Want a great tip for impressing your friends beyond all measure and having something scrumptious to nibble on all at the same time? This cake! It’s summer party ready and all gussied up with pretty florals to give it that extra splash of charm. Honestly, you can’t go wrong with this number crafted by Earth + Sugar along with pretty florals by Anthology Co. and images by Alisa Ferris. Psst… find more here.
With summer just around the corner, we are gearing up for Sunday brunch, BBQs and fun in the sun. So with the lyrics of Alice Cooper’s ”School’s Out For Summer” resonating in our brains, Earth + Sugar, Anthology Floristry Co and Alisa Ferris teamed up to bring SMP readers a bright and beautiful baking and floral tutorial. Follow these easy steps, and your friends and family will be calling you “Martha Stewart” in no time.
Janderyn’s love of baking dates back to her childhood as well – although, back then she probably needed a step stool to reach the countertop! Since then, her ethereal and earthy cakes have won the hearts of many, and most importantly, that of her daughter, Sabrina, with whom she teaches the tricks of the trade.
Summer Cake Recipe
I N G R E D I E N T S
*makes 3 six inch layers or 2 eight inch layers
5 egg whites
3/4 cup whole milk
2 1/4 teaspoons pure vanilla extract
2 1/2 cups cake flour
1 3/4 cups sugar
1 tablespoon + 1 teaspoon baking powder
3/4 teaspoon salt
12 tablespoons unsalted butter, room temperature and cut into cubes
4 lemons, zest
D I R E C T I O N S
Preheat oven to 350°F. Grease, line with parchment, and flour three six inch pans or two eight inch pans.
In a medium bowl, combine and stir the egg whites, 1/4 cup of milk, lemon juice and the vanilla. Set aside. In the bowl of an electric mixer fitted with a paddle attachment, combine the dry ingredients together on low speed for 30 seconds, then add the butter and remaining 1/2 cup of milk, and mix on low speed until just moistened. Increase to medium speed and mix for 90 seconds.
Scrape the sides of the bowl and begin to add the egg mixture in 3 separate batches; beat on medium speed for 20 seconds after each addition. Once it is well combines add the lemon zest and mix on low for a minute or so.
Divide the batter, spreading it evenly with a small offset palette knife.
Bake 25-35 minutes or until a cake tester comes clean when inserted into the center. Be very careful not to overbake. Check cake at 20 minutes, but not before, and once you feel it’s almost ready, set the timer for 2 minute intervals. Let cool on racks for 10 minutes before loosening the sides with a small knife, and invert onto greased wire racks. Gently turn cakes back up, so the tops are up and cool completely.
Wrap tightly and store at room temperature for up to 2 days, refrigerator for up to 5 days, or frozen for up to 2 months.
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F R O S T I N G
This recipe can be made smaller by dividing ingredients in half if desired
1 lb salted butter, room temperature
12 cups of powdered sugar, sifted
1 tablespoon vanilla bean paste
4 lemons, extract juice from cake recipe above
2 clementines, juice and zest
In a stand mixer fitted with a paddle attachment cream the butter on medium speed. On low speed gradually add the sifted powdered sugar until well combined.
Once combined bring the mixer back to medium speed for 2-3 minutes until frosting is light and creamy. Slowly add the vanilla paste, citrus juices and zest on low speed.
Scrape the bowl and mix again for about 3 minutes, if you would like to add a pretty color use food gels or dye of your choice at this time and continue to mix.
I N S T R U C T I O N S
Cardboard cake circle, 6″ or 8”
Small offset spatula
Large offset spatula
Bread knife or cake carving knife
Remove your cool layers from the refrigerator, if you have frozen them, do allow them to defrost in the refrigerator beforehand. Trim the top layers to remove the top crust and place your first layer on a cardboard circle. To secure the cake to the board add a dab of frosting before placing the cake down on it.
With your offset spatula spread the buttercream on the first layer and repeat this step until all layers are completed.
With the long side of the large spatula smooth a light amount of buttercream on all sides to lightly coat the cake.
Decorate with fresh flowers!
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Baking Tips
Never frost a fresh baked cake, it will crumble to pieces!
Mise en place: measure and set all your ingredients and tools on the counter before starting to bake or layer, this will ensure a joyful and more accurate baking day.
Always have ingredients at room temperature before combining.
If you have a scale handy weigh your batter in each pan evenly so all layers bake the same size.
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While you’re at it, learn how to perfectly frost that pretty dessert
Photographer: Alisa Ferris | Florals: Anthology Co. | Cake: Earth And Sugar | Makeup Artist: März Makeup And Hair
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Next, choose your main flower. This is the either the largest or the flower you have in greatest quantity. Again, trim the stems at a diagonal, and begin to layer in the arrangement
Finally, using your secondary and tertiary florals – those you have more limited quantities or those more delicate flowers – and use those to fill any gaps in the arrangement
