So it turns out my husband was right.
I AM a genius covered in sugar!
Let me explain. Usually my genius ideas lead to failed attempts at cookie decorating and numerous batches of wasted butter cream. But this time it all came together just as I planned and it was beautiful. I even let out a whoop whoop and did a little happy dance.
First it started with these little clasping jars I found in the Wedding section of Michaels.
Since I had already filled the extra large jars with cake, I thought why not try mini versions. But I wasn’t exactly sure if a mini cupcake would fit.
I then found these circle fondant cutters. Genius! Instead of baking cupcakes I baked the cake in a jelly roll pan and used the medium fondant cutter to cut the perfect size circles of cake. Layered with frosting and pink sprinkle – so cute!
Add a gift tag, and some pretty ribbon, and they would make “sweet” party favors:
And maybe its my absolute desire for warm weather (minus the need for a bathing suit), and the playing of Will Smith’s Summer Time in my car, that made me think of the flavors of summer. Such as Key Lime, Watermelon, and Mango. But I wanted to do something out of the ordinary.
So I decided on Pink Lemonade. Okay, really, it was the kids’ choice!
I also tried mixing the cake and frosting together to make cake pops.
They are sweet and a little tangy and I /we love them!
Lemonade Pound Cake
(Adapted from the Lemon Pound Cake Recipe by Gale Gand on the Food Network)
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) butter, softened at room temperature
- 1 cup sugar, plus 1/3 cup
- 4 eggs
- 2 teaspoons pure vanilla extract
- 1/4 cup pink lemonade concentrate
Preheat the oven to 350 degrees F. Spray a jelly roll pan with Pam baking spray with flour.
In a medium bowl, combine the flour, baking powder, and salt.
Working in alternating batches, and mixing after each addition, add the dry ingredients and 1/4 cup of the pink lemonade concentrate to the butter mixture. Mix until just smooth.
Spread into the prepared pan and bake until raised in the center and a tester inserted into the center comes out dry and almost clean (a few crumbs are OK), 20-25 minutes.
*Cut out desired number of circles for your jars, OR crumble into a large bowl to prepare your cake pops.
For the Frosting, I used by favorite cupcake frosting recipe from Confetti Cakes, but instead of milk I used pink lemonade concentrate
- Unsalted butter – 1 cup (2 sticks; 8 ounces)
- Confectioners’ sugar – 8 cups (28 ounces)
- Milk – 1/2 cup (4 ounces) (*or pink lemonade concentrate, and NO vanilla)
- Pure vanilla extract – 2 tablespoons
- In the bowl of a mixer fitted with a paddle attachment, breathe the butter on medium with speed until smooth.
- Turn the mixer to low speed and add 1 cup of the confectioners’ sugar and beat until combined. Scrape the bowl thoroughly.
- In a small bowl, combine the milk and the vanilla (* or pink lemonade concentrate)
- Add to the butter-sugar mixture. Set the mixer to medium speed speed and beat until light and fluffy.
- Gradually add the remaining confectioners’ sugar, adding as much as you need to achieve a smooth and stiff consistency.
- Use immediately, store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 10 days.
Excerpted from The Confetti Cakes Cookbook: Spectacular Cookies, Cakes, and Cupcakes from New York City’s Famed Bakery by Elisa Strauss and Christie Matheson © 2007 Little, Brown and Company