This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.
Welcome to #SpringSweetsWeek 2020 hosted by Heather from Hezzi-D’s Books and Cooks! What better way to celebrate the warmer weather and flowers blooming than with food and a fun giveaway? 27 bloggers from around the country have come together to share over 100 sweet recipes perfect for spring! So stop thinking about cold and snow and get ready to enjoy the best spring sweets like cupcakes, cookies, brownies, pies, and even beverages! Our #SpringSweetsWeek sponsors are helping us give away some great prizes. Thank you so much to Dixie Crystals, Millican Pecan, Door County Coffee, Anolon, Deiss Cookware, Adams Extract, and Fresh April Sprinkles for your generosity. We have an incredible giveaway below and would love if you would take a moment to read about it and the prizes you can win!
Does anyone else have a baking bucket list a mile long? I feel like I’m constantly putting items on a list and whenever I actually make one I put two or three more on the list. This is because I like to watch cooking shows on the weekends whenever I blog. I get a lot of inspiration for my dishes and they are fun to watch.
One show I love watching is Kid’s Baking Championship. Last season they made these gorgeous watercolor cakes and I’ve been obsessed with them ever since. So when Spring Sweets Week came around I knew the first recipe I wanted to make was a Spring Watercolor Triple Layer Cake!
I planned to make this cake over a long weekend in case I needed the extra time but it turned out that I was able to make it in just two days. I spent the first day making the cake and the second day decorating it. Since I have a toddler at home my baking and decorating times are only an hour and a half per day while he naps so I was finished and done with this one in under 3 hours which isn’t too bad.
I started with the cake. Whenever I think spring I think of lemons so I made a lemon vanilla cake. I used Adams Best Vanilla Extract and Adams Lemon Extract to give the cake its flavor. Then I used Dixie Crystals granulated sugar and plenty of butter. I divided the batter into three pans, each lined with a parchment paper circle, and baked them to perfection.
The next day I whipped up a batch of my vanilla buttercream frosting using Dixie Crystals powdered sugar, Adams Best Vanilla Extract, and tons of butter. It turned out fluffy and delicious. I left it all white to begin with.
To make the cake I put a thin layer of buttercream frosting topped with lemon curd in between the layers then I put a crumb coat on the cake. I want to note that I never use a crumb coat on my cakes. I usually just frost them with enough frosting that I can smooth it out and it still looks good but in this case I needed the crumb coat so that I could produce the watercolor effect.
I froze the cake for 15 minutes and when it came out I put a thick layer of white buttercream frosting on top. I used a bench scraper that my brother bought me for Christmas to smooth out the frosting. In order to do this I dipped the scraper into hot water, dried it off, and used it to smooth the frosting. This seriously made the smoothest buttercream I’ve ever seen!
When that was done I froze the cake for an additional 10 minutes while I colored the frosting. I had about a cup and a half left so I put a little more than a third of a cup into 4 bowls. I tinted one baby pink, one baby blue, one light purple, and one yellow. I used white food coloring to achieve the pastel look.
To get the watercolor effect I used a small spatula and spread 10 one inch smears of each color frosting on the cake. Then I grabbed my bench scraper, dipped it in the hot water, and smoothed it out around the cake. The effect is a gorgeous mix of the pastel colors! I kept at it until it was smooth and looked the way I wanted it to.
To finish up I grabbed a pastry bag and spooned the remainder of each of the 4 colored frostings into the bags and squeezed until I got multiple colors. I piped a bottom border and then a border around the top edge. All that was missing now was to decorate the top!
Since the sides are so colorful and busy I wanted to go with a simple, but festive, decoration. That came in the form of sprinkles. I used the Spring It On Sprinkle Blend from Fresh April Sprinkles. These sprinkles are made by Lynn who blogs at Fresh April Flours and they were the perfect topper to make cake. The sprinkles look like Easter grass dotted with pastel Easter eggs. It really completed the look I was going for.
This cake may be my favorite cake ever! It was huge but the layers were perfect. I feel like the decorations scream spring and it was easier to make than I thought it would be. I sliced a piece for my husband and I and we both agreed this was one of my best tasting cakes as well. We took pieces to a few of our friends as well and it went over so well that I think I may make it again in time for Easter!
Pro Tips & Substitutions:
- I place a parchment circle on the bottom of every cake pan I use. This way the cake never sticks to the bottom! You may have to cut the circle to size but in the long run it will save every single cake you bake.
- If you decorate cakes frequently do yourself a favor and buy a bench scraper. They only cost a few dollars and they really make buttercream look smooth!
- If you don’t have any piping bags on hand you can totally use a zip top baggie! Simply place the frosting in the baggie, zip the top, and cut off the end to pipe onto the cake. You can even fit a piping tip in the corner that you cut off!
- You can customize this cake for any holiday or season by simply changing up the colors. Looking for Christmas? Use red, green, and gold frosting. Want a Halloween cake? Try green, purple, orange, and black frosting. Fourth of July cake? Red, white, and blue frosting will be a hit.
A Hezzi-D original recipe As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
For the cake:
For the frosting:
For assembling and decorating:
A Hezzi-D original recipe
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Monday #SpringSweetsWeek Recipes
- Auntie Ann’s Italian Cookies by Jolene’s Recipe Journal
- Blood Orange Madelines by Simply Inspired Meals
- Butter Pecan Macaron by A Kitchen Hoor’s Adventures
- Butterscotch Pie with Pecan Crust by Art of Natural Living
- Carrot Cake Cheesecake Bars by Cookaholic Wife
- Carrot Cake Pecan Pie by The Spiffy Cookie
- Coconut Pineapple Bread by Family Around the Table
- Coffee Peanut Butter Sweet Rolls by Pastry Chef Online
- Coffee Pudding Cake by That Recipe
- Gluten Free Almond Poppyseed Bread by Frugal & Fit
- Hummingbird Bundt Cake with Cream Cheese Glaze by Cheese Curd In Paradise
- Lemon and Raspberry Mascarpone Cupcakes by Palatable Pastime
- Lemon Buttercream Cake with Lemon Curd Filling by Jen Around the World
- Lemon Cake Pops by A Savory Feast
- Lemon Jelly Roll by A Day in the Life on the Farm
- Lemonade Crinkles by Kate’s Recipe Box
- Lemony Baked Doughnuts by Karen’s Kitchen Stories
- Mint Chocolate Quick Bread by Cindy’s Recipes and Writings
- Mocha Mint Mississippi mud brownies- by Strawberry Blondie Kitchen
- Orange Posset by Shockingly Delicious
- Pecan Pie Cheesecake Bars by Sweet Beginnings
- Pink Lemonade Rice Krispie Treats by Blogghetti
- Praline Ice Cream by Fresh April Flours
- Sponge Cake by Books n’ Cooks
- Spring Pastel Watercolor Cake by Hezzi-D’s Books and Cooks
- Vegan Turtle Layer Cake by The Baking Fairy
- White Chocolate Carrot Cake Tea Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice