It’s Friday you guys and I am one week away from our family vacation to CA! So far, it’s been an amazing summer! I’ve been busy on all fronts: here at home with the kids, in the kitchen, at the garden and here with the blog. My plan for the rest of the summer, and let’s see if I can do this, is to slow down and relax more.
You see, as a mother, sometimes I feel like I am screwing things up all the time. The way I manage my time, the way I speak to my kids sometimes with my tone, the way I act etc. Last Sunday, July 6th, was a typical Sunday. I always wake up at 6am, yes, even on the weekends and catch up on email, other blogs I read and social media. I got caught up doing who knows what and before I knew it it was time to start getting ready for church. I usually fix breakfast on Sundays but this day, my awesome husband made pancakes. I was rushing, which I hate, and thought . . ugh, do we have to go to church today. . because one of my pet peeves is being late. But the Hubs said we should still go so I threw my hair back, threw something on and away we went.
I was totally meant to hear the message last Sunday. Brought me to tears. Maybe because I was tired and feeling emotional who knows. . but anyway, the gist of everything was love your kids, speak to them kindly not harshly, teach them by example (if they don’t see you doing it, they certainly as hell aren’t going to do it), encourage, support them and I’ll say it again, let them know you love them. Even as I type these words, my eyes are filling up with tears. Because sometimes, in a world we cannot control, this is all we can do.
One day this week, Phoebe came home from summer camp in tears. A girl on the bus had asked, “What are you?” and a series of other race related questions and Phoebe replied, “I am Korean.” She said the girl didn’t say anything mean or hurtful but she was just confused that she was even asking the question. We live in a neighborhood that is 98.9% white (if I had to guess or estimate). I love it but the reality we face is that there are not that many non-white kids and some kids might not be as familiar with other races or nationalities. All I could do that day was tell her I love her and that I was proud of her for how she responded. And if anyone ever says anything mean to her, to let me know.
As a mother, I feel an instant connection with other moms. . even if I don’t know them very well or have only known them for a short time. Mothers can relate with each other because even though I love being a mom . . .
It’s freaking hard work.
Sometimes you need to get away and have some time to yourself. . this is why I bake sometimes. It’s my therapy, stress reliever and I love creating things. . and eating them too.
So, you have to check out my guest post over at Bakeaholic Mama, where I share childhood memories, good times and the recipe for this fabulous Strawberry Lemonade Cake. I’m sure you all know who Carrie from Bakeaholic Mama is. . but if you do not, you simply must check out her blog and follow her. She is beautiful inside and out and super talented in the kitchen. I also love the fact that she is a mother (of 3 beautiful children I might add) and she keeps it real.
This is what I love about Carrie the most.
So, check out the guest post and complete recipe and leave us a comment!!! I hope you enjoy!
Strawberry Lemonade Cake
Ingredients
For the Cake:
- 1/3 cup unsalted butter room temperature
- 1 1/3 cups sugar
- 3 eggs room temperature
- ¼ cup frozen pink lemonade concentrate thawed
- 1 teaspoon vanilla
- 3/4 cup sour cream
- 1/4 cup strawberry jam or preserves
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
For the Pink Lemonade Frosting:
- 1/3 cup unsalted butter softened
- 4 cups powdered sugar; split
- 1/3 cup frozen pink lemonade concentrate thawed + more if needed
- ½ teaspoon vanilla
- 1 to 2 drops red food coloring
- Fresh strawberries and thin lemon slices for decoration
- Suggested equipment: offset spatula
For the Candied Lemon Slices:
- 2 lemons sliced
- 1 cup pink lemonade concentrate thawed
- 1 cup granulated sugar
- Strawberries sliced
- Turbinado sugar; optional
Instructions
For the Cake:
- Preheat oven to 350 degrees F. Grease and prep round cake pans with parchment paper and set aside.
- Using your electric stand mixer fitted with the paddle attachment, beat the butter on medium to high speed for about 30 seconds. Gradually pour in the sugar, about 1/4 cup at a time, mixing until well combined. Scrape sides of bowl as needed and mix for about 2 more minutes. Add the eggs, one at a time, beating well after each addition. Add in the lemonade concentrate, vanilla, sour cream and strawberry jam and mix until combined.
