top of page
Search

Celebrate Good Times, Come On!


Would you like to be part of a celebration? Are you waiting on something big to happen before you allow yourself the time and energy to celebrate? In Bea's Bakery they like to ask, "What are you waiting for? Need a reason to celebrate? You're alive, aren't you?"

Being alive is definitely worth celebrating! Ask anyone in Mystic Water. You don't need a special occasion or a holiday or a birthday to enjoy a piece of this CELEBRATION CAKE! You just need to walk into Bea's Bakery and order yourself a slice of this confetti-filled, magical treat!

Every sprinkle is filled with joy, and the addition of homegrown strawberries cooked into a luscious compote and extra tart lemon curd will have your heart filling up with so much gratefulness that you'll be overflowing with happiness.

Bring along your best friend, pull up a chair at the table in the bakery's corner, and giggle like there's nothing sweeter than being alive on this glorious day.

Today's Cooking Through Fiction CELEBRATION CAKE is inspired by The Baker's Man!

Celebration Cake

Level of Difficulty: Easy to medium

Serves: 12

Ingredients

For the Cake

1 and 2/3 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/2 cup (1 stick) unsalted butter, melted

3/4 cup granulated sugar

1/4 cup packed light brown sugar

1 large egg

1/4 cup yogurt plain or vanilla

3/4 cup milk or nut milk

1 tablespoon vanilla extract

2/3 cup sprinkles

For the Buttercream

1 cup (2 sticks) unsalted butter, softened to room temperature

3-4 cups powdered sugar

1/4 cup heavy cream

2 and 1/2 teaspoons vanilla extract

pinch of salt

For the Strawberry Coulis

1 cup frozen unsweetened strawberries

1/2 cup sugar

1 tablespoon lemon juice

For the Lemon Curd

3/4 cup fresh lemon juice

1 tablespoon grated lemon zest

3/4 cup sugar

3 eggs




1/2 cup unsalted butter, cubed

How to Make

For the Cake and Buttercream

  1. Preheat oven to 350F degrees. Spray a 9-inch springform or baking pan (round or square) generously with nonstick spray. Set aside.

  2. In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in the sugars vigorously getting out any brown sugar lumps—mixture will be gritty. Whisk in egg, yogurt, milk, and vanilla extract until combined. Slowly mix in dry ingredients until no lumps remain. Batter will be thick. Slowly stir in sprinkles, but do not overmix because the sprinkles will bleed their color.

  3. Pour/spoon batter into prepared cake pan. This cake takes around 33–37 minutes to bake. Bake it for 20 minutes, then cover loosely with aluminum foil (loosely to avoid the top from sticking to the foil) and continue baking for 13–17 more minutes or until a toothpick inserted in the center comes out clean. Allow to cool.

  4. To make the frosting, beat softened butter on medium speed with an electric or stand mixer. Beat for 3 minutes until smooth and creamy. Add powdered sugar, cream, and vanilla extract with the mixer running. Increase to high speed and beat for 3 minutes. Add more powdered sugar if frosting is too thin or more cream if mixture is too thick. Add 1/4 teaspoon (or more) if frosting is too sweet.

For the Strawberry Coulis

  1. In a medium saucepan, combine the strawberries, sugar, and lemon juice. Bring to a boil over medium-high heat. Transfer to a blender.

  2. Purée until smooth, strain, and set aside. Store in a sealed container in the refrigerator for up to 1 week.

For the Lemon Curd

  1. In a 2 quart saucepan, combine lemon juice, lemon zest, sugar, eggs, and butter.

  2. Cook over medium-low heat until thick enough to hold marks from whisk, and first bubble appears on surface, about 6 minutes.

For Assembly

  1. Place bottom layer of cake on cake board or serving platter. Pipe 2 concentric circles of buttercream on the layer. This creates a buttercream border to keep the coulis and the curd from squishing out the sides when you place the next layer on top.

  2. Drop 1/4 cup of strawberry coulis inside the buttercream border. Smooth it out gently with the back of a spoon or an offset spatula.

  3. Drop little blobs of lemon curd on top of the coulis and smooth gently.

  4. Place next layer on top, careful not to press down too hard.

  5. Crumb coat the whole cake with a light coating of buttercream. Refrigerate for 30 minutes.

  6. Apply final coat of buttercream and decorate creatively!

bottom of page