The Perfect Party Cake is a pretty bold statement. I mean, it has a whole lot to live up to, don't you think? I had a birthday party to go to last weekend, but I didn't have the cake ready in time to bring it with me. So, this Perfect Party Cake is for the party of one that continually rocks this little corner of DC. Although, who am I kidding, I definitely shared some of this delightful little cake.
I made 1/2 of the recipe, and baked it in a single 8x8" pan. I didn't have lemons, but I did have limes, and more importantly, I like limes, so I went with the lime flavor for this cake. Limes and raspberries are ok, but I think that limes and cherries are better. I had quite a few farmers market cherries in my fridge, and I made a batch of cherry lime preserves to sandwich between the layers. In fact, I've been affectionately thinking of this as my Perfect Cherry Limeade Party Cake. I split the cake in half across the middle and down the middle to make a nice little loaf shape, and I can honestly say that I didn't meet up with many problems while making this cake. Except one. So, can someone please tell me how to get the jam layer to be only red and the frosting layer to be only white? In the book, there are the loveliest, most pristing layer cake layers with red raspberry jam and white buttercream frosting. My buttercream is pink in between my layers. That was the only part that I found frustrating, but in the end, pink buttercream isn't the end of the world.
As far as flavor goes, this was a very delicate cake. The lime and cherry flavors were subtle, perhaps more so because they had to compete with the buttercream and the coconut. Speaking of coconut, in high school I had an English teacher my sophomore year, Dr. Johnson, and he had a beard. He used to tell us that a beard could hide a multitude of sins: acne, scars, wrinkles, you get the point. Well, I think that the coconut plays a similar role to Dr. Johnson's beard on this cake. The buttercream just doesn't make enough to do a thick layer around the cake. You essentially have enough to make a thick crumbcoat, and then you start pressing in the coconut. If you don't like coconut, then I'm guessing that extra frosting is absolutely necessary. My buttercream got hard in the refrigerator, and as a result, it was definitely my least favorite part of the cake. I also felt like it overwhelmed the flavor of the cake itself, so in the future I think I'd probably try to find a way around the buttercream. Thanks to Carol, of
Mix, Mix, Stir, Stir for chosing this very fun and pretty cake this week.
The Perfect Party Cake is a pretty bold statement. I mean, it has a whole lot to live up to, don't you think? I had a birthday party to go to last weekend, but I didn't have the cake ready in time to bring it with me. So, this Perfect Party Cake is for the party of one that continually rocks this little corner of DC. Although, who am I kidding, I definitely shared some of this delightful little cake.
I made 1/2 of the recipe, and baked it in a single 8x8" pan. I didn't have lemons, but I did have limes, and more importantly, I like limes, so I went with the lime flavor for this cake. Limes and raspberries are ok, but I think that limes and cherries are better. I had quite a few farmers market cherries in my fridge, and I made a batch of cherry lime preserves to sandwich between the layers. In fact, I've been affectionately thinking of this as my Perfect Cherry Limeade Party Cake. I split the cake in half across the middle and down the middle to make a nice little loaf shape, and I can honestly say that I didn't meet up with many problems while making this cake. Except one. So, can someone please tell me how to get the jam layer to be only red and the frosting layer to be only white? In the book, there are the loveliest, most pristing layer cake layers with red raspberry jam and white buttercream frosting. My buttercream is pink in between my layers. That was the only part that I found frustrating, but in the end, pink buttercream isn't the end of the world.
As far as flavor goes, this was a very delicate cake. The lime and cherry flavors were subtle, perhaps more so because they had to compete with the buttercream and the coconut. Speaking of coconut, in high school I had an English teacher my sophomore year, Dr. Johnson, and he had a beard. He used to tell us that a beard could hide a multitude of sins: acne, scars, wrinkles, you get the point. Well, I think that the coconut plays a similar role to Dr. Johnson's beard on this cake. The buttercream just doesn't make enough to do a thick layer around the cake. You essentially have enough to make a thick crumbcoat, and then you start pressing in the coconut. If you don't like coconut, then I'm guessing that extra frosting is absolutely necessary. My buttercream got hard in the refrigerator, and as a result, it was definitely my least favorite part of the cake. I also felt like it overwhelmed the flavor of the cake itself, so in the future I think I'd probably try to find a way around the buttercream. Thanks to Carol, of Mix, Mix, Stir, Stir for chosing this very fun and pretty cake this week.
42 comments:
Mine is in the fridge right now and I haven't tried it yet. I'll be sure to let it rest on the counter before slicing into it. Wow...you made your own preserves!! Great job. The cake looks wonderful, Jessica.
lime et framboises, c'est une combinaison extra ! très réussi :)
Your fluffy layers of coconut look so good on this cake. I think lime and coconut are always a great combination, too.
It is such fun each week to hear what people use as substitutions. Wonderfully creative and cherry and lime does sound good. It all looks very pretty.
Looks great! I was also wondering about those perfect middle layers...the mystery of food photography.
WOw! Yours is one of the prettiest Ive seen! Love all that coconut!
