My mother’s friend called me with a request: her mother and sister shared a not only a birthday, but the same name. I was asked to make two cakes to honor these special women – the cakes would be served at a birthday celebration in a few days.
Using a heritage recipe from the mother’s files, I made a homemade lemon cake with rich custard filling. My mother’s friend called me the day after the party to say how much they enjoyed the cakes. The family was especially touched that I used their mother’s recipe – many of the family and friends had enjoyed Carole’s cakes over the years, so I was honored to keep their tradition going.
My next project was simply for me – I wanted to try cheesecake in a different way. We’re often used to eating it in a 13″ x 9″ format, but I wondered how the presentation could be enhanced if I made it in traditional cake form.
I used full-fat cream cheese for rich texture. For the frosting, I whipped heavy cream to a cloud-like consistency. I piped a decorative edge, carefully sliced strawberries, and placed those, with chocolate shavings, around the edge. Strawberry compote topped the cake, and a sprinkle of cinnamon added a delicate feel.
I made these Christmas cookies for a friend’s party. I used a sugar cookie rollout recipe from my great-grandma. They were frosted with buttercream icing in a minty green, and I swirled a glaze to emulate snow on each branch. It made for a festive presentation.