Lemon Blackberry Cake w/ Chardonnay Buttercream | A Pastel Pride
June 8, 2018
Surprise post! As I mentioned briefly in my last post, June is the official month for LGBTQ+ P R I D E. As a result, June is also my favorite month of the year. I'm about to share something a hold a little too close to my heart, but I hope it helps to open more eyes to the LGBTQ+ community and its members.
Growing up in a conservative family, information on the LGBTQ+ community was something I almost never had exposure to. I was told it was something unnatural and was simply something people did to "get attention". It's amazing how much trust children have in adults, especially in regards to learning new things. At the time, I was convinced that I was just "going through a phase," and I would wake up the next day just like everyone else around me: normal. Fortunately, I quickly realized this nonsense was *ahem* bullshit and I wouldn't wake up with some latent sexual attraction to the opposite sex.
Everything since then is just history. I have been lucky enough to be surrounded by lovely, open-minded people thus far. A huge shoutout to everyone who has demonstrated kindness and love, especially during times of hate.
My heart goes out to all in the LGBTQ+ community who have endures hate and abuse. I cannot begin to imagine what you have or are going through. However, I also want to bring to light those who may not have such experiences, yet still struggle to understand their sexuality. I may not have a sob story. I may have a story about abuse. But I still have a pride story...and I hope my words can inspire others to hope for brighter, better days.
This is #mypride.
This week's bake is all about celebration of the LGBTQ+ community and the baby steps it has taken over the years. To me, the colors of the rainbow not only represent my people, but it is also a physical manifestation of the love I believe in, the love we all believe in. Pastel is a soft, delicate range of colors that often only involves small amounts of coloring. The steps we have taken are small and may have been uneven, but the results are undeniably beautiful. Just like this cake.
A celebration of pride, a celebration of love, and most importantly, a celebration of each other. It has been amazing to see so much support and love coming from people all over. From the safe place signs out on stores in the street to movements in the fashion industry, every little effort is just as uplifting as the previous. Thank you. This is to you.
This cake recipe is one I derived from a cake recipe I received at work. I tweaked some of the quantities and flavors to put my own spin on the recipe. I've mentioned before that celebration will almost always involve alcohol. In true Brad & Butter fashion, I decided to pair the lemon-blackberry cake with a Chardonnay-infused buttercream. Cheers!
I know that there are people out there who may never understand my point of view or that of the LGBTQ+ community. To those people, I want to say I'm sorry. I'm sorry because you will never get to know the wonders of our people. You will never get to experience the happiness and pride we exude.
For Lemon Blackberry Cake
1 cup of all-purpose flour
1 tsp of baking powder
1/2 tsp of salt
1 stick of butter
3/4 cup of sugar
2 egg whites
3/8 cup of whole milk
Juice of 1 lemon
Zest of 2 lemons
1/4 cup of blackberries
For the Chardonnay Swiss Meringue Buttercream
4 egg whites
3/4 cup of granulated sugar
1/4 cup of Chardonnay (+2 tbsp. of sugar)
2 sticks of butter
Assorted food coloring
Lemon Blackberry Cake
Sift the flour, baking powder, and salt in a mixing bowl.
In another bowl, cream the butter and sugar until pale, light, and fluffy.
In another bowl, combine the milk, lemon juice, lemon zest, and egg whites.
Add the dry and liquid mixture in to the creamed butter alternatively, beginning and ending with the dry ingredients. Mix until fully incorporated.
Coat the blackberries in flour and fold into the cake batter. Separate the batter into two parchment-lined 4-inch cake tins.
Bake in a preheated 160C/325F for approximately 25-30 minutes or until a toothpick inserted in the center comes out clean.
Chardonnay Swiss Meringue Buttercream
Combine the egg whites and sugar in a mixing bowl. Place the mixing bowl over a double boiler and whisk until the sugar is fully dissolved.
Using an electric whisk, beat the meringue to stiff peaks and until the meringue is cool to the touch.
Gradually beat in the butter until the buttercream is thick and glossy.
Split the buttercream into the desired number of bowls and apply food coloring to each. Split each color into separate piping bags, with or without a round tip.
Level the cooled cakes in half with a serrated knife and set aside three pieces for the layer cake
Apply the buttercream between each layer of cake, using an offset spatula to spread the buttercream as flat and smooth as possible. Repeat until all cake layers have been used.
Apply a thin layer of buttercream around the whole cake (a crumb coat) and chill in the fridge for approximately 20 minutes or until the buttercream does not come off when lightly touched.
Pipe the desired layers of butter cream around the cake. Using an straight spatula or bench scraper, smooth out the sides of the buttercream. Finish icing the top of the cake by bringing the extra buttercream on the sides into the middle of the cake with a straight spatula.
Chill until ready to serve. Enjoy!