Tag Archives: Blueberry

Sweet & Tart: Not us, the cakes!

21 May

For our first duel, we decided to make cakes incorporating the flavors of lemon and berry- perfect for the beginning of summer!

The guidelines for this duel are as follows:

    • Moistness of cake – 10 points
    • Flavor of cake – 15 points
    • Flavor of icing – 15 points
    • Lemon flavor – 15 points
    • Berry flavor – 15 points
    • Proportion of icing to cake – 10 points
    • Ease of eating – 10 points
    • Ease of preparation/baking – 10 points

with each cake able to earn a maximum of 100 points.

Andrea here! I was so excited for this first duel because I love lemon and berries together! Sonic’s lemon-berry slush, anyone?? As soon as I found this recipe by Beantown Baker, I knew it was the one for me. This recipe is more involved than ones I typically make, but it looked SO good; I was up for the challenge!

First I made the raspberry curd. I used frozen berries and it couldn’t have been simpler to make. I love this stuff and want to slather it on everything! The consistency is very smooth. It is pourable and not really thick at all.

Next I made the cake and while it was baking, the icing! The cake recipe said to mix the lemon zest with the sugar, which I had never done before, but was fabulous. So fragrant and there’s not many things better than the smell of fresh lemons!

Finished cake!

And now for the judging!

  • Moistness of cake – 9/10 points
  • Flavor of cake – 15/15 points – Perfect amount of lemon flavor.
  • Flavor of icing – 13/15 points – Classic buttercream, delicious.
  • Lemon flavor – 15/15 points – PERFECT, I say!
  • Berry flavor – 12/15 points – The curd alone was fantastic, but the cake needed more.
  • Proportion of icing to cake – 9/10 points – I had at least a cup of icing left over.
  • Ease of eating – 10/10 points – Cut nicely, didn’t fall apart at all.
  • Ease of preparation/baking – 4/10 points – This recipe wasn’t hard, but there were a lot of steps.

Total points for this recipe: 87. This cake was delicious and very well received!

It also doubled as a birthday cake 🙂

Let’s see how Krista’s recipe fared!

Hey there! Krista here and I have *finally* finished my cake! I used this recipe from Sweetapolita. My hubs is a big lime fan and one of his favorite things I have made to date is a lime blueberry cheesecake. All week these blueberries have been mocking him and in turn, he’s been harassing me that maybe I should just do the lime blue berry cheesecake and call it a day…. men.

I made the curd two days prior and it was fairly simple (see here). Martha Stewart is crazy, amazing- but crazy. I stuck the eggs in a strainer like the recipe called for and guess what… they were still there, whites and all, when I came back to it several minutes later. 😐 So I stuck the eggs back in their shells and sorted them that way. After the straining failure everything else went smoothly and was actually pretty simple. First experience with curd and I can’t complain. Sweetapolita doubled the curd for her filling but I just did one batch- I also forgot to put it in the cake but I’ll get to that in a minute. It is fairly thick but still pourable- more chunks than a free flowing liquid.

Cake prep/baking- the recipe could not be simpler and the baking time is fairly quick. The cake does not rise very much. I have 4″ deep pans and the recipe called for 3 pans so I had issues dividing the batter- hence why we have the puny layer in the middle here.

As I stated I forgot the curd at home, we had went to visit my dad so decided to serve the cake there. Icing was used for filling as a stand in. When we made the icing we had no mixer so it is doable to make with a fork. The icing crusted well and I was pretty pleased with the stability/spreadability. HOWEVER, the taste was far-far-far too sweet. Icing that’s too sweet? True story. Mixed with the lemon/berry it made the lemon flavor of the cake very weak (and I shorted the blue berries by 3/4 cup so that should tell you something). Overall the cake was fairly dense but also moist and held up to stacking well. I probably wont pair this icing with this cake again, they fought for flavor and the icing attacked full-force.

Here is the finished cake:

It was pretty cute and I loved the pops of color. Here is the rating:

  • Moistness of cake – 8/10 points  The density did it no favors in this line.
  • Flavor of cake – 13/15 points – I cut the blue berries by 3/4 cup and they still were a stronger part than the lemon.
  • Flavor of icing – 10/15 points –  10 seems harsh but the only real positive points I found would be that smoothed and spread easily. The taste is too lemony and it is too sweet. It over powers the cake instead of complimenting it.
  • Lemon flavor – 14/15 points – All together- loads of lemon- but it doesn’t allow any other flavors to exist.
  • Berry flavor – 10/15 points – The cake by itself was great, even though the berries were whole they still integrated themselves into the recipe quite well. In hindsight I wish I had went with a berry curd… but then I would have forgot it anyway and it wouldn’t have mattered until I got home to slather it on.
  • Proportion of icing to cake – 9/10 points – Since I used the icing for the filling I had no icing left over- had I used the curd it would have been a cup or so too much.
  • Ease of eating – 10/10 points – cut cleanly and was easy to serve…
  • Ease of preparation/baking – 9/10 points – This is nearly the easiest recipe I’ve ever made as far as cakes go, the curd was simple after I gave up hopes of straining eggs (someone enlighten me on this) and the icing was made with a fork so that is pretty easy.
Total points= 83. The cake was okay, the curd was good but the icing was too much. I would rather pair this with a simple cream cheese butter cream.
The cake also doubles as Pacman! 🙂 -Krista

What is your favorite lemon and berry combination?

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