Monday, July 18, 2011

Pink Lemonade Cake

My bff does not like to bake, so when she came across the recipe for Pink Lemonade Cake in a magazine, she pulled it out for me. I was only too happy to make it for her.

I had every intention of taking a photo of my finished cake, but I didn't. I made the mistake of inverting the top layer without cutting it to be perfectly even. This caused the top layer to crack. I was so upset, but my friend did not care. She said it tastes great, and I guess that is all that matters.

Here is the recipe from Paula Deen:

butter for coating pan 1 (18.25-ounce)
white cake mix, plus any additional ingredients the package directions call for
3 tablespoon pink lemonade drink powder
1 teaspoon finely grated lemon zest

1 lb confectioners sugar
1/2 cup (1 stick) unsalted butter, softened
3 tablespoon frozen pink lemonade concentrate
1 teaspoon vanilla
1 teaspoon finely grated lemon zest

Preheat the oven to 350F. Butter two 8-inch round cake pans and line the bottom with parchment or waxed paper; set aside.

For the cake, in a large bowl, stir together the cake mix and lemonade powder. Prepare the cake batter according to the package directions, using any additional ingredients called for (eggs, milk, water, oil, etc…). Stir the lemon zest into the batter.
Pour the batter evenly into the prepared pans. Bake for 30 to 35 minutes or until golden and a toothpick inserted in the centers of the cakes comes out clean.
Let the cakes cool in the pans for 10 minuets. Carefully turn cakes out onto a wire rack to cool completely.

For the frosting, beat together the confectioners’ sugar and butter until fluffy. Beat in the remaining ingredients until combined.

Transfer one cake to a cake stand or large platter. Using an offset spatula spread the top of the cake with a layer of frosting. Place the second cake on top of the first. Spread the remaining frosting over the top and sides of both layers.

The recipe on the Food Network's site calls for two sticks of butter for the frosting. This made for a very creamy and easy to spread frosting. The frosting is a beautiful pale shade of pink, perfect for a bridal shower, wedding, or baby shower. Or a girl's birthday.

B and I got to brainstorming after the cake was "done". I introduced him to the Cake Pops at Starbucks, and now he is hooked! He thinks that this cake might be amazing as a cake ball or cake pop, and I agree. I think I might try that before the Summer ends. I've never made cake balls or cake pops, but I know how it's done from reading various blogs. I've also requested a book on the subject from the library.

We also saw Harry Potter this weekend. I thought it was good, but not as great as I had expected it to be. Maybe it's because it's the last one and I had really high hopes? I think that once the DVD is out, I'll watch both parts in one sitting. That might make it seem more fluid.

We also went to a Tiger's game on Friday night. I was finally able to try a Chicago style hot dog, and it was delicious! I can't wait to have another! This wee, though, I'm not eating carbs. This is so not like me. I try to eat healthy foods for the most part, but I love variety! However, I have a big event on Friday, and I want to slim down as much as possible. Basically, when you don't eat carbs and drink lots of water, you slim right now. Even if it's superficial. I love salt, and I know that causes bloat. Anyway, I'm doing just fine not eating carbs, but I think that's because I can tell myself its temporary! :) Can't wait for some pizza or something "carby" next weekend!


...just another preppy shopaholic said...

Sounds yummy!!! :)

Preppy Girl Meets World said...

Sounds amazing! I will have to try it out some time. Thank you for posting.

Posh Peach said...

The cake sounds delicious!

Sounds like you're doing well with the no carbs plan. Your headshots/pictures will be gorgeous! I may need to jump on the no carbs plan for a while as well. Sadly, my metabolism disappeared when I turned 27 this spring!