Lemon Old School Buttercream Cakes

Baked vanilla and lemon old school buttercream cakes for teacher appreciation week. Teachers and staffs were happy eating them and love the lemon cakes the most!

Since I couldn't tell what flowers I piped on my first bake, I went on Google and YouTube to study some piping. Went and bought some smaller tips too since I need to pipe them really small. Very challenging when they are so small.😣

Learning as I piped directly onto cakes so couldn't make mistakes. At least now we can tell what some of the flowers are?😆

Since I gave away all the cakes, I came home and baked 2 more lemon and coffee cakes for us to enjoy! I think I am liking smbc now! Used all butter and reduced sugar a bit. Frosted and decorated with minimum smbc so I'm not too guilty eating. This is also the best way for me to practice piping flowers.🤪🙃

Lemon sponge with lemon SMBC

Coffee sponge and coffee SMBC

Cake from 9x13 inch pan is thicker. Thinner if use 10x13.5 inch pan. Anything larger will be too thin.

 Cooling cake

Look closely at the peak inside  bowl. Firm peak with a curve.

Light Lemon Sponge 

Fluffy thick cake using 9x13 inch or use 10x13.5 inch pan for thinner cake

Ingredients

5 extra large yolks (egg w/ shell 62-65g)

85g Cake flour

40g canola oil

30g lemon juice

30g water

1/4 tsp salt

1 tsp vanilla 

5 egg whites

100g sugar

1/4 tsp cream of tartar

Instructions

1. Heat oil in microwave for 1 minute until hot. Add to flour and stir to mix. 

2. Heat water for 30 seconds and stir into flour plus lemon juice. Stir into paste.

3. Add in one yolk at a time and stir until smooth. Add in salt and vanilla. Stir.

4. Whisk egg white until frothy. Add in cream of tarter. Continue to whisk until foamy. While whisking slowly add in sugar little at a time.

5. Whisk until firm peak where the tip of merginue bend over to the side.

6. Fold 1/3 meringue into yolk batter first. Fold in another 1/3 until all incorporated. Be gentle to not deflate merginue.

7. Pour into lined 9x13 pan. Drop pan on counter to release trapped bubbles.

8. Bake at 355F (180c) preheated oven 2nd level for 18-20 minutes until top is golden. 

9. Cool 2-3 minutes then unmold on another parchment paper. Peel off bottom paper on cake and then flip back on cooling rack with parchment paper.

Lemon Curd get recipe from ➡️lifeloveandsugar 

Swiss merginue buttercream adapted from ➡️Gretchensveganbakery

105 g egg whites (that's 3xl egg white)

130 g granulated sugar *reduced

140 g confectioner powder sugar *reduced

310 g unsalted butter room tempt. 30 min-1hr

2 tsp clear vanilla 

Dash of salt

1. Heat a small pot with water. Once boiling, should lower heat to medium. 

2. Place egg whites and granulated sugar in a steel bowl and place on top of double boiler. Water should not touch bowl. Stir continuously once placed on boiling water to prevent cooking egg white. Stir until sugar dissolves and not grainy about 2-3 minutes. Temperature around 115F.

3. Pour the mixture into your stand mixer. Use whisk attachment and whisk on high speed for about 6 minutes where white is firm. Add in confectioner powder sugar and stir at first then back on high speed. Whisk for another 4 minutes until stiff again.

4. On med high speed slowly add in cubed butter. Whisk until smooth and add in salt and vanilla. Whisk about 5 minutes. 

5. Switch to paddle attachment and whip on medium low speed until smooth and no bubbles. 

Lemon SMBC

1/2-3/4 cup lemon curd 

2-3cup SMBC

1 tsp lemon Juice (more or less)

Whisk  until light and  fluffy.  Use lemon smbc for fillings and cover top. Use the regular smbc for flowers and decorating. 

Enjoy!