I’ve been obsessed with naked cakes since last year, you might remember my berry layer sponge cake, which had a naked look. A couple days ago, I decided to bake another cake with the naked look and fresh flowers. I used the Fluffy Yellow Layer Cake recipe from Cook’s Illustrated book and a lemon and lavender filling.
Lemon-Lavender Cream Cheese Frosting
8 oz. cream cheese, softened
8 T butter, softened (1 stick)
1 tsp grated lemon zest
2T lemon juice
1 ½ tsp dried lavender buds. Ground
½ tsp vanilla
2 1/3 cup confectioners sugar
Mix cream cheese, butter and sugar in a food processor or mixer. Add other ingredients until smooth.
And because I couldn’t resist baking another one, here is how I decorated one more using my new faux bois cake stand, peach and coral roses.
SO gorgeous!!! I might have to hire you for my wedding cakes! 😉
This looks delicious! A nice way to enjoy cake without all the sugary (but oh so yummy) frosting!
Beautiful! I agree…perfect amount of frosting.
How do you keep them fresh??
Beautiful!! I am curious what size cake pans you used for this? Did you just use the standard recipe for 3 Cake pans? I want to make this for my family for Easter, I already know the frosting will be out of this world! Thank you for inspiring me 🙂