Week 117

Welcome to Week 117 of Mmm Mondays, where we turn Monday woes into Monday whoas!

Header image for week 117 by Pixabay

Last Week’s Links

It appears that the number of bloggers is steadily decreasing (my own input has been laughable for a long time). But we still have one blogger that comes to great us every week.

A big shout of thanks to Steeled Snake and Charmer for their continued contribution! Week 116’s post was A Splash of Sunlight, and a wonderful image.

Read all of Week 116 here.

Mmm Makers

I am still working on adding to this list. Until then, read these 9 bios.

Week 117 Recommended Reads

Mmm’s on Medium

The prompt for ths week is Time out. You can read the entire post here.

I missed a week on Medium too, but the lovely May More was able to assist in posting submissions that came in. Thank you!

Posy reviewed Two delicious books in You choose who to cosy up with: a Scotsman in a Kilt, or Rich Bad Boy

May shared why she turns off the T.V. in It turns me on when you turn it off.

Marie found a solution to spelling mistakes in The Way to Fix Her Typing Errors

Find all those Mmm’s on Medium

Book of the Month

Lessons in Chemistry by Bonnie Garmus

This book has made me laugh, and cry, and certainly recognize how far we’ve come for women’s rights. Elizabeth Zott is the role model every young woman needs. She’s certainly inspired me.

Week 117 Recipe

This cake is for those who don’t like a lot of sweet icing overpowering your cake. Or those who like things on the barer side.

Print Recipe

Naked Birthday Cake

A cake as bare as your birthday suit

Prep Time30 minutes mins

Cook Time33 minutes mins

Total Time1 hour hr 5 minutes mins

Course: Dessert

Cuisine: American

Keyword: baking, birthday, cake, celebration

Servings: 10

Ingredients

For the cake layers:

• 4 cups cake flour
• 2 teaspoons baking powder
• 1 ½ teaspoon baking soda
• 1 teaspoon salt
• 1 cup butter room temp
• 2 cups sugar
• 1 tablespoon pure vanilla extract
• 4 eggs
• 2 cups buttermilk

For the Swiss Buttercream:

• 2 ¼ cups sugar
• 9 large egg whites
• 1 teaspoon lemon juice
• pinch of salt
• 1 ¼ pounds butter room temp cut into small pieces
• For frosting layers
• Lemon curd
• crumbled meringue cookies

Optional toppings

• Sparkler Candles
• Fresh Fruit
• Flowers
• Meringue cookies

Instructions

• Preheat oven to 350 degrees F. Butter and flour three 9-inch cake pans.
• Whisk together the flour, baking powder, baking soda and salt.
• In a electric mixer with the paddle attachment, beat the butter and sugar together for 3 minutes. Add eggs, one at a time, Beat in the vanilla. Reduce speed to low and add half the flour mixture. Add 1 cup of buttermilk and mix until combined. add remaining flour mixture and beat. Add remaining buttermilk and beat. Remove from the mixer and finish mixing by hand if needed. Divide the batter amongst the 3 prepped cake pans.
• Bake until golden brown and done, about 30-35 minutes. Let cakes cool for a few minutes and then remove to a wire rack to cool completely.
• Bring a few inches of water to a boil in a saucepan that can hold a standing mixer’s bowl above the water. Whisk the sugar, the egg whites, lemon juice, and salt in the bowl by hand. Set the bowl above the boiling water and continue whisking until the mixture is hot to the touch and the sugar dissolves, about 1 to 2 minutes. Transfer the bowl to a standing mixer fitted with the whisk attachment and beat the egg whites at medium-high speed until they almost hold a stiff peak and are fully cooled, about 10 minutes. Beat in the butter, a little at a time, until the icing is smooth and spreadable.
• To assemble the cake, place one layer of the cake on a cake stand. Spread 3 tablespoons of lemon curd on top of the cake and sprinkle with some of the crushed meringue cookies. Spread a 1/2 inch layer of the Swiss Buttercream on top and carefully place the 2nd layer of cake on top. Repeat the process with additional lemon curd, sprinkled meringues and more Swiss Buttercream. Add the last layer of cake of top. Frost the top of the cake with more of the Swiss Buttercream and add a super thin layer of the Swiss Buttercream to the sides of the cake. Frost until smooth. Decorate with any desired toppings and serve as needed.

Notes

recipe found at What’s Gaby Cooking?

Image found on pinterest 

This Week’s Links

Don’t forget to follow!