Lemon Mousse Cake with Vanilla Bean Buttercream

Summer is here! I am a proud graduate of high school, and am most definitely enjoying my break. 30 degree weather means sitting by the pool sipping watermelon margaritas, reading "Under the Dome" as the sun sets (a great book by Stephen King), and simply indulging in the easy going rhythms of the summer.

Anddd then there is the working part of the summer, which I seem to be doing a lot of. #cashierlife as my friend Alyssa and I say. I love the job. It is so much fun talking with people, and the shift goes by very fast. I may not be cake decorating like at my previous job, but I do prefer this one. I enjoy the social interaction over the secluded baking.

That being said, why did I stop taking personal cake orders? "You were just becoming so successful!" as some would say. Put yourself in my position. You have this passion that you love doing, and it started out as a hobby that your family had the benefit of. (aka eating everything). Soon friends ask for a cake for their summer party, and say they will pay you for it. Being paid to do what you love? Why not! Soon enough you are given the opportunity to make monthly Birthday cakes, and you are ecstatic. You continue to improve, try new recipes, and spend hours in the kitchen. You feel yourself growing into your niche, knowing this is something you were destined to do. Cakes, cupcakes, pastries, cheesecakes, cookies, anything and everything I tried. One year later, you are offered a job as a cake decorator at a grocery store. Is this real life?? It was my dream job. I learned so much, and it was always fun going to work. However, soon Kala-Dawn's Kreations was becoming popular as well.

Now I was receiving many cake orders. Every couple weeks someone would want a cake, some cupcakes, or perhaps cookies. At first it was alright, but soon it was starting to interfere with my school life. I took hard academics. I had 3 hours of homework every night, and when you don't get home until 4 every day, there isn't much time to get it done. Throw in a cake order that takes one day to prep for, you've pushed homework time back 2 hours. The following day I would be pushed back another two hours. There's me stressing about getting a cake done, starting my homework at 8:00,  and not going to bed until 11. I also have sleeping issues, especially when I'm stressed. I would fret about people not liking my cakes, always unsure that I didn't do a well enough job. It was the start of things going badly. 

I began contemplating stopping my cake decorating when I first cried while making a cake. Yes, I cried. It was something silly like I didn't have enough eggs, but by going out to the store, I knew I would be losing more time assembling the cake, and ultimately more time for my homework. It happened more frequently, and my family could see I was unhappy. As a perfectionist, I couldn't stand my cakes not being up to par, and I critiqued myself too harshly. Cake decorating was no longer a fun thing to do; it was an obstacle I suffered through. Then came a day when I broke down. I ran out of mini cupcake liners, I forgot to put sugar in the batter, I accidentally doubled a recipe, and was up until midnight trying to make 3 different cakes (and so, no homework was done that night). After this experience, I knew I wanted to stop. No more stress from something I love.

Ooo a cupcake version

After posting on my Facebook page there would be no more cake orders, a huge weight was lifted off my shoulders. I immediately felt better. I also made the choice to quit my cake decorating job, as I wanted to move on from the entire situation. I still had a wedding cake to make, but it went smoothly and I was very delighted to do it. As you can see, I haven't stopped making cakes. I still do the monthly Birthday cakes, but I no longer take specific orders. I am not a business, I do this in my own leisure. Sure, for friends and family I will make them a cake they like. I never wanted to be a baker (although I have this dream if I win the lottery I'll open a bakery, but only bake on days I want). I want to become a dietitian or nutritionist, so this never fit entirely into my future. 

I still love to make cake, so no worries. I like to make other things too though. That is why I am going back to blogging. I want to create and share. Like this cake. It is a light lemon buttermilk cake with lemon mousse and vanilla bean buttercream. Buttermilk makes the cake incredibly tender, and it is made with the reverse creaming method. It's like making pastry dough because you cut the butter in with the flour and sugar, then add the wet ingredients. I will never going back to the old creaming of butter and sugar method! I have never had such light cakes. The mousse is super easy, no gelatine or cooking of eggs involved. The frosting tastes like vanilla ice-cream; so delicious. The only change I would make would be to tint all my frosting yellow. Enjoy the recipe!

Lemon Mousse Cake with Vanilla Bean Buttercream 

(Adapted from Annie's Eats and Sweetapolita)

Cake adapted from Sweetapolita

4 whole eggs, room temperature

2 egg yolks, room temperature

1 1/4 cup buttermilk, room temperature

2 tsp vanilla

3 cups cake flour, sifted

2 cups sugar

1 tbsp + 1/2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 cup butter, cold and cut into cubes

zest of one lemon (or two if you want it super lemon-y)

1. Preheat the oven to 350° F. Butter the bottoms and sides of three 8-inch round cake pans, line bottoms with parchment round, butter the rounds and dust with flour.
2. In a large measuring cup with a spout, lightly whisk the eggs, yolks, 1/4 cup of the buttermilk, lemon zest and the vanilla. Set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, whisk together the flour, sugar, baking powder, baking soda and salt. With the mixer set to low speed, add the cold butter one piece at a time, about 10 seconds apart. Continue mixing on low speed until all of the butter has been blended and there are no clumps. Mixture should have a fine crumbly, cornmeal-like texture.
4. Add the remaining 1 cup buttermilk to these dry ingredients, and mix on medium speed for 4 minutes. Scrape the sides and bottom of the bowl to ensure all of the ingredients are well incorporated. Reduce the speed to low and gradually add the egg mixture; once the mixture has been added, increase speed to medium and beat for 1 minute, but no more. Gently fold batter once or twice (but no more) to ensure the egg mixture has all been incorporated.
5. Divide batter evenly among the 3 prepared pans (use a kitchen scale to ensure 3 even layers). Place two of the cake pans on a baking sheet and bake until a cake tester or wooden toothpick inserted into the center comes out with a few crumbs but no batter, about 28 minutes. Repeat with the final layer. Let the layers cool in the pans for 10 minutes, then loosen sides with thin metal spatula or knife, and carefully turn out onto wire racks, peel of the paper liners, and let cool completely.

Lemon Mousse adapted from Annie's Eats

4 oz cream cheese, cold

2 1/2 tbsp butter, room temperature

1 1/4 cup powdered sugar

zest of 1 lemon

1 cup whipping cream, cold.

To make the filling, combine the mascarpone and butter in the bowl of an electric mixer.  Beat on medium-high speed until smooth and well combined.  Mix in the confectioners’ sugar and beat on low speed until incorporated.  Blend in the lemon zest.  Increase the speed to medium-high and beat until light and fluffy, about 2 minutes.  Transfer the mixture to a medium bowl and set aside.  Wipe out the mixer bowl and fit with the whisk attachment.  Add the  heavy cream to the bowl and whip on high speed until stiff peaks form, being careful not to overbeat.  Mix about a third of the whipped cream into the lemon-mascarpone mixture to lighten.  Gently fold in the remaining whipped cream until no streaks remain and the mixture is evenly blended.

Vanilla bean Frosting from Sweetapolita

3 sticks of butter (1 1/2 cups)
3 cups of sifted powdered sugar
3 tbsp heavy cream
1 vanilla bean or 1 tbsp vanilla bean paste
1 tsp vanilla extract
pinch of salt

1. In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 8 minutes on medium speed (I use "4" on my KitchenAid). Butter will become very pale & creamy.
2. Add remaining ingredients and mix on low speed for 1 minute, then on medium speed for 6 minutes. Frosting will be very light, creamy and fluffy.

Assembly of the cake:

  

 

Well apparently its impossible to get those pictures to line up correctly... oh well!!! Yummy Cake!