Lemon Meringue Mother’s Day Cake – How-to Video: piping roses

These meringue roses remind me of fine porcelain china, dainty and ultra feminine. Perfect on an occasion that requires something spectacular, even a bit over-the-top. Mother’s Day is one such time. It is the day when we give thanks to the women who have raised us. I have been blessed with more than my fair share of extraordinary women, who have influenced how I walk through this world. They have shown me great generosity, shared their wisdom and have loved me unconditionally. I only hope to possess these same qualities as I now raise my own children. I wanted to create something as unique and beautiful as these women, to reflect my deep appreciation.

Due to too many miles I can’t be with my mom on Mother’s Day, but if I were, this is the cake I would present to her. She would love the tart layers of lemon sponge cake and lemon curd, balanced with the sweet meringue icing; to toast or not to toast is the question? Who am I kidding, I always toast, if for no other reason, I love my blow torch.

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Ice Cream Cake – (Mother’s Day Giveaway: Lékué silicone springform pan)

Ice Cream Cake | ZoeBakes (3 of 10)

I was just looking back on some of my Mother’s Day posts and I realized how much I love meringue. I especially like the effect of spiking it into a Phillis Diller-esque topping. It works on cakes, pies, cheesecake and ice cream. Meringue is as light as air, playful, yet sophisticated and most importantly gives you an opportunity to whip out the blow torch. Unless you are a hard core meringue fan, you will want to pair it with something. Lemon is classic, and something sour makes sense, since the white pillowy topping is super sweet, but you can go with something a touch savory too. I made a Honey Saffron Chocolate Chip ice cream and then sweetened the meringue topping with honey and vanilla bean. There is actually NO SUGAR in this dessert. Okay, I know honey is a type of sugar, but I’m talking about the refined, granulated cane/beet sugar. The honey flavor is mellow and delicate with just a subtle hint of saffron in the ice cream. I didn’t tell my family what the flavors were before they dove in. Being pretty will get them to try it, but the flavor will clean the plate. They loved it.

As a Mother’s Day gift to all of you, I teamed up with Lékué* (Lee-quay) to give away FOUR of the rectangular silicone springform pans I made this cake in. I’ve used it for baking cheesecakes and breads, but it is also excellent for making chilled or frozen desserts. For a chance to win all you have to do is sign up for my newsletter. You probably saw something pop up on your screen when you came to the site. If you passed by the pop up without filling it out, no worries, you can find it on the right hand side of the website, where it says SUBSCRIBE TO MY NEWSLETTER. I think you’ll enjoy getting updates about what I am up to and I’ll be using my newsletter to do giveaways, like the one today. If you’ve already joined my newsletter (many of you have, Thank YOU!), there is nothing else to do, you are automatically entered to win. Keep an eye out for my emails, since it is all very new, they may end up in folders you don’t expect. This giveaway is only available to folks in the USA and Canada.

Ice Cream Cake | ZoeBakes (1 of 2)-2

My sons taught me to use Snapchat and I am loving it. I just did a video series on making bread in a forming basket/brotform/banneton. And I’ll be doing other videos as people want to see certain techniques. Please join me if you’re on Snapchat or if you’ve been curious to try it. You can find me at zoebakes1

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