Monday, September 14, 2015

Lemon Blueberry Cake with Lemon Cream Cheese Frosting in the form of a wedding cake

This week marked seven years of living in DC and working at The Academy.  It's been full of adventures and I can't wait to see what the future holds..and all of the different desserts to come.

This week is going to be about something new for very first tiered cake and my sister-in-laws wedding cake.  I am a little late posting it, but I had to share the adventure that it was making it.  The task at hand was a blueberry lemon cake with lemon cream cheese frosting.  I made this cake a couple of months ago for my team member, Emily's, birthday, but this time I had to think about the best way to travel with the cake.  So, I made the cakes in DC, buckled the KitchenAid mixer into the back seat, and set out to frost the cakes in Grifton.  And well...the cakes survived the trip, the frosting came together and I managed to tier the cakes well enough to not have them come falling down. 

The cake itself was delicious, super moist with just the right amount of tartness to help some of the sweetness from the cake and blueberries.  It wasn't what I would call a traditional wedding cake, but it was absolutely delicious!  Someone even said it was the best wedding cake he had ever had, and that was coming from the minister.  So if you like blueberries and lemons, and basically want to have a muffin with frosting for dessert.  Enjoy!

Time for the frosting...the 10" cake.