. I know, I'm spoiled! Have you been over to Cait's blog, Bake What your Momma Gave ya yet? If not you should go. In fact go now, I can wait.
<elevator music>
Pretty incredible! I get sucked in over there at least once a week! And I always swear (but not with bad words) that I am going to make everything she posts - I usually only get to the easy stuff. There are soooo many tasty treats! Anyways, I implore (too strong?) you to check it out.


Also, if you haven't heard there are two giveaways going on at the moment.
Here, and for Canadians only (Sorry) Here