The cake was Perfect Party Cake from Dorie Greenspan's Baking from my Home to yours. It really is a perfectly nice cake for any occasion. Since the recipe has lemon in it, I paired it with a Lemon Vanilla Bean Butter Cream below. They turned out nice and light and citrusy.
Lemon Vanilla Butter Cream
- 8 oz. Granulated Sugar
- 4 oz. Water
- 4 ea. Egg Yolks plus enough egg whites to make 4 oz. (This is roughly 3 yolks plus 1 whole egg, give or take the size of the yolks)
- 1 ea. Vanilla bean (you can use a bit of extract if that's all you have, should result in the same mellow flavor with out the specks)
- 1 lb. Unsalted Butter - Softened
- 1 ea. Large Lemon (juiced)
Put sugar and water in a stainless steel pot and set it on the stove to cook to 238 degrees. While the sugar is cooking, separate your eggs and start to whip in a stand mixer until light and fluffy. The airy-ness of the eggs usually reach their proper consistency by the time the sugar is cooked to the right temperature, for me anyways. With your mixer on high, slowly pour the sugar mixture into the eggs and continue to beat on high until the whole thing is cool to the touch. While your egg/sugar mix is cooling, reduce the lemon juice down to a syrup consistency and scrape your vanilla bean. I usually scrape the vanilla and stick it onto the butter, so that I don't loose any of those precious beans, its easier than trying to scrap them off a knife into the mixing bowl. Add the butter to the cooled sugar/eggs mixture a little at a time, making sure to incorporate it before adding the next nub of butter. Lastly add in your reduced lemon juice and incorporate completely.
This was plenty of butter cream for 30 regular sized cupcakes.