"Go play outside" was a pretty frequent "suggestion" to me from my mom when I was growing up.
And looking back, I couldn't be happier about it.
I spent a lot of time outside with my siblings and the neighbourhood kids just running around the yards and the creek until it got dark. I pretty much played outside all year round, and now I wish I could still do that.
I have a friend coming to visit and we have a bunch of outdoor stuff planned like hiking and kayaking so I thought I'd make a cake with my favorite childhood command on it for her arrival.
For the cake, I used this recipe but I added lemon zest and a bit of lemon juice to the batter. The cake was baked in two mini pans because I didn't want to be stuck with a massive cake for the next three weeks. Then I iced the cake with the intent of putting fondant on it, but once the caked was covered I decided to keep it fondant free.
I tried a new Swiss meringue buttercream recipe and I grated some lemon zest into it. It worked 100 times better than the one that I used for this cake and I think it tastes better too. The recipe is at the bottom of this post.
I made a variety of pretty sugar flowers to stick to the side of the cake. These flowers were made pretty quickly...
... because I was carefully supervised throughout the entire flower-making process.
Spring time !
For the letters I used my new alphabet fondant cutters with some marshmallow fondant and then decorated them with some food colouring pens.
I had a bit of batter left over so I made an even smaller mini cake. I tinted the frosting green and used some corn syrup on the letters to get the sprinkles to stick. I left this cake in my parent's fridge as a surprise thank you for always making me get out in the fresh air.
I think this would make a cute Mother's Day cake for all those mom's who believe that kids should be running around outside, not stuck indoors with tv or the internet... although I can't deny that the internet is pretty entertaining.
Swiss Meringue Buttercream - From Martha Stewart
5 large egg whites
1 cup sugar plus 2 tablespoons
pinch of salt
1 pound (4 sticks) unsalted butter cut into tablespoons
1.5 tsp vanilla extract
lemon zest from one lemon (optional)
- In a bowl over a pot of simmering water whisk together the egg whites, sugar, and salt. Whisk until the mixture is warm to the touch and the sugar has completely dissolved. The egg whites should feel smooth when you rub them between your fingers
- In a stand mixer with a wisk attachment on whisk the mixture at high speed until stiff peaks form. When the bowl feels completely cool to the touch switch to the paddle attachment
- With the paddle attachment on medium low speed add the butter a tbsp at a time.
- The mixture might separate but don't worry, it will come back together, just keep beating it until the icing is smooth
- Now you can add the vanilla and lemon zest or any other flavor or colour you want the icing to be.