In April we celebrated my sister’s baby shower. It was a surprise, and in hindsight probably not the best decision to surprise a heavily pregnant woman haha but it was such a lovely day of celebration and luckily taken very well but my beautiful sister. If anybody knows me, they know that I love to entertain, from preparing food to decorating I love the whole process, even though at times it can be very stressful. At the time of my sister’s baby shower, I had my son’s 1st birthday that I was preparing for the following month. Luckily my OCD was on overdrive (my poor husband) and I was incredibly organised.
Being time poor, working part-time and looking after a one year old, I had no choice but to be organised. I really had to think about the catering and what would be the easiest treats to make on the day. Being an afternoon tea style event I purchased things like yummy croissants and antipasto goodies, which made things super easy, meaning I could really concentrate on presentation and decoration. As we didn’t know the baby’s gender it was a very neutral affair with a rustic/classic theme. Whilst I had been organised, it’s only natural for a busy mummy to forget something and sure enough I forgot to order a cake and it was too late to order one. So I had to think quick.
I originally planned to order a naked style cake (I already had the cake topper and honestly I’m surprised I remembered to order that! Haha) and I thought surely it can’t be that difficult. The only thing that worried me was the sponge cake and the buttercream icing. I have a fantastic sponge cake recipe but I didn’t want to risk it failing and I had to factor in that if it didn’t work that I would need to allow time to start over. Time – a luxury I didn’t have, so I opted for the safe option and I called upon my good mate Betty Crocker. Best decision. All you need for this recipe is two boxes of her delicious vanilla cake mix and a substitution of regular milk with buttercream milk to give it a richer flavour. I made the sponge along with the lemon curd the day before to ensure I allowed them to properly cool before assembling on the day.
My other worry was buttercream icing. I’d made buttercream in the past and every time I failed, I would somehow always have the ability to split the buttercream. So I did a bit of research. Baking is such a precise art form, there is literally no room for error, so I really feel for people who say they “can’t do desserts”. The simple secret to ensure that your butter cream works every time is that your ingredients need to be at room temperature. Write it down, highlight it and ingrain it in your mind. It’s such an important step and I assure you that you will never fail. So here it is…my cheats lemon curd and vanilla butter cream cake.
Love Wifey xx
Cheats Lemon Curd & Vanilla Buttercream Naked Cake
2 x Boxes of Betty Crocker Vanilla Cake Mix
3 extra large eggs
80g butter, melted
180ml buttercream milk
Lemon Curd (Vitamix Recipe)
5 large eggs
1/2 cup fresh lemon juice
Zest of 3 lemons
1.5 cups of caster sugar
1/8 tsp salt
1/2 cup of unsalted butter at room temp
Vanilla Buttercream Icing
2 cups unsalted butter at room temp
4 cups confectioners sugar sifted
1/2 cup buttercream milk
2 tbsp vanilla extract
- Prepare the vanilla sponge cakes according to the package instructions. Instead of cutting the cake in half I divided the batter prior to baking to produce 4 sponge cakes altogether, alternatively you can slice the cakes after baking. Allow the sponge cakes to cool completely and store in an airtight container before assembling if making ahead of time.
- To make the lemon curd I used the Vitamix recipe available on their website here, alternatively you could use store bought lemon curd or your own recipe. This recipe can be made in advance and stored in the fridge for up to a week.
- For the buttercream I would make this on the day you are assembling the cake, and if I haven’t stressed this point enough, ensure all your ingredients are kept at room temperature before use. Use a paddle attachment on your electric mixer and beat butter on high until pale ivory in colour and very fluffy. Make sure you scrape the sides of the bowl while beating.
- Turn mixer on low, gradually add the sugar whilst combining and scraping the sides.
- Slowly drizzle in the milk and vanilla and mix until well combined.
- Turn the mixer on high and beat until very fluffy, it should look like whipped cream.
- To assemble the cake you will need to ensure that you have 4 sponge cakes in total, lemon curd and butter cream at hand. If your sponge cakes turn out uneven you can even them out by cutting the tops off. Place a generous dollop of lemon curd in the centre of the sponge and pipe ring of buttercream around it.
- Place your next sponge cake on top and repeat, until you get to your last sponge for the top. At this point only spread or pipe buttercream on the top of your cake and add your decoration or leave it plain.