Monday, May 14, 2012
Strawberry & Cheesecake Layer Cake
Speaking of spending quality time with my momma, this past weekend, we spent Sunday afternoon cooking out with the family and celebrating mom's special day. Chicken and vegetable kabobs, and juicy Bubba Burgers crowded the grill while mimosas and wine coolers were flowing freely. Sunshine and eighty degree weather made for the perfect day. For dessert, I threw together a strawberry cake layered with cheesecake, and finished off with cream cheese frosting. My thought for this cake is from Sweet Tooth's Red Velvet Cheesecake Layer Cake. Since I wanted to make this a little more spring themed, I adapted the recipe by using a strawberry cake base instead of the red velvet. I wanted to save time on the baking, so I used a boxed mix for the cake part. What I was really excited about was the decorating and putting on the finishing touches! I had some new cake graffiti that I've been dying to try. Easily found at any craft or baking supply store, Duff Goldman from Ace of Cakes, has created a line of funky, bad-ass cake decorating products. Among them, these mini aerosol cans of cake "spray paint". It was so much fun to use! I definitely recommend spraying your cakes outside. Adorned with pale pink and white sugar flowers, it was the perfect feminine color palette for mother's day or just about any spring celebration.
The cake surely did not fall short in the flavor department either. Moist and flavorful, the strawberry cake complimented the cheesecake perfectly! A perfectly impressive layer cake, that's worth it for any occasion! Hope you all enjoy it!
Strawberry & Cheesecake Layer Cake
Adapted via Sweet Tooth
For the Strawberry Cake Layer:
1 box Duncan Hines Strawberry Cake Mix
Follow baking instructions on the back of the box, using 2-8 inch round pans. Let cakes cool completely.
For the Cheesecake Layer:
20 oz cream cheese
2/3 cups sugar
zest of half lemon
1/4 tsp salt
2 large eggs
1/2 cup sour cream
1 tbsp flour
-Preheat oven to 325*
-Boil a pot of water on the stove top
-Line the bottom of an 8 inch round pan with parchment paper. Wrap the outside of the dish with tinfoil
-Place the round dish inside a larger 9x13 baking pan for a water bath
-In the meantime, using an electric mixer, beat the cream cheese until light and fluffy. Add the sugar
-Mix in lemon juice, zest and salt
-Add the eggs, making sure not to over mix
-Add the sour cream and flour
-Pour batter into prepared dish.
-Using the boiling water, fill the larger dish with water half way, creating a hot water bath.
-Bake for 40 mins
-Remove from the oven and run a knife along the outside edges to avoid sticking
-Let cakes cool completely by placing in the refrigerator
For the Cream Cheese Frosting:
12 oz cream cheese
6 tbsp butter
1 tsp vanilla extract
4 cups confectioner's sugar
-Beat the cream cheese and butter until light and fluffy
-Add vanilla extract and powdered sugar slowly
-Beat until smooth and creamy
The Finishing Touches:
-Place cheesecake onto of one strawberry cake base
-Add the additional strawberry cake on top of the two layers already stacked
-Place a thin coat of frosting over the entire cake. This is called crumb coating.
-Place in the refrigerator for 2-3 hours or until firm
-Fill a piping bag with remaining frosting
-Pipe onto the top of cake in a decorative fashion
-Cover sides with frosting and smooth
-Using a can of cake Graffiti, hold 2-3 inches from cake and spray
-Adorn with sugar flowers
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