festive lime cake

Dearest Diana,

Happy birthday!

I know that I didn’t make this cake specifically for your birthday – but you did get to eat it because it was for a party you threw! Thanks again for inviting us to your annual holiday party. DIRT came early this year, I remember we used to celebrate your birthday at midnight when the party was winding down (or still going).

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I decided to go with a lime cake and frosting because I figured most people would bring chocolate desserts to your potluck. And also because I had a lot of limes to use up (just like how you do now from the amount Kurt bought). As much as I love chocolate cake, the lime flavour would help cut any heaviness from the carbs, cheese, fried food, and other delicious treats we were consuming that night. The frosting was so smooth this time, I was quite pleased with it, but the clear crystal sprinkles coated on the outside of the cake gave it a crunchy texture.

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I saw this simple decorating trick from a blogger I follow, Style Sweet CA, and knew that I had to replicate it. I mean, how easy is that?!

Okay, giving the cake a smooth finish wasn’t easy (still need Santa to bring me that bench scraper) and I think my cake is a little slanted, but it’s totally going for that rustic look on purpose (shhh). Making the sprinkles stick to the sides wasn’t easy either, I really need to read up on that because I had sprinkles all over the floor after. But you know what was easy? Sticking five rosemary sprigs on top. That I can do without any problems. I gave the rosemary a wash, dried them thoroughly, and then plucked off a few leaves so that I would have a stalk. Gave the “trees” varying heights and tried to look for ones with a thicker stalks.

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I love how the rosemary look like Christmas trees – even though they go against what I was taught. In grade four, our teacher made us all draw pine trees, he then gathered them and at the front of the class look at each page and made a really large “no” pile. Because as fourth graders, we all drew the pine trees as Christmas trees, with the branches angled down. Interesting teaching method, no? It’s something I never forgot!

I mean, I guess I could have inserted the rosemary twigs the other way, but this was just too darling to be corrected.

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Lime White Cake
Makes three 6-inch cakes or 18 cupcakes (as intended from the cookbook)
Recipe from Butter Baked Goods: Nostalgic Recipes from a Little Neighborhood Bakery

1 cup unsalted butter, room temperature
2 cups granulated sugar
4 large eggs
¾ cup whole milk
¼ cup lime juice, freshly squeezed from 2 limes
Zest of 4 limes, save the 2 other limes for the frosting
1 teaspoon vanilla extract
2 cups pastry flour
1 cup all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt

  1. Preheat the oven to 350°F. Line the bottom of your cake pans with parchment paper. Or line your muffin pan with cupcake wrappers.
  2. Using your stand mixer with the paddle attachment, cream the butter and sugar on medium speed until it’s light and fluffy.
  3. Add in the eggs one at a time, scrape the sides of the bowl as needed.
  4. In a bowl, whisk together the milk, lime juice, two-thirds of the lime zest and vanilla.
  5. In another bowl, lightly mix the pastry flour, all-purpose flour, baking powder, baking soda, and salt together.
  6. Back to the stand mixer, add a third of the dry ingredients in and mix on low. Pour in a third of the liquid ingredients. Do this two more times, scraping the side of the bowl as needed.
  7. Fill the cake pans about three-quarters full (same with cupcakes). Bake for 45 to 50 minutes or until a wooden skewers inserted into the center comes out clean. If you’re making cupcakes, you only need to bake for 20 to 25 minutes.
  8. Remove the cake from the oven, transfer to wire racks and let it cool completely.

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Lime Buttercream

4 cups confectioner’s sugar
1 stick unsalted butter
¼ cup lime juice
⅓ lime zest

  1. Using the stand mixer with the paddle attachment, cream the butter and sugar until combined. Add in the lime juice and zest.
  2. It’s tricky to write an accurate recipe for buttercream, I often tweak it depending on the consistency I want. If I want it softer and smoother, I add more lime juice or water, if the buttercream becomes too runny, then I add in a little more confectioner’s sugar.

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I remember making you birthday lime cupcakes with little fondant EVEs from WALL-E. How times have changed since then! I’ve watched you grow from student to graduate to employee to wife and now mother of two. It’s been a lot of birthdays and I’m so glad we’ve had the chance to celebrate many of them together.

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Have a great birthday and festive holiday. Hope to see you in our traditional new year’s eve get together!

Sincerely,
Syl

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