Cake Design for Mother: Amazing Mother's Day Recipe
If you are wanting to wow your mom, this amazing cake design for mother, for Mother's day, will do the trick. She will not only love how this cake tastes, but also how beautiful it looks. It will show her just how much you love and appreciate her.
Servings: 12
Equipment
- Three 9-inch round cake pans
- Large mixing bowl
- Small saucepan
- Wire rack
- Food processor or blender
- Mesh strainer
Ingredients
For the Cake
- 1 cup butter room temperature
- 4 large eggs separated
- 2 cups granulated sugar
- 3 cups cake flour
- 1 tablespoon baking powder
- 1 cup milk
- 1/8 teaspoon salt
- 1 tablespoon lemon zest
- 1 tablespoon fresh lemon juice
- Shortening
For Strawberry-Lemonade Jam
- 2 1/2 cups strawberries finely chopped
- 3/4 cup sugar
- 1/4 cup fresh lemon juice
- 3 tablespoons cornstarch
For Strawberry Frosting
- 1 package cream cheese room temperature (8 ounces)
- 2/3 cup sugar divided
- 2/3 cup strawberries finely chopped
- 1 drop pink food coloring gel
- 1 1/2 cups heavy cream
- 3 tablespoons fresh lemon juice
- Fresh strawberries for decoration
- Flowers for decoration
Instructions
- Preheat Oven and Prepare Your 9-Inch Cake Pans - Preheat the oven to 350 degrees Fahrenheit. Grease the pans with shortening and dust with flour.
- Beat Butter and Sugar - Using your electric mixer, beat the butter on medium speed until it becomes creamy. Then, gradually add your sugar to your butter. Beat until light and fluffy, then add the egg yolks one at a time, mixing until incorporated.
- Combine Cake Flour, Baking Powder, and Salt - In a medium whisking bowl, combine the cake flour, baking powder, and salt together until combined.
- Combine the Dry and Wet Ingredients of The Batter - Add the dry ingredients into the butter mixture in intervals, alternating with adding in the milk. Begin and end with flour mixture and mix at low speed until just combined. Mix in the lemon zest and juice into the cake batter.
- Beat Egg Whites - In a mixing bowl, beat the egg whites with an electric mixer at high speed until stiff peaks form. Carefully stir in one-third of the egg whites to the batter then fold in the remaining egg whites.
- Bake the Cake - Evenly pour the cake batter into the three cake pans and bake for 16-20 minutes. Check if the lemon cakes are done by using a toothpick. If the toothpick comes out clean, they are done. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack.
- Make the Filling - Blend the strawberries in a food processor or blender until smooth. Use a mesh strainer to separate the juice from the pulp and disregard the pulp. Add the strawberries to the saucepan with sugar, lemon juice, and cornstarch.
- Heat the jam mixture on medium heat until it begins to boil, then whisk continuously for one minute. Remove the mixture from heat and cover with plastic wrap. Refrigerate the jam filling for at least two hours.
- Make the Frosting - Using an electric mixer, beat the cream cheese and 1/3 cup of sugar until smooth in a large bowl. Add in the strawberries and the food coloring to the cream cheese mixture.
- In a separate bowl, beat the cream and lemon juice at medium speed and then increase it to medium-high speed. Add the remaining 1/3 cup of sugar and beat the frosting mixture until stiff peaks form. Fold the cream cheese mixture into the cream mixture and combine.
- Assemble and Decorate the Cake - Add a layer of strawberry jam and a layer of frosting to one of the cakes. Top with the next cake and repeat the process. Decorate the top and sides of the cake with the remaining strawberry cream cheese frosting.
Notes
Store this cake in an airtight container in the fridge for three to five days. In addition, you can also freeze it for three to six months. Place the frosted cake uncovered in the freezer for one hour then wrap with plastic wrap and aluminum foil and return to freezer.
For the best result, freeze it without the strawberry and flower decorations. When ready to serve, allow it to thaw in the fridge overnight or at room temperature for about two hours.
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