Wednesday, May 12, 2010
I've recently had some amazing cakes at dissertation defenses. Granted, they were made by the significant others of the defenders and not the brand new doctors themselves, but it inspired me: by the time I defend, I want to be able to make a beautiful and impressive cake, not just at one of the well received but somewhat ordinary desserts I usually stick to. But you can't make cake for one. I suppose my birthday is coming up, but I will spend that day collecting all the free food I can.
So I decided to give the cake making a first attempt while I was home and the perfect opportunity presented itself when my grandparents came over for lunch. My mom was planning on making rhubarb cobbler (we have lots of rhubarb), but disappeared for a few hours and came home to two layer cakes in the oven. My original vision was a lemon cake with strawberry filling, but I figured with rhubarb filling I should tone back the lemon a little. So I basically made yellow cake with a hint of lemon, rhubarb filling and a whipped cream frosting. The frosting would be better with lemon yogurt or curd beat into it, but it sufficed. So here is the recipe, picture leaves the inside of the cake up to the imagination, but I thought I decorated it well.
For the cake: