Tuesday, June 22, 2010

Elmo’s World!

My son turned 2! Unbelievable..just seems like yesterday I held his little tiny body in my hands! Hey, they certainly grow fast. Don’t blink!


My eldest son was tired of fondant. However, I had already decided that I was going to do buttercream anyway. I wanted to do something different but familiar to him. I researched Umizoomi…which is a show that he loves and so do I. But Umizoomi is better in fondant. Then I thought most two year olds love Elmo and it is so familiar. So here is Elmo.


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The hardest thing about Elmo was getting the buttercream a great red color. I think next time I will buy it! I also wanted to give him a birthday hat but I was running out of time. I did get a little sloppy with it as you see a dollop of buttercream by his feet.


My son was getting very impatient with me. He would come in the kitchen and demand his cake. He had every right too, after all it was 9pm. How come I can get everyone else’s cake ready in time but not my own child's?


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Anyway, it was so worth the wait. The fur was the most fun!


When Elmo was cut his flavor was a great lemon cake with raspberry filling. I tried a new recipe that was inspired by someone named Mellissa who gave me a few tips. That’s all I have. Mellissa..I don’t know if she has a blog that I can refer you too, but anyway, I will share what I have adapted from her tips on this lemon cake. Now, before I share the recipe..I must note that this cake was more of a pound cake texture which surprised me. But it was good. It had a great moist crumb, and the density of it proved very good to support the cake.


Lemon Pound Cake




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Ingredients


5 cups cake flour


3 1/3 cups sugar


2 tbsp + 1 tsp baking powder


2 tsp salt


1 cup lemon juice (the bottle was fine but fresh is best)


1 cup unsalted butter


16oz plain yogurt (i used fat free)


1 tbsp lemon extract


5 whole eggs


Zest of 4 lemons ( I wanted a really strong flavor so I am sure you can cut this down to 2 or 3)



Directions


Sift flour then add other dry ingredients and mix with whisk.


Add eggs, butter and sour cream.


Beat on high for 2 mins


Stop mixer and add lemon extract and lemon juice and zest.


Beat for another 2 mins on high.


Pour into pans.


Bake at 350 for approx 45 mins or until cake tester comes out clean.


This recipe makes 10 cups of batter(which is ALOT). You can cut it in half if you need a two layer 8 inch cake only.

3 comments:

  1. Hi

    The dry ingredients and eggs, butter and sour cream are all mixed together at the same time.

    Also what size pans did you use.

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  2. Hi Jackie, sorry for the late response. No internet access due to a move. Mix your dry ingredients then add the wet and mix. Then add the extracts and zest and mix again!

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