Nicely done Jessica, it looks light as a cloud, all wrapped up in coconut flakes like that! Beautiful!
I bet the cherry and lime was delicious. I really liked the butter cream but I only did a bit on top of each cupcake. I must agree with the coconut. It does help hide all the tiny mistakes. Looks fantastic.
LOL totally agree! My coconut definitely covered up the imperfections of my cake frosting...it went from a pretty messy looking cake to looking pretty fabulous! Nice job changing the flavors to lime and cherry. I bet it tasted great!
Oh...I love how you made it a rectangle.
What a beautiful cake Jessica! I love the way you adapted the flavors to make them work for you. It sounds delicious! I've used a whipped cream frosting on this cake and really like it so that could be an option for next time.
I love the cherry-lime combination! This is such a pretty cake!
The cherry-lime combination sounds delicious! Great job on the cake!
Beautiful cake, Jessica! Coconut did me a lot of favors, too! I love how the filling looks pink, I think that's a lovely look. Lime and cherry preserves? I've never made preserves but maybe I'll tackle that after I get over my fear of yeast.
Cake looks wonderful. Love the square.
Your cake looks lovely and I really like the sound of cherry-lime! Yum!
Fyi...I got the distinct layers in the middle by plopping way too frosting on top of the jam in the middle and carefully spreading it from the middle outward without getting down to the jam layer. Then I scraped off my excess for the next layer. Hope that helps!
Love the shape, looks fab! I did my white out cake that way :) Great idea using cherries!
Your cake looks great! Love that you made it rectangle and love the limes.
I love your flavor combo! No one liked the frosting! I think for this type of frosting....you have to let it get to room temp for the flavors to really be at its best. Your cake looks perfect...and pink buttercream...no biggie! :)
Cherry limeade! That is an awesome idea. Your cake is bringing the party.
Im going to have and make this cake. Your cake looks so good! Im sorry the buttercream frosting didn't work out so well. Thanks for the heads up!
I think the pink filling is pretty, even if it isn't what you intended. =)
Homemade cherry preserves? Yum! I like the look of the rectangular cake, good idea for something different. And it was totally impossible to spread the frosting over the jam: I put big gobs of it on so I wouldn't have to spread as much and then I ran out.
Oooh, cherry and lime? sounds yummy! I'm going to have to remember that combo.
Yea, this type of icing is not for everyone. I actually think Dorie's is the least buttery tasting of this type that I've tasted. Some are like eating straight butter!
oooh, cherry lime and coconut. i want a taste:) your cake is gorgeous!
(and, i love the story about dr. johnson's beard:)
I've made this with lemons before but I do prefer limes. Your cake looks so pretty. Awesome job 9as always)
My Perfect Party Cake is rocking the downtown corner of DC! My coworkers are still working on it - there are only 6 of us (and I haven't eaten it) but it is a whole lotta cake going around! I love your cherry/lime version! It looks so good!
Great pics and the cherry-lime combo sounds amazing. I too was disappointed in the buttercream.
I read some reviews before assembling mine and putting the buttercream on first, and then the jam seems to do the trick. I also warmed my jam up so it was almost runny and it spread easily without interfering with the buttercream. I did not run out of frosting but I didn't split my layers either. I probably would have if I didn't. I omitted the coconut too since my mom hates it and I knew she was going to want a piece! Cherry limeade sounds soooo much more appealing to me than the lemon raspberry. I will have to give it a try!
Lime, cherry and coconut? What a superb combination!
I actually lover that your buttercream is pink! We should get together and back sometime!
Although the buttercream seems to be a controversial element on the PPC, I am in total agreement with your cherry limeade flavoring. Those are my two favorite flavors.
I really like the flavor combination you went with. It sounds so delicious and looks fabulous.
I am in DC right now visiting my sister.
We are super excited about the festivities this weekend!
I agree with everyone - your flavour combo sounds awesome! Great variation. Beautiful photos!
I love the way your pink layers look - especially with those green limes. Just beautiful!
beautiful cake, it looks sooo good. This is my favorite type of cake, I need to make one dairy free.
Not only is pink buttercream not the end of the world -- around here, we work hard to make things pink. I think your layers look beautiful, and your whole cake is just perfect!
This is one of the most perfectist, perfect party cake's I've seen around!
do you know if the TWD July recipes are posted yet!?
Cherry lime preserves sounds excellent! Buttercream only tastes good at room temperature, so you have to let the cake sit out for a while before serving it so it can warm up. However taking advantage of buttercream getting hard in the fridge is how I managed to keep the jam in a distinct layer. I put the butter cream down first, let it set up hard in the fridge, then spread on the jam and add the next layer. I was in a bit of a time crunch, so I spread the butter cream on all 4 layers and chilled them, and then just assembled all at once. I also pipe a small ridge of buttercream around the edge of each layer to keep the jam from leaking out the sides. I think your cake looks great covered in coconut. It makes me want a piece.
Limes & cherries sound great, very summery. Yum!
Cherry lime cake...yum! The cake looks amazing, especially with the coconut "beard."
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