- Using a separate medium-sized mixing bowl, mix together the flour, baking powder, baking soda, and salt. Pour the flour mixture into the wet ingredients slowly, while your mixer is on low to medium speed until combined. Pour the cake batter evenly into the prepared cake pans and bake for 30 to 35 minutes or until the top springs back when lightly touched. Cool in pans on a wire rack.
For the frosting:
- Using your electric stand mixer fitted with the whisk attachment, beat the softened butter on medium speed until smooth. Gradually add in 1 cup of powdered sugar, beating well until fully incorporated. Add in the pink lemonade concentrate and vanilla. Gradually beat in the remaining powdered sugar until fully combined. Add in extra frozen lemonade concentrate if the frosting seems too thick and mix in 1 to 2 drops of red food coloring if a pink hue is desired. Makes 2 cups.
- Frost cakes using an offset spatula and top with lemon slices and strawberries.
For the Candied Lemon Slices:
- Place the lemon slices in a small pot with a heavy bottom or enameled cast iron dish. Pour the thawed pink lemonade concentrate over the lemon slices and let sit for about 20 minutes.
- Transfer to stovetop and bring to a boil. Turn down the heat and let simmer for about 20 minutes. Do not stir or touch the lemon slices, which will destroy their pretty round shapes. Add the sugar evenly over the top and continue cooking until the sugar is dissolved and everything has thickened slightly, for about 20 minutes longer. Remove from the heat and let it cool to room temperature.
- Arrange the candied lemon slices over the top of the cake, overlapping them. Arrange some sliced strawberries on top and sprinkle a little turbinado sugar on top of the strawberries if desired.
Click here for my guest post!
Jocelyn (Grandbaby Cakes) says
July 11, 2014 at 7:43 amThis cake is seriously unbelievable! I am in love with the beauty of it!
hipfoodiemom says
July 11, 2014 at 6:36 pmThanks so much, J!!
Amy Kim (@kimchi_mom) says
July 11, 2014 at 10:23 amI’m bracing myself for the day when my kids encounter their first “what are you”. Horrible that I think that way, but it’s a reality.
As busy work-at-home moms, we need these reminders that our kids come first. It seems so obvious, but sometimes the noise and busy-ness can get in the way.
hipfoodiemom says
July 11, 2014 at 6:39 pmAmy, yes!!! It’s been hitting me more and more lately. . and yes, it is a reality. But it’s ok. . I think as long as we hopefully raise strong, healthy-minded, confident kids (this is my plan), everything will be ok. . and if there are any bullies in the process, I will promptly have to kick some ass.
Zainab says
July 11, 2014 at 11:31 amWhat a beautiful cake Alice!! The perfect summertime flavor combo. It’s heartbreaking P has to deal with things like that but as you said kids will be kids and you being there for her when it happens is the best 🙂 So glad she has you!
hipfoodiemom says
July 11, 2014 at 6:40 pmThank you, Z!!! Taking each day as it comes because like I said in the post, I love being a mom but it’s hard work!! 🙂
Nancy @ gottagetbaked says
July 11, 2014 at 12:43 pmAlice, let me tell you, you are doing an incredible job as a mom. I’m not a mom myself but from seeing how hard my mom worked and from watching my sisters and friends raise their kids, I know it’s a damn hard job. I couldn’t do it. I know that. But you, my dear friend, are incredible. You love your girls so much and you are constantly giving them your time, your wisdom, your support and you’re teaching them things that I never learned from my parents. As for the tone of your voice and the things you say in the heat of the moment or when you’re tired…I’m sure you’ve never told your kids that you’re going to strangle them to death with your own hands or that they’re worthless (like my dad did on a regular basis) so you’re already a million miles ahead of him and I seem to have turned out ok! Don’t be so hard on yourself. It breaks my heart that you are. I totally admire Carrie too, for all the reasons you listed. I love that you made her this stunning, gorgeous cake. Heading over to read your post! Big hugs, girl. Enjoy the weekend with your family!
hipfoodiemom says
July 11, 2014 at 6:42 pmAwh, thanks so much Nancy! I have to take each day as it comes because I’m not always at my best and can be selfish sometimes. . but like Amy says above, kids come first.
