Need HELP Today: Cake ideas????
I am making a lemon cake for dessert tonight. I am just doing a boxed cake (although, adding dream whip) and lemon frosting that is store bought. What can I add or do to make the cake look nice or taste even better? I am wondering if there is something I can put between the layers, etc.? Or something on top of the cake? Maybe lemon garnish or zest? Any ideas? I am so clueless!
Public Comments
- sprinkles! lol =)
- Candy fruit slices on top. The kind that are cut in a half-circle and come in cherry, lemon, lime or how about gum drops. Everyone loves gum drops.
- I would spread some seedless balck rasperry or red raspberry jelly (makw sure you get SEEDLEES) in between the layers and then garnich the top with a few raspberries and lemon slices...Guest wil know what to expect to be in the cake.. You already have enough lemon going on with the cake & icing. Lemon & Raspberries are a great taste combo and it loks really impressive when you cut into it Hope ya like it
- #1 do not use canned frosting. I, as a sales rep, sold the stuff for 30 years and it is all terrible. Get on the net and find a recipe for a seven minute frosting. Not that hard to make and worth the difference. Also, box cake mixes are superior to what you can make from scratch, but not so with the frosting. Try the recipe for Duncan Hines Lemon Supreme Pound Cake.
- Microwave Lemon Curd Filling 1 cup white sugar 3 eggs 1 cup fresh lemon juice 3 lemons, zested 1/2 cup unsalted butter, melted DIRECTIONS In a microwave-safe bowl, whisk together the sugar and eggs until smooth. Stir in lemon juice, lemon zest and butter. Cook in the microwave for one minute intervals, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon. Remove from the microwave, and pour into small sterile jars. Store for up to three weeks in the refrigerator. Tip: If you over cook the mixture a little, or forget to stir, you can pass the mixture through a fine sieve to remove the bits of cooked egg. I found this filling on http://allrecipes.com/Default.aspx it is simple and goes great in the center of a cake. crush some lemon drops and sprinkle on the outside of your cake for a garnish. dont over do it, just enough for color.
- Lemon Filling for Layer Cakes: For lemon curd: 2 teaspoons finely grated fresh lemon zest 1/4 cup fresh lemon juice 1/4 cup plus 2 tablespoons granulated sugar 3 large egg yolks 1/4 teaspoon guar gum 1/2 stick (1/4 cup) unsalted butter, cut into tablespoon pieces 1/4 teaspoon lemon extract Make curd: Whisk together zest, lemon juice, sugar, yolks, a pinch of salt, and guar gum in a 1-quart heavy saucepan. Add butter and cook over moderately low heat, whisking constantly, until curd is thick enough to hold marks of whisk and first bubbles appear on surface, about 5 minutes. Whisk in extract. Immediately pour curd into a bowl, then cover surface with wax paper and chill until cold, about 30 minutes. Frost cake: Halve each cake layer horizontally using a long serrated knife. Spread bottom half of each cake layer with half of lemon curd, then top with remaining cake layers to form two sandwiched cakes. Put 1 sandwiched cake on a cake stand or platter and spread a heaping 1/2 cup frosting over top, then cover with remaining sandwiched cake. Frost top and sides of cake with remaining frosting. Cooks' notes: • Cake layers can be made (but not halved) 1 day ahead and cooled completely, then kept, wrapped well in plastic wrap, at room temperature. • Lemon curd can be chilled up to 3 days. • Cake can be completely assembled and frosted 4 hours ahead and kept at room temperature, or 1 day ahead and chilled, loosely covered. Bring to room temperature before serving. hope this helps. enjoy.
- Here goes my new secret recipe, lol. 1 Super moist Lemon Cake Mix (or any brand). Fix according to directions except beat the egg with "grate lemon peel of one lemon" into the egg before adding to mix. icing 1 box powdered sugar grated lemon peel of one lemon squeeze juice of one lemon 3 TBS butter add TBS of milk at a time to consistency(for a smoother icing add a little flour-I don't do this but my sister-in-law does...I like it more like a glaze. This is sooooo good! Enjoy!
