Day 54 Quarantine: Spring Fling Cake (Copy CAT of the well known original from the recently closed Market)
Spring Fling cake at home
Copy Cat Market
Equipment
- large bowl, shredder for zucchini
Ingredients
- 2 1/2 cup shredded Zucchini
- 1 1/4 cup Sugar
- 5 Eggs
- 1 cup Sour Cream
- 1/2 table spoon vanilla Extract
- 1/4 tea Vanilla Extract for the frosting
- 3 1/2 cup All Purpose Flour
- 1/2 tea baking Soda
- 1/2 tea baking powder
- 1 pinch of salt
- 1/4 cup veg oil
Frosting
- 3/4 cup cream cheese
- 1/4 cup butter
- 2 cups powdered sugar
- 1/4 cup heavy cream
Instructions
- preheat over to 350F
- Grease 10" round cake pan
- to prepare the cake – shred the zucchini
- add the eggs, sugar, oil, sour cream, extract.
- when thoroughly mixed, add all the dry ingredients.
frosting
- whip the cream cheese and butter until smooth.
- gradually add the powdered sugar.
- separately whip the cream and fold into the cream cheese frosting.
- do not over whip
Fruit for the cake
- I like Strawberry slices, Mango. the food glue to hold the fruit is warmed up (and coolded) apricot jam.
Assemble
- cut the cooled cake horizontally in half. use Berry jam to glue back together
Above is a picture of the spring fling cake we made. Lemon Meringue batter, a cream cheese frosting, fresh fruit, candied pansies from our garden, and a colorful base of rainbow sprinkles.
In light of recent events, my school hosted a virtual bake-off, and this is what we made! In memory of our beloved Market closing, we made their original spring cake. Though we didn’t win, it was the thought that counted, and the Market’s memory lives on.
Looks amazing! And perfect for summertime! I will have to give it a try ?