Lemon Berry Kiss Cake

Lemon Berry Kiss Cake

Lemon Berry Kiss Cake

Using We Made Poundcake Mix

Cake Recipe: Vanilla Bean Butter Cake

Ingredients:

  • 12 oz. We Made Poundcake Mix (Half of the bag)
  • 1 ¼ c. Cake Flour
  • ¾ tsp. Baking Powder
  • ¼ tsp Baking Soda
  • ¼ tsp Salt
  • 1 ¼ c. granulated Sugar
  • 2 sticks Unsalted Butter (room temp preferred)
  • 3 Eggs (room temp preferred)
  • ½ c. Milk (room temp preferred)
  • 1 tsp Vanilla Bean Paste
  • ¼ c. Vegetable oil (We Use Refined Walnut oil here)

Makes: 8x2 Rounds (2)

Instructions:

  1. Preheat oven to 335 F. Prepare two 8x2 round pans with cake goop, spray, favorite pan release.
  2. Add together ½ c. milk, 1 tsp vanilla bean paste, and ¼ c. oil in a separate measuring cup and set aside.
  3. Add together 1 ¼ c. cake flour, ¼ tsp baking soda, ¾ tsp baking powder, and ¼ tsp salt into a separate bowl to then whisk together.
  4. Using the bowl to your stand mixer add in, room temperature, sticks of unsalted butter and 1 ¼ c. sugar.
  5. Attaching the paddle attachment, turn the mixer on medium to mix butter and sugar, it should look pale white and fluffy when done. (Remember to scrape the sides of the bowl to be sure everything mixes correctly)
  6. When pale, slowly add in one room temp egg at a time wait until each egg is incorporated fully before adding the next one.
  7. At this point, your mixture should look like a pale-yellow batter. Drop the mixer to a low and slow mix, then add 12 oz of We Made Poundcake mix and allow it to slowly incorporate. (Scrape the sides)
  8. Add half of your milk mixture then once fully incorporated add in half of your flour mixture. (You do this twice; the flour mixture should be the last one in the batter.)
  9. Stop the mixer to scrape the sides of the bowl for the very last time and proceed to add the batter halfway full in each of the 8x2 pans.
  10. Bake your cakes for 25 minutes, check by doing the toothpick test or touch test. If the toothpick comes out clean with a few crumbs it is ready to come out of the oven. The touch test is when you touch the top of the cake to see if it springs back if it is most likely done. If not add in extra time by 2 mins.
  11. Once done, pull cakes out of the oven and allow them to cool on a cooling rack.
  12. After cooling for 10 mins or so, you may proceed in removing your cake, allow them to fully cool once at this stage.
    1. You may wrap them with saran wrap while it's warm to prevent the cake from losing moisture.
    2. Place them in the fridge once wrapped so it may firm up (takes about 30 minutes) and become easier to stack.

 

Ganache Recipe: Lemon Ganache

Ingredients:

  • 1 ½ c. finely chopped white chocolate (We use Ghirardelli)
  • ¼ c. heavy cream
  • 2 Tbsp lemon zest (zest of about 2 lemons)
  • ¼ c. lemon juice
    • Yellow food coloring is optional, one to two drops typically.

Makes: 2 c. of ganache

Instructions:

  1. Lemon ganache filling typically will need about 4 hours to set it is recommended to making it the night before baking the cake.
  2. Place 1 c. of white chocolate in a medium-sized bowl and set aside.
  3. Pour ¼ c. heavy cream into a heat-proof bowl and heat in 15 second intervals in the microwave until it just begins to bubble.
    1. You can do this on top of the stove as well.
  4. Pour the heavy cream over the white chocolate and let it sit for a couple of mins.
  5. Meanwhile, Zest 2 large lemons into the white chocolate cream mixture, then juice them as well to add in the mixture.
    1. Here is when you can also add in the food coloring.
  6. Using an immersion blender or a spoon to mix the ganache until the mixture has come together and is smooth.
  7. Press a piece of plastic wrap flush against the ganache and place the bowl in the fridge to chill for about 4 hours.

 

Filling Recipe: Mixed Berry Filling

Ingredients:

  • 1 c. Frozen Cherries
  • 1 c. Frozen Strawberries
  • 1 c. Frozen Raspberries
  • 1 c. granulated sugar
  • ½ Tbsp Agar powder
  • 2 tsp lemon juice

Instructions:

  1. In a pot add in all frozen fruit, then 1 c. of sugar.
  2. On medium-low heat let it melt down for 10 to 15 minutes stirring occasionally.
  3. In a small heat proof bowl add 2 tsp of lemon and add in agar powder, let it bloom.
  4. Put it in the microwave for 5 to 8 seconds or until liquid then add into the fruit mixture.
  5. Let it shimmer down till thick, then take it off to cool for 10 minutes.

Icing Recipe: Italian Meringue

Ingredients:

  • 3 egg whites
  • 1⅓ c. granulated sugar
  • ¼ tsp salt
  • 1 tsp vanilla bean paste
  • ¼ tsp cream of tartar
  • ⅓ c. water
  • ¼ c. Corn syrup

Makes: 3 c. frosting

Instructions:

  1. Beat the egg whites and add ¼ tsp salt, and ¼ tsp cream of tartar, slowly add in ⅓ c. of sugar and continue beating until soft peaks form.
  2. While the eggs are getting whipped add the remaining sugar and ⅓ c. of water and ¼ c. corn syrup into a medium pot and place on medium-low heat.
  3. Using a food thermometer wait until the mixture is 235-240F.
  4. Drizzle the sugar into the mixer immediately when meringue is at soft peak stage.
  5. Run mixer until meringue is cool/tepid and mixture has reached a shiny silky consistency.
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