- Betty Crocker white cake mix prepared
- 3 Tbsp of Lemon Curd
- 1Tbsp of water
- 1 cup heavy whipping cream
- 1 8oz package of cream cheese
- 2 cups of powdered sugar
- 2 tsps of Lemon extract or Lemon Infusion
- 2 tsps of lemon juice
- Blueberries to garnish
Prepare the white cake mix according to instructions on the box (add eggs, water, oil and mix blend until there is no lumps... you know the drill). If you are in high elevation, I would recommend adding 2 tbsp of milk or water and a 1/4 cup of cake flour or all-purpose flour to battle that nasty high elevation cooking syndrome.
**tip --To have a firmer cake or to avoid a crumbly cake, bring your eggs to room temperature... short on time???? hold the eggs in your hand under hot water for a minute or so to get rid of the fridge temp!
Bake that bad boy at 350 (325 if you are in high elevation) for aproximately 14 - 18 minutes. As my Dad says ,when you smell it, pull it.
After the cake is finished baking (aka- a toothpick or knife inserted comes out clean)... take out the cake and cool it in the pan on a cooling rack.
Get out your fancy tasting party dinner dishes.... At Pier One, you can buy these small tasting bowls with the cute miniature spoons (your guests will think are so clever) for $20ish for a set of 12. I use a serving tray for presentation when I bring them out later at the party. You could also buy small little wine glasses at your local thrift store.
Have your tasters nearby to taste the goods! Mallory and Tokie both liked the white cake and gave it "dinner party" approval!
An easy way to make the lemon glaze.. is to thin out lemon curd. Take 3 Tbsp of lemon curd mixed with 1 Tbsp of water, nuke it for 1 minute and whisk the heck out of it to get rid of any lumps. You can find the Dickenson's Lemon Curd in the international food isle near the English and German food selection.. I have also seen it at World Market, Whole Foods (different brand) but it is definitey out there. Homemade lemon curd is awesome!!! and if you are adventurous and have the time, I would visit this lemon curd recipe. It is tried and trued by me and high on the Yum factor...!
After the lemon curd is heated up and thinned, drizzle a 1/2 teaspoon on each tasting cake.
With the addition of our lemon curd, the tasting cakes are ready for the whipped cream cheese frosting. Take 1 cup of heavy cream and poor into your mixing bowl and beat with the whisk attachment for aproximately 5 minutes until stiff peaks form. If you don't have a stand mixer, use your electric mixer on high - probably would take about 7-10 minutes to get the cream whipped up. Set the whipped cream to the side.
(If you have always wondered how to make home made whip cream - this is how it is done... just add a tsp of powdered sugar to 1 cup of heavy cream and give it a good ol' whip)
In a large mixing bowl, blend together the softened cream cheese, lemon juice, lemon flavoring and powdered sugar (word to the wise.... add the powdered sugar slowly to avoid the "swedish chef" muppets affect).
After the cream cheese and powdered sugar are creamed together, remove the bowl from the standmixer and fold in the whipped cream. Here is a link on FOLDING
After you have gently folded in the whip cream, your fluffy frosting is ready to top the tasting cake
***Quick tip on filling a pastry bag... place the pastry bag in tall cup or in this case cylinder vase. It makes adding the frosting a sinch and avoids the huge mess, over spills and so on. If you don't have a pastry bag, use a large freezer bag with the corner cut.
Pipe the frosting on to each tasting cake and garnish with a blueberry or two...