You generally don’t need an excuse to bake a cake around our house as it does not go to waste. There have been some grumblings from the family if there hasn’t been dessert in a while. Trust me, I do hear about it.
The timing had worked out well that my parents would be up visiting us close to my Mom’s birthday. It seems like forever since I had the opportunity to bake her a cake to celebrate her special day. It always seems like the thing to do as she has made so many celebration cakes over the years (especially with having 4 kids). That amounts to a lot of cake and a lot of icing.
There are fond memories of my friends coming over to celebrate earlier in the year as my birthday is in the summer months and most kids were away on holidays. My Mom was very experimental with baking a variety of classic cakes. There was the doll cake dress with pudding based icing, ones baked in character pans and finished with star tipped details, money wrapped in tin foil hidden inside, cut ones that created butterflies, boats and rag dolls. All of these were so popular during the span of my childhood. Oh and I can not forget the jello poke cakes! They were super cool and trendy at the time.
After I had moved away from home and started making my own cakes, my Mom brought out some old decorating books. She said she really didn’t have any further use for them and they were headed for the recycling. I gladly snatched those up as some of the technical skills and designs seem to be long lost now a days.
I remember perusing the pages of the cakes and being in awe of the details and the designs. I would happily pick out what kind of cake I wanted for my birthday party (probably to my Mom’s dismay as it was likely on the scale of a wedding cake or something of that caliber).
I promptly decided that I would make a celebration cake and it would be lime as for some reason there was a whole bunch in the fridge that had been previously purchased. It would be simple, but elegant and was the perfect excuse for me to try out some icing tips that had not yet been used. A bit of a throw back to the years of showing off your piping skills and presenting the show stopper cake for everyone to enjoy.
Don’t get me wrong. I do appreciate a ‘naked cake’ that is decorated with the scratch coating, but there is just something about a fully dressed delectable dessert that makes me swoon. I am definitely not alone as I was not even finished the buttercream icing and my Hubby was wanting to dip in to take a taste (it was just as the whipping butter stage). I really don’t know how I work under these circumstances some days. Really. The butter stage. That is step 1 people. Step 1.
So needless to say, this cake is all about celebrations for a special reason or just because.
Lime Celebration Cake
Who needs a reason to celebrate? The lime cake is great for many occasions.
- 2 1/4 cups flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1 1/4 cups milk, room temperature
- 2 limes, zested and juiced
- 1 3/4 cups sugar
- 1/2 cup butter, room temperature
- 4 egg whites, room temperature
- 1/2 tsp vanilla
- 2 cups of butter, room temperature
- 4 cups of icing sugar
- 1/2 cup milk
- 1 lime, zested and juiced
- Green icing gel colour
Lime Buttercream Icing
Fresh Raspberries to garnish
- Preheat oven to 350 degrees and prepare 8X8 inch square pan by lightly oiling the interior and laying parchment paper on the bottom and lining the sides.
- Into a medium sized bowl sift the flour, baking powder and salt together and set aside.
- In a measuring cup, combine the milk and 2 Tbsp of the lime juice and set aside.
- In a small saucepan combine the remaining lime juice and 1/4 cup of sugar and bring to a boil over medium heat. Boil for one minute and remove from heat and cool.
- In a stand mixer cream the butter until light and fluffy. Scrape down the sides of the bowl and add the remaining 1 1/2 cup sugar, egg whites, vanilla and lime zest. Mix until combined.
- Add in 1/3 of the dry ingredients and mix until combined. Add in 1/2 of the milk mixture and mix until combined. Repeat the steps of alternating between dry and wet until complete and ending on the dry addition. Scrape the sides of the bowl a few times in between the additions. Place the batter in the prepared pan and bake for 25 to 30 minutes or until wooden toothpick comes out clean.
- Remove from the oven and set to cool slightly before removing from the pan. Place on a wire rack and use a wooden toothpick to make small holes on the top of the cake. Use a silicon brush to brush on the lime sugar syrup along the top and sides. Cool completely before cutting the cake in half horizontally.
- In a stand mixer cream the butter until very pale and almost white in colour. Scrape down the sides of the bowl. Add the icing sugar in one cup at a time until incorporated. Slowly add the milk, lime zest and lime juice. On high speed, mix the icing for about 10 minutes until it is light and fluffy.
- Remove the portion of the prepared white icing you want to decorate with as accent details and place in a separate bowl. Add the green icing gel a little at a time and mix until you reach the colour concentration you desire.
For the Lime Cake
For the Lime Buttercream Icing
Suggested Decorating: Place one of the cake pieces on the serving dish you wish to present it on. Spread a good layer of white buttercream icing on top of one of the cut cake pieces and add place the other layer of cake on top. With an icing knife, add a thin layer of green icing on the top and sides of the cake. Spread a layer of the green icing on the top of the cake and make a smooth or waved design. Prepare an icing bag with a large leaf icing tip and fill with green icing. Prepare another icing bag with a large closed star tip and fill with white icing. Use the green icing to decorate rows of leaves around the sides of the cake and around the edge of the top to make a border. Use the white icing to pipe large rosettes and place a fresh raspberry on top of each of them.