Lemon Drop Cake {Mother's Day}

Hello,

Today's post is honoring 'a mother' for Mother's Day. Here I created a fun cake from a fun daughter to a fun mother. 

The inspiration came one day when I baked the 'Cat's Tongues' cookies or in French 'Langues de Chat' from the Laduree recipe book my husband got me a while a go. As you can see the Cat's Tongue cookies decorated circular on the side of the cake.  Then Natasha from Say G'day Saturday invited me to join her Mother's Day group pin board at Pinterest. Then I thought to myself; gee.....Mother's Day is here already! One thing lead to another I got inspired to create a special cake for Mother's Day. 

I wish my mother is here with me. Unfortunately she is in Jakarta, Indonesia. I know she will be thrilled and happy to have this cake as I know she is one crafty lady herself. I thought a lot about her when creating this cake and it's mini banners. Perhaps one day I can show her these pictures. 

First my apology for I posted so many pictures because I can't help myself. As usual I took so many pictures simply because I am very passionate about styling and photograph pretty things.

Here they are!

Lately I am into embroidery. This pink heart created using French Knot stitch I learned from Youtube. I think it is adorable. I will make a post for this embroidery in the future. 

Do you see the word 'mother' on the mini banner topper?

Mini banner topper for a cake tutorial is here.

Although this cake is made out of a cake mix from a box; surprisingly this cake is  delicious. The secret is to pour the sugared lemon juice over the cake {recipe below}. And it's super easy to make too. 

::Recipes::

Lemon Drop Cake

~ 1 box Betty Crocker Super Moist lemon cake mix

Water, vegetable oil and eggs are needed for this cake as mentioned on the box.

~ 1/3 cup powdered sugar

~ 1/4 cup fresh lemon juice (1 or 2 lemon)

1. Heat oven to 350 deg. F. Grease bottoms and sides of pan with shortening or cooking spray

2. Make cake mix as directed on box, using water, oil and eggs. Pour into pan. Bake 28 to 33 minutes or until toothpick inserted in the center of cake comes out clean. Cool 15 minutes.

3. In small bowl, mix powdered sugar and lemon juice. Poke top of warm cake every 1/2 inch with fork. Drizzle and spread lemon mixture over top of cake. Refrigerate about 2 hours or until chilled. Remove cakes from pan.

Low Fat Cream Cheese Lemon Frosting.

~ 1 cup low fat cream cheese

~ 1/2 stick butter at room temperature

~ 3 table spoons truvia sugar plus 4 tablespoon regular powder sugar.

~ 2 tsp lemon juice

Mix all using electric mixer.

Spread frosting on the cake.

~~~~oo00oo~~~~

Cat's Tongue Cookies

~ 9 tbsp butter

~ 1-1/3 cup icing sugar

~ 2 tsp vanilla extract

~ 2 egg whites

~ 1-1/4 cups cake flour

Equipment; Piping bag fitted with a 5 mm plain tip

1. Cut the butter into small pieces and put in a heat proof bowl set over a pan of gently simmering water. Using a wooden spoon, soften the butter until creamy. Remove from heat and whisk until homogenous. Add the following ingredients; confectioners' sugar, vanilla and the egg whites. Whisk together.

2. Sift the flour and add to the mixture, stirring with a wooden spoon until homogenous.

3. Preheat the oven to 325 deg. F Transfer the batter to the piping bag fitted with a plain tip Pipe 2-1/3 inch long strips onto a baking sheet lined with parchment paper. Leave space between each one, as they will spread during baking.

4. Place sheet in oven and bake for 14 minutes until golden brown. Allow the biscuits to cool to room temperature on the baking sheet before removing with a spatula. When they have cooled completely, store in an airtight container.

Variations;

You can dip the biscuits in dark, milk or white chocolate or colored white chocolate using food colouring and place on parchment paper to dry.

For recipe above; I am using white chocolate with red, blue and green food coloring.

~ A handful white baking chocolate chips (depends on the amount of cookies)

~ 1/2 tsp milk

~ food coloring of your choice

Melt over a steam water. Keep stirring until all chocolate has melted. Put a side and cool for 3 minutes then add food coloring of your choice. Immediately dip ends of each cookies and let it dry for about half an hour.

~~~oo00oo~~~

Good Luck Everyone and thank you for stopping by!

Linked to;

Savvy Southern Style

PJH Designs