Posts tagged birthdays
Sour Cream Frosted Cookies Lofthouse Style
So very yummy!

So very yummy!

These are soft and not so sweet until you put the buttercream frosting on top. Much like shortbread there are very few ingredients happening here so go for the best you can afford, it really does make a difference. I rarely sift flour anymore, but similar recipes called for cake flour. I thought this might split the difference.

Cookie Recipe

8 ounces butter, room temperature

1.75 cup sugar

1 cup sour cream

2 eggs

2 teaspoon vanilla

.5 teaspoon almond extract

6 cups flour, sifted before you measure

1.5 teaspoons baking powder

1 teaspoon baking soda

.5 teaspoon salt

Frosting

8 ounces butter, room temperature

1 teaspoon vanilla

4 cups powdered sugar

6 tablespoons heavy cream

food coloring and sprinkles, if you’re feeling festive

Preheat oven 400 degrees.

Cream the butter with sugar then add sour cream. Beat until no sugar crystals are visible. Add eggs, vanilla and almond. Separately, combine the dry ingredients. Add them in two additions to the creamed butter mixture. Rest the dough in the refrigerator minimally 20 minutes. You can scoop balls of dough and flatten or roll it between two pieces of parchment and cut with a cutter. I scooped and hand shaped the cookies pictured.

Place them on parchment covered cookie sheet and flatten more than you think you should. Bake for 10 minutes, rotate the sheets if using more than one sheet at a time. Cool on a rack.

For the frosting cream the butter then add the remaining ingredients. Whip to add volume. I portion the frosting out on each cookie to make sure they all have the same amount, then spread the frosting with the back of a spoon to get it swirly. Sprinkle with decorative dragees soon after spreading the icing because it will dry and crust quickly.

Chill.

Yummy frosted cookies!

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Sometimes a person wants birthday cookies, not birthday cake! Happy Birthday Jessica!

Lemon Cake of Cakes

Zoe wanted Lemon Cake for her 16th Birthday. S I X T E E N !

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I should be so lucky that she wants a homemade cake. All of my so so attempts haven't put her off. She actually prefers them to store bought mixes so that a win. 

I used 3 6-inch pans. I couldn't find a recipe that I thought would make the right amount of batter so I created this one myself. 

0.5 cup whole milk yogurt

1.5 cup sugar

3 eggs

2 cups flour

1 teaspoon baking soda

0.50 teaspoon salt

zest of 1 lemon

0.25 cup fresh lemon juice

0.50 cup oil

Parchment line 3 6-inch pans, or 2 9-inch pans. Spray with oil. Preheat oven 350 degrees

In a bowl combine the yogurt, sugar, and eggs. Mix until the sugar is dissolved. Combine the flour, soda, and salt. Add half to the sugar. Combine the juice and oil together, put half into the batter. Add the remaining flour, mix, ad the last of the oil and lemon juice. Mix about 2 minutes longer on high speed. 

Pour into pans and bake 35-40 minutes until a tester inserted comes out clean. Cool and frost. 

 

 

Lemon cake's alright.  

Fresh Strawberry Elderflower Cake
Strawberry Cake with Cream Cheese Frosting
It is spring!
That means strawberries. I had a reason to bake a cake and I had strawberries in the fridge. I used to love pink cake when I was growing up, but come to find out it's hard to make without using Jell-O (not that I mind Jell-O) but I wanted to shoot for a more natural flavor. This is what I came up with:

1.5 pounds strawberries
1 cup sugar

2.5 cups flour
1.25 teaspoon baking powder
1 teaspoon baking soda
.5 teaspoon salt
1 cup white sugar
1.5 cup oil
1 teaspoon vanilla
0.50 teaspoon almond extract
3 eggs
red food color, if you wish

Syrup
0.25 cup sugar
0.25 cup water
2 tablespoons elderflower liqueur

Frosting
1 cup whipping cream
2 8oz packages cream cheese
0.75 cup sugar
1 tablespoon elderflower liqueur

Cook the strawberries and cup of sugar down until they are thick. Cool. They should measure around 2 cups.
Preheat oven 350 degree.
Prepare 2 9-inch pans with spray and parchment.

Put the strawberries, and all the ingredients for the cake, except the eggs into a food processor. Process. Scrape the sides. Add the eggs one at a time.

Scrape the sides, whirl it one more time and pour into prepared pans. I measure the pans on a scale to make sure they have the same weight batter in them. The old school, what I learned in the bakery is stick your finger straight up and down in the pan, see where the batter comes up to on your finger in relation to your digit and make sure the pans are even that way. The scale is easier, but less tactile.

Bake 35 minutes. Cool completely.

To make the syrup on the stove top, in a small pan combine the water and sugar. Bring to a boil, make sure the sugar is dissolved. Cool. Add the liqueur.

For the frosting whip the cream to stiff peaks, set aside. Cream the cream cheese, making sure to scrape the sides and that it is smooth before adding sugar. Add the sugar and beat for a good 5 minutes to make sure the sugar dissolves. Add the liqueur to the cream cheese. Fold the whipped cream into the cream cheese mixture.

To assemble: When the cake is cool remove it from the pans. Using a pastry brush, brush the syrup on the top of the cake layers. Flip them over and brush the syrup on the bottom layers. Top the layers and sides with frosting and enjoy.