|| Happy Blogaversary ||

Where has the time gone? It has officially been one year since the launch of Entirely Taylor and I am more than happy that I started this journey. I am so grateful for the bloggers, friends, and connections I have made over the year. The overwhelming support of my family, friends, and of course all of you, my lovely followers; have kept me going through all the good and bad. 

I have learned so much in the past year and have endured some crazy life changes and opportunities that I couldn’t have done without all of you by my side. And that I thank you for! One of the biggest things that I have learned about blogging is to take my time and only listen to my voice! If I like what I am writing and having fun with what I am creating and doing that is the only thing that matters! 

I am looking forward to the next year because I know that I will grow even more as a blogger, a mother, and a wife. That is right, this next year will be filled to the brim with so much excitement, milestones, and blog posts of course! So stay tuned to see what I have in store for you and for Entirely Taylor because I couldn’t have done it without all of you.

So in honor of Entirely Taylor’s one-year blogaversary, I am bringing you a cake recipe that will knock your socks off your feet. I mean who doesn’t like cake? No one! That’s right! This Pink Lemonade Drip Cake is not only beautiful but the lemon and strawberry flavour combination will have you wanting nothing but more, more, more. So get out your apron, oven mitts and follow the recipe I have written for you below then get ready to be blown away. 

And if You are just tuning in now for the first time welcome! I can not wait to show you more of what Entirely Taylor has to offer so be sure to follow me on my social sites. Pinterest, Facebook, Instagram, and Twitter. You will not be disappointed! And Make sure you subscribe so that you never miss another post! Love you all and thank you for tuning in time and time again!

 

 

| Pink Lemonade Drip Cake Recipe |
Pink Lemonade Drip Cake with Lemon Icing
 
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Prep time
Cook time
Total time
 
Author:
Recipe type: dessert
Serves: 2 8 inch cakes
Ingredients
  • || Lemon Cake ||
  • 1 cup Butter
  • 1½ cup sugar
  • 2¾ cup cake flour
  • 1 tbsp baking powder
  • ½ tsp Salt
  • 4 eggs
  • 1¼ cup buttermilk
  • Juice and Lemon zest of one lemon
  • 2 tsp vanilla
  • || Lemon Icing ||
  • 1 cup Butter
  • 2 tbsp Lemon
  • 3-4 cups Icing Sugar
  • 2 tsp vanilla
  • || White Chocolate Ganache Drip ||
  • ⅓ cup Heavy Cream
  • ½ cup White Chocolate
Instructions
  1. Start by preheating your oven to 350 degrees Fahrenheit then grease and flour your cake pans. This recipe will make 3 6 inch cakes or 2 8 inches cakes perfectly. I used 3 6 inch cake pans to get the look I desired for my Lemon Cake.
  2. In a stand mixer combine your room temperature butter and sugar then mix until it is light and fluffy. Next, add the eggs one at a time until well combined. Then slowly add the vanilla and lemon juice.
  3. In a separate bowl sift together the cake flour, baking powder and salt then set aside.
  4. Slowly add the flour mixture to the wet ingredients alternating with the buttermilk until everything is combined well. Lastly, add the lemon zest and fold it into the mixture.
  5. If you want to make an ombre cake like I did separate the batter into 3 small bowls. Start with the darkest shade first then you have a good base to go off of for the lighter shades. I found this the easiest way to make the ombre shades.
  6. Place the newly coloured batter into the cake pans and bake at 350 degrees for 25- 30 minutes or until a toothpick comes out clean.
  7. Creamy Lemon Icing
  8. In a stand mixer place the butter and whip until light and fluffy, this can take up to 5 minutes or more, just be patient.
  9. Next, add your icing sugar one cup at a time until it is nice and think, Then add your lemon juice, lemon zest, and vanilla and mix well.
  10. If the icing is a little thick add the heavy cream 1 tablespoon at a time until you reach your desired consistency.
  11. White Chocolate Ganache Drip
  12. Place the ⅓ cup of heavy cream in a microwave-safe bowl and heat for 1-2 minutes in 30-second increments or until it is hot but not boiling.
  13. Add the white chocolate to the hot heavy cream and let sit for 3 minutes before you start siring so that it can soften.
  14. After the 3 minutes are over begin to stir the chocolate and heavy cream together. Be patient it takes a few minutes for it to come together. After the mixture is mixed well and is smooth you can add your desired colour. I chose pink of course.
  15. Putting It All Together
  16. Once your cake is cool completely and your icing is ready, it is time to start icing and decorating your cake.
  17. Start by trimming the tops off of your cakes before you assemble them. Start with the darkest colour cake at the bottom, put a layer of icing in between each layer as you stack it up. If you would like you can also add a little filling for extra flavour, I used a thin layer of strawberry filling in the cake I made.
  18. Once you have all the layers assembled do a thin layer around the outside then place it in the fridge for it to set. This takes about 15-30 minutes. Once the cake is set take it out and apply a thicker layer of icing until you get your desired look. I wanted mine to look a little rustic so I left it looking a little rough.
  19. Drip the cooled white chocolate ganache over the sides of the cake then you are done! Next step is to enjoy a slice of the delicious cake you made!
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