This past Friday we celebrated our little girl’s 2nd birthday!
I made this cake for her.
Yes, I went overboard… but this is really due to the fact that I love decorating cakes , and my daughter loves looking at cakes like this one: you know, the kind with plenty of glitzy things going on. She’s far too young to eat much of this tribute (in fact, I’m pretty sure she just ate the smallest chocolate heart on top); but for her, it’s much more about the “show” than anything else.
She’s really into “frilly” things: swoons at sparkly shoes and must be wearing a pair at all times, borrows my jewelry and has a hard time giving it back, loves wearing dresses, and has been caught on many occasions trying to sneak into my makeup.
I thought this cake celebrated her quite well. It’s laced with tart raspberries and sour lemon, encased in a super smooth vanilla bean buttercream, and topped with a hefty dash of glamour.
It’s actually just a simple tweak on one of my favorite recipes: the cinnamon donut cake. A few chocolate garnishes really make it sparkle.
This given recipe yields a double layer cake, rather than the triple one shown, but for you ambitious bakers out there, I’ve also included the breakdown for a third cake* at the bottom.
Lemon Raspberry Celebration Cake ~ Vegan & Gluten Free
makes two 9″ round cakes
Vanilla Bean Buttercream Icing Ingredients
(I made two batches of this to cover my 3 layer cake [I know!!])
Cake Assembly – – Requires 2 cups fresh rasberries
To make the chocolate decorations, simply melt some vegan chocolate in a double boiler. Place into a piping bag with small round tip and pipe shapes onto parchment paper. Let harden at room temp, and then chill in fridge. Carefully place onto cake.
Voila! Celebration cake. <3
*Measurements for third cake:
Cooking time (duration): about 35 mins
Diet type: Vegan
Diet (other): Gluten free
Number of servings (yield): 12
Meal type: dessert