Friday, May 11, 2018

8 Pretty & Delicious Cake Options for Mother's Day


If you are planning a celebration for Mom or a mother you love this Sunday, I got you covered for Dessert.  
Some feed an army, some a small or large family. Some take some time to create (you may want to start the day before) and s others come together within an hour and a half. 

From Bee Sting cake to bundt cakes, pretty ganache-covered brownies or cheesecake, there is plenty of sweet inspiration below.  With flavors that range from strawberry to lemon, lavender minneola, rhubarb, sweet milk, and grapefruit, it's not too late to impress your guests with great flavor and style. 




Prep Time: 45 minutes
Rise Time: 45 minutes
Bake Time: 30 minutes
Yield: 24 pieces

Like most streusel cakes, this one essentially has two steps, making the cake and making the streusel. There are two other steps to be aware of:

1) Because the cake is yeasted, you will have to let the cake batter rise for 45 minutes.

2) Halfway through the baking, the cake is removed from the oven, more buttermilk is poured over the top, then the cake is returned for its final turn in the oven.

This recipe serves 24. The lavender lemon special flavor makes it a perfect fit, not only for Mother's Day but for a brunch or daytime party any time of the year.




Recipe found HERE.



Prep Time: 25 minutes
Bake Time: 60 minutes 
Yield: 16 Slices

A Gugelhupf is basically a German and Swiss-style bundt cake. The European version of bundt cakes uses less sugar than their American counterparts.

This version contains both fresh and dried strawberries and giving the cake lots of strawberry flavor. Dried strawberries can be hard to get but if you live near a Trader Joe's, they usually carry them. If not, try your local health food store.



Recipe found HERE.



Prep Time: 30 minutes
Bake time: 45 minutes
Yield: 12 pieces

This rhubarb cake is simple to make but is bursting with sophisticated lavender spiked flavor. A bonus is this cake comes together very quickly.

This cake recipe is a riff on one I found in a German cooking magazine. Consequently, like the cake recipe above, there is less sugar in this cake than in most American versions. This especially works well as being less sweet nicely brings out the contrast between the sour rhubarb and floral flavor of the lavender.

Recipe found HERE






Prep Time: 20 minutes
Rest Time: 2 hours
Chill Time: 30 minutes
Yield: 24 pieces

This cake is drenched, I mean seriously soused. Drunk off its butt in a milk mixture. 

The mix contains Hibiscus, Elderflower, Cornflower, Lavender and Orange Petals, Thyme Petals and Leaves, Violet, Erica and Yarrow Petals, Saffron threads. All of the ingredients are certified organically grown.


The cake is super sweet and sticky. What I like about using this flowers mix for the glaze is the savory elements provide some balance to all the milky sweetness.


If dried blue flowers are too hard to find, you can easily substitute dried lavender. Just make sure to halve the amount.



Recipe found HERE.

Prep Time: 1 hour 
Chill Time: 6 hours or overnight
Cook/Bake Time: 40 minutes 
Yield: 16 pieces 

A Minneola is a tangelo, a cross between a tangerine and a grapefruit. Filled with sweet, tart juice, the variety I used for this cake are nicknamed "Honey Bell" because of their shape. I paired this lovely flavor with an amaretto flavored crust.

This cheesecake has five separate elements to make so it's not for baking sissies or those with time constraints. The fifth element was added by me. I candied the Minneola rinds to use as edible decorative scatter across the top of the finished cheesecake. That step is optional. I wanted to squeeze (ha!) everything I could out of those citrus lovelies before dumping the remains in the trash.

The crust is where I used my one shortcut in this whole process. It was created with store-bought Amaretti cookies. 


Recipe found HERE.




Prep Time: 45 minutes
Bake Time: 20 minutes
Yield: 12 pieces

Pink desserts make a lot of people happy, mostly me. Unfortunately, most times they contain lots of artificial food color. Not this one. The luscious hue of Ruby Red grapefruits is all you need here.

The cake is unusual and simple at the same time. It is basically a syrup-soaked affair. The white chocolate is melted into the syrup and incorporated into the batter. you can shave additional white chocolate over the top before serving.

Recipe found HERE:






Prep Time: 45 minutes 
Dough Rest Time: 1 hour 30 minutes
Chill Time: 2 hours
Cook/Bake Time: 40 minutes 
Yield: 24 pieces 

One of the most beloved traditional cakes in Germany is called bee sting cake or Bienenstich in German.

The top layer has honey encrusted almond leaves. Baked as one layer as a sheet cake, it is then cut in half and traditionally stuffed with vanilla cream.

My flavor twist of substituting lavender pastry cream reinvents this classic in a big way. The combination of the crunchy honey, nutty top with the smooth flowery pastry cream is heavenly.

This recipe yields a significant amount so I recommend making it for a party or, alternatively, be sure you have lots of friends and family around to share it wit
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Recipe found HERE





Prep Time: 45 minutes 
Chill Time: 45 minutes 
Bake Time: 30 minutes 
Yield: 1 dozen brownies 

If you notice what is missing from the seven options above is gooey chocolaty goodness. This dark chocolate brownie option is the perfect solution.

I originally made these brownies for a Valentine's Day post. They are also perfect for a Mother's Day celebration as well.

Dark chocolate brownies are covered with dark chocolate ganache. I cut out hearts but slice them up in whatever shape you like.

To make the roses decoration, the rosebud itself is easy. I flattened out store-bought cherry fruit slices, flattened them out, then rolled them up. Instructions are in the post. The leaves I made out of green fondant. However, if you don't have any on hand, just snip some green colored fruit slices into leaf shapes and you're good to go.
If you don't want the decorating fuss, simply sprinkle sparkle sugar, Quinns or sprinkles over the top of the brownies.

Recipe Found HERE.

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