Your daughter only turns 14 once. And again she requested what she has requested for the past 10 years... a strawberry, cake like, concoction of sorts. Some things never change. This year we added lemon curd to the cake. Something tart to offset the sweet cake and something to seal in the moisture of those layers. The cake was a delicious reminder of summer time and just how precious our time is with our children. Wow... does time move quickly. It really does feel like yesterday that she was a little thing (god... I must sound lime my mother).
Here is the birthday gal at age 14.Waiting patiently for the adults to finish chattering so she could have cake and open gifts.... some things never change! My daughter is as sweet as they come and quite graceful. She is witty and is quite conscious of things some adults will probably never even realize. Someone said when she was born that she was an old soul. I think that is probably true given that she always seems to see the other side of the coin before it even lands. Yes... I am bragging, but how could I not, I love her!
We were busy the week of her birthday as her younger brother had to have his tonsils out, what a bummer. So our attention was on him most of the week. I was setting my alarm every four hours for the Tylenol. I was cleaning out the popsicle case at our local grocery store, making smoothies and just plain tending to his needs. However, we did make sure to throw Vimala a sweet birthday party! There she is sharing the fun of the birthday cake and candles with her little cousin.
Kudos to turning 14! Happy Birthday to my girl! We still haven't had the "sleepover" party yet but I am sure I will receive another request for something just as delicious!
The Tiptree Lemon Curd from Wilkin and Sons Ltd was delicious. It was a nice surprise as some lemon curds that are not homemade do taste a bit off and have artificial coloring. I had a smile on my face as I tasted the cake as it really was a wonderful addition to this simple cake.
2 cups cake flour
1TBS plus 1 tsp. baking powder
1/2 tsp salt
1 Cup pluse 2 TBS buttermilk
1TBS vanilla extract
1 stick, or 4 oz. unsalted butter (softened
2 cups sugar
4 large eggs
2 quarts strawberries, washed, dried and sliced thinly
Pint and a half of heavy whipping cream
Sugar to add to the whipping cream
Lemon Curd - Wilkin and Sons - Tiptree
1) Oven to 350. Butter and flour two 9" cake rounds. Line with parchment paper and butter again. Whisk together flour, baking powder and salt in a medium bowl. Combine milk and vanilla in small bowl.
2) Using electric mixer, beat the butter until creamy. Add sugar and beat about 3 minutes until it resembles wet sand. Make sure to scrape down sides. Beat in flour in 3 turns, alternating with the milk mixture. Scrape bowl if needed. Add eggs, one at a time, beating eggs between additions.
3) Divide batter between cake pans and bake for 30 minutes until you begin to smell cake, you see it pull away from the sides of your pan and a toothpick comes out clean.
4)Let cool for ten minutes. Slide a butter knife around the edge of the pan. Invert onto rack and remove parchment. Let cool completely.
5)Slice both cake layers in half. Take lemon curd and spread a nice layer of curd on top of the first layer of cake. Proceed to layer with strawberries.
6) Whip the first 1/2 pint of cream, adding a bit of sugar. Top the strawberry layer with whipping cream. Repeat until you reach the fourth layer.
7) Whip the pint of cream adding a bit of sugar for a hint of sweetness. Spread crumb coat on entire cake. Chill for 15 minutes. Finish frosting cake with the rest of the whipped cream. Refrigerate until ready to serve. I find the cake was best the following day. However, it still tastes delicious the day of.
Where were you when you turned 14? I can't remember. 13 and 16 were birthdays I remember but 14.... somehow did not make it into the memory bank. Cake, love and kisses xoxo ~ Megan