This blog was founded on dating defeats... "We built this city on dogs to trollllllllllllllllll." But, sometimes it's important to celebrate the little victories. *gold star* And isn't the best way to celebrate a victory with a drink? Unless you're 5 years sober-- good for you!! (Sips nonchalantly in the corner)I laughed wayyyyyy too hard at that! Okay okay, so this story doesn't involve a cat or a pina colada....but it does involve wildberry margaritas! "Stephanie, what's a--" "I don't know. What's a shnazberry?" "Willy Wonka?" "Umpa lumpa, lumpade-do. I've gotta 'nother puzzle for you. What's got lime and salt on the rim? Hush hush and I shall be-gin." On a holiday in Chicago, I ventured into a Mexican restaurant with my cousin and his wife, after being blatantly ignored at a sushi restaurant, only to find the atmosphere welcoming and the food prices evoking feelings only found at a Fiesta. Not only were the prices on point, but the cute cashier blessed me with a free Margarita. He kept coming back to our table to check on us even though he was a cashier and not a waiter. No phone number, no name exchange, just a free Margarita and a little dollop of attention with my guacamole. TEQUILA LIME MARGARITA CAKE
2. Combine the flour, baking soda, baking powder and salt in a medium sized bowl. Set aside. 3. Cream the butter and sugar in a large bowl on medium speed about 2-3 minutes, until light and fluffy. 4. Add the egg whites and vanilla and beat on medium speed until well combined. Scrape down the sides of the bowl, as needed, to make sure everything is combined. 5. Add about one-third of the flour mixture to the batter and beat on medium speed until incorporated. 6. Add the milk and beat on medium speed until incorporated. 7. Add another third of the flour mixture to the batter and beat on medium speed until incorporated. 8. Add the lime juice, tequila and lime zest and beat on medium speed until incorporated. 9. Add the remaining dry ingredients and beat on medium speed until well combined and smooth. 10. Divide the batter evenly between the cake pans and spread evenly. 11. Bake the cakes for 25-30 minutes, or until a toothpick inserted into the middle of the cakes comes out clean. Don’t be alarmed if the tops are a little browned, that is normal. 10. Remove the cakes from the oven and allow to cool for 1-2 minutes, then remove to a cooling rack to cool completely. 11. To make the frosting, add the butter and shortening to a large mixer bowl and beat until smooth. 12. Slowly add about half of the powdered sugar, mixing until well combined and smooth. 13. Add the lime zest and lime juice and mix until well combined and smooth. 14. Slowly add the remaining powdered sugar and mix until well combined and smooth. 15. Add additional lime juice, if needed, to thin out the frosting. 16. To put the cake together, trim the tops of the cakes so they are flat. The cake layers should be pretty flat, but if there’s a dome, trim it off. 17. Place the first layer of cake on a serving plater, then top it with about 1 cup of frosting and spread into an even layer. 18. Add the second layer of cake and another layer of frosting. 19. Top the cake with the remaining cake layer and frost the outside of the cake. I used my 9 inch offset spatula to create the lines on the side of the cake, but feel free to leave that off. 20. Finish off the cake with swirls of remaining frosting and lime slices. Then sprinkle coarse sugar sprinkles around the top of the cake, like salt around the rim. 21. Invite Lorraine over for a slice. https://www.lifeloveandsugar.com/2018/08/08/margarita-cake/
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AuthorChef Steph cooking up trouble. If she can't find anything real, she bakes real good sweets. Chocolate really may mend a broken heart... Archives
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