12 hours ago
Friday, June 19, 2015
"I am no baker", says the woman who bakes 2 cakes per week..........
I am enjoying baking this summer w/ all the fresh berries that are in season, I am actually getting good at it.
"Practice makes perfect" someone said to me a long time ago.
I decided to try and recreate Mimi's Garden Cake...........in decoration only.
I love using the edible flowers from my garden, though I am probably not going to eat them, they don't impart that much flavor if you ask me, but they sure make for a stunning cake.
illustration by Tiffany Douzart
I made a simple mixed berry cake, and for the icing, I used full fat Greek yogurt! So, there is protein in the icing, not just sugar, so this is the perfect breakfast cake!
A note regarding the flowers you are using:
Make sure you are using edible safe flowers, ones that you grow yourself, that are not sprayed (therefore, organic), like roses, pansies, feverfew, daisies and herb flowers (all edible).
I used mint leaves for the base, because ivy is poisonous, and then I removed the flowers before digging in.
This is actually an easy cake to make......the hardest part is waiting for the cake to cool so you can frost it!
My Summer Garden Berry Yogurt Cake:
3/4 cup sugar
4 tbsp of softened butter
zest of a lemon
1 tsp vanilla
1/4 cup of Greek yogurt
1/4 cup of whole milk
1 cup flour
1/2 tsp baking powder
1/2 tsp baking soda
pinch of salt
handful of blueberries, strawberries and raspberries
Yogurt Icing: (adapted from cupcake project)
7 oz. container of FAGE Greek full fat plain yogurt (this will not work w/ nonfat yogurt, trust me)
1/2 cup (or more if you like your icing sweeter) of powdered/confectioners sugar
1 tsp vanilla extract
edible flower petals, such as feverfew, pansies and roses
mint leaves for the base
Mix the yogurt icing ingredients together and keep in the fridge so it firms up and is nice and cold.
Preheat oven to 375F.
Grease an 8" springform pan and line w/ parchment paper.
Mix the sugar with butter, egg, vanilla and zest.
Add in the yogurt and milk then mix in the dry ingredients.
Pour cake batter into prepared pan and push down the berries so they sink into the cake.
Bake 25-30 minutes.
Remove cake ring and transfer to a cooling rack and cool COMPLETELY before frosting.
Spread the icing all over the cooled cake and decorate w/ the toppings; berries, and edible flowers.
Keep cake in the fridge until ready to serve.
The flowers will wilt after a few hours, so this is best to decorate just before serving.