Melanie | Melanie Makes says
July 11, 2014 at 1:04 pmForget the cake. Kudos to Phoebe and you for the amazing daughter you’re raising. 🙂
hipfoodiemom says
July 11, 2014 at 6:44 pmAwh thank you, Melanie!! I was very proud of her that day. . it did take her 10 minutes to calm down and stop crying that day. . she is very emotional and very sensitive but yes, very proud of her!! 🙂
Liz says
July 11, 2014 at 1:45 pmAnd, believe it or not, bigger kids have bigger problems. This motherhood is not for the faint of heart, but you’re doing a GREAT job, Alice. Don’t doubt it for a moment.
PS. your cake looks amazing!
hipfoodiemom says
July 11, 2014 at 6:45 pmThank you, Liz!!! yes, I know things are only going to get harder and more complicated with bigger issues. . ugh. . God help me! This is why I need to go to church . .
Katie says
July 11, 2014 at 3:05 pmThe cake is beautiful! And I needed to hear how hard it is for other moms to get going on Sunday for church. We have a 16 month old boy who naps anytime between 9-10:30 am making us miss both the 8am and 11am service if we don’t plan accordingly. But we are always so blessed when we do!
hipfoodiemom says
July 11, 2014 at 6:46 pmAwh thanks so much Katie!!! yes, we are also always blessed when we go too. . I need to remember this Sunday mornings!!! Thank you for stopping by!!!
Karen @ The Food Charlatan says
July 12, 2014 at 2:21 amI’m not worried about your little girl Alice. She’s got you for a mom.
And props to you for making it to church that day. I believe consistency plays a huge role in the makeup of our families. Sometimes it is hard to get out of bed and do those things we know we should do. I’m glad you had a great experience at church that day, but what if it had been kind of ho-hum? Not worth it? (I’m not saying you were implying that at all, btw.) I’m kind of just going on now, so I’ll stop, but I just want you to know that I admire you for being there for your daughter at the end of a rough day, and also that you chose to go to church when you didn’t feel like it.
hipfoodiemom says
July 12, 2014 at 9:41 amThanks so much, Karen! yes consistency is key!
Chris @ Shared Appetite says
July 12, 2014 at 8:17 amSuch a beautiful post Alice. I really enjoyed reading it… sounds like you are a great mom 🙂 And this strawberry lemonade cake… oh my goodness it looks incredible. Heading over now to check out ther recipe!
hipfoodiemom says
July 12, 2014 at 9:33 amThanks so much, Chris!!! Means so much. .
Robyn Stone | Add a Pinch says
February 24, 2015 at 1:42 pmBeautiful post, beautiful Mom! Such a pretty cake too!
hipfoodiemom says
February 24, 2015 at 10:45 pmThank you so much, Robyn!
Judy Mallory says
June 6, 2015 at 6:04 pmLove the sound of this cake and can’t wait to make it. One question: where do you get turbinado sugar?
hipfoodiemom says
June 6, 2015 at 10:29 pmHi Judy! You can find turbinado sugar at most grocery stores . . it’s also known as “sugar in the raw.” I hope you can find some!! and please let me know if you bake this cake! I hope you love it!
Ashley says
July 15, 2015 at 4:37 pmI was wondering if there’s a way to substitute the frozen pink lemonade. It doesn’t exist in the uk, most other recopies i see say to use food colouring, but it’s not really the same. Is there a way to use the powder kind of concentrate? koolaid or similar?
Thanks in advance
🙂
hipfoodiemom says
July 15, 2015 at 5:19 pmHi Ashley,
yeah, don’t use food coloring. . you can try the powder for pink lemonade and add just a little water but you want to keep it pretty concentrated. .I’m not sure what the outcome will be .. but you can try that. Or you could just try adding the powder directly (without adding any water). Again, I can’t promise what the outcome will be but if you try this, please let me know how it turns out!! I hope this helps!