Reminder: Enter to win my very first giveaway! I'll choose a winner via Random.org on Saturday night!
In our household, on your birthday, you get to choose what's made for dinner and you get to create your own combination birthday cake. I'll make any cake flavor you want, use any filling(s) you want, and use your choice of frostings and decorations. You can even pick the shape if you'd like.
My husband's birthday was this past Monday. He's such an awesome guy: a hard worker, a devoted husband and father, fun-loving, sentimental, easy-going, and kind. I'm blessed to have him. :)
For his cake, he opted for white wedding cake, lemon filling, and cream cheese frosting. I wouldn't normally put those three together. White cake usually goes well with light, fluffy frosting. Lemon and cream cheese do pair well, but on a cake? Anyway, it was his choice, so I made it.
This recipe from Martha Stewart came out very moist and light, but was dry by the next day. If you're going to make it, make it the same day you intend to serve it, if at all possible. Otherwise, bake it, cool it, and freeze it right away. Take it out of the freezer when you need it. That will help the cake retain its moisture.
- 8 oz softened cream cheese (always use full fat, not low fat)
- 1/2 cup softened butter
- 1 3/4 lb confectioner's sugar
- 1 Tbsp vanilla extract
- milk to thin to the proper consistancy (use a tablespoon at a time)
Because my in-laws were in town, I cheated with a canned lemon pie filling, but a lemon curd would have been so nice. I wish I'd had the time.