Perfect Party Cake

Post #200. Amazing. Where does the time go?? It feels like yesterday I created ‘My Baking Heart’… mainly to keep myself busy while getting over a rough patch in life, but also to challenge myself with becoming better at something that I never thought I was any good at. Surprisingly, I’ve received countless, overwhelmingly positive comments over the past year and a half (and not just from you lovely readers!). I’ve also made hundreds of new friends… some I consider my best. AND, I’ve been paid (I can’t believe it) to create some yummy desserts for special events. It’s been one heck of a ride so far and I can’t wait for the next 200 posts. Won’t you stick around to see them?? ;)

This pick came at the perfect time. Not only was it’s C’s birthday, but her absolute favorite cake was lemon! Her only request was that it had a cream cheese frosting. Now, I’ve never been a huge fan of cream cheese frosting, but unlike C, it wasn’t my birthday… and it’s all about what the birthday girl (or boy) wants, right?? Fortunately, I found this awesome recipe on Pinch My Salt (LOVE this site!!) and it was sooooo yummy. I’ve been converted and it’s official… I pink-puffy-heart cream cheese frosting.

I first made this cake back in August ‘08… and heard that it didn’t have enough lemon flavor. So, this time around, I added almost twice the amount of zest and extract that Dorie calls for. C loved it and I could definitely taste the lemon this time!

For this week’s TWD, Carol of mix mix… stir stir chose this amazingly ‘perfect’ cake recipe! ;) Thanks Carol!

Perfect Party Cake (pg. 250)
Source: Baking – From My Home to Yours by Dorie Greenspan

Perfect Party Cake Slice

And below… the fabulous cream cheese icing I used on C’s cake. Dee-licious!!

Cream Cheese Frosting
Source: Pinch My Salt

16 oz cream cheese (2 packages), softened
1/2 c unsalted butter (1 stick), softened
1 tsp vanilla extract
2-1/2 c powdered sugar, sifted
pinch of salt

With an electric mixer, blend together cream cheese and butter until smooth. Turn mixer to low speed and blend in powdered sugar, salt and vanilla extract. Turn mixer on high and beat until light and fluffy. Use immediately or refrigerate, covered, until ready to use. If refrigerated, the frosting will need to be brought to room temperature before using (after frosting softens up, beat with mixer until smooth).

Recipe Notes: If you prefer a sweeter and/or stiffer frosting, more powdered sugar can be added (up to four cups). But remember, the more sugar you add, the less you’ll be able to taste the tangy cream cheese!