Baking a cake just makes me happy. There is something to be said about fragrancing your home with the sweet aroma of cake batter and something even prettier about an iced cake sitting upon a pedestal just waiting to be eaten.
New York is beginning to blossom with accents of spring. It is my favorite time to be in the City - daffodils are opening and bursting with vibrant hues of yellow, fragrant hyacinths are sprouting and so are magnolia trees - one of my favorites. Magnolia blossoms are the lightest shade of pink and almost look like tulips on trees before they open themselves up to the world. I thought I would add this beautiful bud to my cakes.
Typically I gravitate towards anything with chocolate, but I was wanting something a bit lighter, so I decided to bake a yellow cake with buttercream frosting. This cake was incredibly moist and fluffy, thanks to the buttercream and extra amount of time that I spent creaming the butter and sugar. In order to achieve the small cake size, I made three miniature cakes, I used a round cookie cutter and to finish it off, I placed a healthy dose of buttercream inbetween each layer and then frosted the entire cake. This would be great idea for a bridal or baby shower, or just any occasion that you might have to eat a slice of cake.