This month's DB challenge was hosted by the marvelous Morven at Food Art and Random Thoughts. She had us all make a the Perfect Party Cake from Dorie Greenspan's Baking from my Home to Yours. (This is why I bought the book in the first place but I couldn't spill the beans on why I bought it.)The party cake is different from others as there are no egg yolks in the mix and the ingredients are not added in like most other layer cakes. I will spare you from the methodology as you can read it in the recipe, but what you end up with is a lovely, moist snow white cake.
I would have liked my cakes to rise a bit more so I could do the proper 4 layers but I measured them and they were between 1-2 cm thick. I didn't want to destroy them so I left it as a two layer cake.
There was quite a lot of room for experimentation with this challenge and I decided to frost my cake with sweetened whipped cream and fill the cake with more whipped cream and blueberry jam. Since the cake is lemony, the blueberry flavour worked really well. Overall I liked this cake very much and so did those who ate it. To see all the interesting variations please visit the Daring Baker Blogroll. To see the recipe go to Morven's blog and check out her cake creation. Thanks Morven for a great choice!
Yum, blueberry and lemon! Looks good!
ReplyDeleteSo I'm curious - what kind of flour did you use? I know there has been some issues with the cake layers and I'm now wondering what type of flour us Canadians used.
Nice looking cake! I love how simple and pretty the top is with the soft mounds of whipped cream and the perfect berries.
ReplyDeleteI used raspberry in mine and found it went nicely with the lemon as well.
BTW, I used five roses cake and pastry flour and my layers rose to about 6 cm (over 1 inch). I was able to cut them into layers easily. I do think I'd use 8 inch pans next time though.
ReplyDeleteYour cake is beautiful! Well done!
ReplyDeleteThat whipped cream looks SO great on the cake. I might do that next time!
ReplyDeleteAbsolutely beautiful with the blueberries! Perfect!
ReplyDeletexoxo
Gabi
I like the idea of the whipped cream...so light and fluffy! The blueberries look beautiful on top!
ReplyDeleteBlueberry! Wonderful idea!
ReplyDeleteJust beautiful! Blueberries would be fabulous with this recipe!
ReplyDeleteGreat job!
ReplyDeleteooooh, beautiful! looks lovely with the blueberries and cream!
ReplyDeleteThis is just so pretty--everything about it--the smoothness of the frosting, the little berry-topped blobs and of course, the purpley-blue layer. Yummy yummy...
ReplyDeletej
OH yum, the first blueberry and lemon combo and that is one of my faves!
ReplyDeleteVery pretty!
ReplyDeleteLooks like the whipped cream combo really works - I may have to try that sometime when I want to make Dorie's cake but am pressed for time.
ReplyDeleteYour cake looks gorgeous.
Looks wonderful and refreshing! You could have totally cut into those layers and fill it with more bluebrry goodness...ok that's just my stomach talking! :)
ReplyDeleteWow, that looks amazing! I love blueberries, good choice!
ReplyDeleteBeatiful cake!!! great idea the blueberry and lemon!!!
ReplyDeletewww.madeleinecocina.com
Your cake looks beautiful! A great combination! Well done!
ReplyDeleteCheers,
Rosa
You did a simply fabulous job! Your pictures are lovely too.
ReplyDeleteNatalie @ Gluten a Go Go
Oh, my goodness! Your cake is gorgeous. I love that you used whipped cream, which in my opinion is always better than any frosting. The blueberries look stunning, yumm!
ReplyDeleteGreat Photo...very nicely done. :)
ReplyDeleteFantastic! I love blueberries, that combination is brilliant!
ReplyDeleteYour cake is beautiful. Wonderful job!
ReplyDeleteIt's nice to be able to visit another Canadian baker site. Wonderful challenge and a beautiful cake. Well done!
ReplyDeleteLovely cake! After a million days of snow and rain in Des Moines, I'm so excited for anything Spring-like. This is going to make my day. I'll post as soon as I make one - thanks so much for sharing.
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