Martha Stewart’s Lion Cake

The one cake that started it all

I started with the whole baking thing because of cakes. I was so inspired by my consistency in baking a good Schwarzwälder Kirschtorte that I decided to up the ante and offered to bake the birthday cake of one of my son’s friends.

When I asked the boy’s mom what was his favorite thing at the time, I thought I bit off more than what I could chew when she said “Lions.”

Alrighty then. I decided to roll up my sleeves and after some research, I decided to bake Martha Stewart’s Lion Cake.

It was this time when I bought my 4 1/2″ springform pan. Though many people think that a small springform pan is useless, I have no regrets! The trickiest part here is making the Caramel Buttercream icing. I mean, 9 egg whites for icing?! But the effort was so worth it. The icing tasted like Goldilocks icing, and it was addictive.

The boy was ecstatic after seeing his birthday cake. It made me so happy, it encouraged me to bake even more.

My next post will tell you what I did with the egg yolks…

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