Shower Idea: The Hydrangea Cake

jeanish
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A special cake can just add a sweet touch to your event or shower. If hydrangeas are your favorite flower, you are in luck because Amanda from i am baker has created this stunning cake!

 

 

The sweet details:

Amanda actually started by baking a simple white cake with lemon curd filling and lemon frosting. She used two 8 inch pans and then carved around the edges to create a bouquet shape. She also suggests using a round pyrex bowl to create a similar shape.

She then covered the cake with buttercream frosting and let it chill.

For the flowers, she used the remaining buttercream frosting and added food coloring. A #104 tip with the small edge out creates the petals.

 

 

Her buttercream frosting:

2 cups shortening

8 cups confectioner's sugar

1/2 teaspoon salt

1 tablespoon clear imitation vanilla extract

6 fluid ounces heavy cream

In a large bowl, cream shortening with mixer until fluffy.  Add confectioners sugar (2 cups at a time) until well blended.  If the frosting gets to thick at any time you can add some of your heavy cream. Add salt, vanilla, and heavy cream and blend until combined, then blend on high until frosting is light and fluffy.  If you need to add additional cream you can (up to 2 tablespoons).

 

 

Lemon Frosting:

2 cups confectioner's sugar

1/4 cup butter softened

1 tablespoon fresh lemon juice

1 tablespoon milk

In large bowl beat confectioner's sugar, 1/4 cup butter, and lemon juice until smooth. Add milk as needed, combine until ingredients are fully incorporated and light and fluffy.

 

 

Lemon Curd Filling:

1/2 cup fresh lemon juice

1 tablespoon cornstarch

6 tablespoons butter

 

3/4 cup white sugar 4 egg yolks, beaten

In medium saucepan, mix together lemon juice and cornstarch until smooth. Add butter and sugar and bring mixture to boil over medium heat. Stir constantly for one minute. In small bowl use a whisk to beat egg yolks until smooth. Add in a small amount of the hot lemon mixture to the egg yolks (this is tempering the eggs). Now pour the egg mixture back into the sauce pan, whisking rapidly until fully combined.

Reduce heat to low and stir constantly until reach desired thickness. Don't let it come to a boil again (takes about five minutes). Refrigerate for at least two hours.

Make sure its cool before adding to cake.  Its a good idea to make this ahead of time so your  cake assembly can be easier!

 

 

Images: i am baker

 

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Last Updated: May 29, 2014 at 5:16 pm
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