Lemon Daisy Cake

This one is for a very special couple, for a good friend’s proposal to his long-time girlfriend. Beautiful evening by the beach, lights and campsite, with lots of good memories and a sweet moment with the couple.

(And the rest of their friends in the background :P) Was truly a special moment and the beginning of a new milestone in life. Really hope they enjoyed and best wishes for the future and the rest of their lives together. Congratulations A & R! ☺☺

Lemon Daisy Cake
Makes one 6-inch 3 layer cake
Ingredients

Basic Vanilla Funfetti Cake from Kawaii Sweet World

3 cups cake flour
2 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
½ cup butter, room temperature, cut into 1/2 inch cubes
1/2 cup oil
4 eggs
1 cup buttermilk
4 tsp vanilla
Funfetti sprinkles

Lemon Swiss Meringue Buttercream

7 large (210 grams) egg whites
2 cups (400 grams) granulated sugar
340 grams unsalted butter, softened
2 tsp vanilla extract
1/4 tsp salt
Lemon juice to taste

Additional Decorating Ingredients

Yellow food colouring
White daisies (bought from Phoon Huat)

To make Vanilla Funfetti Cake

Preheat the oven to 350°F. Spray the bottom cake pans and line with baking paper

In the bowl of an electric mixer, mix together the cake flour, sugar, baking powder, baking soda, and salt on low speed with the paddle attachment for 1 minute.

Keeping the mixer on low speed, add the cubed butter and combine until the mixture resembles coarse sand (about 4 minutes).

In a separate bowl, whisk together the oil, eggs, buttermilk, and vanilla. With the mixer on low speed, gradually add the wet ingredients and mix just until combined. Fold in sprinkles for funfetti effect

Bake for about 40 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool completely before decorating.

To make Swiss Meringue buttercream

In a large saucepan, place mixing bowl over a pot of barely simmering water. Add egg whites and cups sugar and whisk together until frothy. Whisk constantly until mixture reaches 160˚F (takes about 3 min). Sugar should be fully dissolved (no granules when rubbing mixture between finger tips). Mixture will feel hot to the touch (or like the temperature of warm milk).

Once bowl is at room temperature, switch to paddle attachment, reduce to medium speed and add butter 1 Tbsp at a time, adding it just as fast as it is absorbed by meringue. Once all butter is in, scrape down the bowl and continue beating until it reaches a thick whipped consistency (3 min on med-high speed). If it looks lumpy or liquidy at all, keep beating until smooth, thick and whipped. Add 2 tsp vanilla extract and 1/4 tsp salt and mix on med-high until incorporated.

Fix mixer with the whisk attachment. Whip on medium high speed until smooth and creamy. Begin adding room temperature butter, a few slices at a time. Add the salt and continue to whip until all the butter has been incorporated. Switch the paddle attachment and beat for a few more minutes, until the frosting is silky.

Flavor with fresh, strained, lemon juice to taste

To Assemble and Decorate:

Trim off excess of the layers (freeze before hand helps). Place first first layer on cake board, making sure to frost between each layer and crumb coat. Use a cake turntable to smooth white frosting over entire cake, and do an ombre yellow. Decorate with daisies

 

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