Today’s hack comes from my father’s side of the family. Dad loves cake and every year when his birthday comes up in June there is lots and lots of cake. As a child he would ask my grandma to make him angel food cake, and she would slice it in three layers and ice it in cool whip mixed with lemon curd. Mom and I were a little surprised because it isn’t iced in buttercream usually his favourite though he does love lemon. That, and he loves scrapping the crumbs off the angel food pan. When trying to determine what we could make for Easter and post about Mom thought about Grandma’s hack and we both agreed that it would be perfect for Easter. So Dad didn’t have to wait until June for one of his favourites.
Mom has talked about this cake for years, always in awe because it’s not easy cutting a cake as spongey and soft as angel food in three. Grandma somehow made it work. Although Mom has made it herself it’s been while, so we opted to cut it in half instead of into three. The bottom layer got a little squished and some may not consider it “picture perfect” but we were happy with the results.
When we set out to do this blog we never wanted to aim for perfection. Instead we wanted to show that you don’t have to have a complicated recipe to make something delicious for your family. As corny as it sounds it is the thought that counts. Mom and I will try it again and perhaps attempt that third layer. My brother and Dad have insisted that we keep practising, which is a highly suspicious. But that is exactly what we will do.
Although Mom and I do want to attempt to make an angel food cake from scratch we decided to stick with the “hack” and used a cake and lemon curd mix. Although it would taste delicious made from scratch, the mixes made it easy to do. For this post we wanted something fun and colourful which is why we chose the confetti angel food mix. Especially because we knew we wanted to embrace our Easter theme.
Whenever we set out to take pictures for our posts Mom and I plan what we want in our pictures. Sometimes we have a clear vision, sometimes we don’t. For this post we wanted to harken back to being a child during Easter time. So we went all out with candy, an easter basket, and anything we could find with bunnies on it. Mom also had the brilliant idea of making a treat she used to make for my brother and I when we were children, 3D Jell-O eggs. She always made them with Grape Jell-O so when she came across the mold she thought we should make them for our photos and it turned out to me a fun touch!
We hope that you have a wonderful Easter and that you get a chance to spend it making memories with your loved ones. Let us know if you decide to try out this hack. We would love to hear from you!
Ingredients
1 Angel Food cake mix
1 1L container of CoolWhip
1 212g Lemon pie filling mix
*Please note we were not paid to advertise any of these products.
In order to ensure that both the cake and curd have cooled completely we recommend making the cake and curd the day before.
Make the cake and lemon curd as per the package instructions. To prevent a film from forming on the lemon curd place heat resistant plastic wrap directly on the curds surface.
When Grandma made the cake she mixed all of the lemon curd in with the CoolWhip and used the icing between each layers and the exterior. Mom and I decided to switch things up and used approximately half of the lemon curd for the middle layer.
Loosen the lemon curd before adding it to the middle or incorporating into the CoolWhip by whisking it until smooth.
After loosening up the remaining half of the curd gently fold in the CoolWhip. Stop once they are incorporated.
Use a serrated knife to cut the cake in half. Gently spread your lemon curd on the bottom half. Place the second half of the cake on top and ice your cake in the lemon icing.
You can add some extra decoration by filling the centre with jelly beans for a little extra colour.
We also had some extra CoolWhip so we used that to add some dollops on top.
Your options are endless.
Let the cake set in the fridge for at least 2-3 hours before serving. This will make cutting the cake easier. Enjoy!
Angel Food Cake with Lemon Curd Icing
Ingredients
- 1 Angel Food cake mix
- 1 1L container of CoolWhip
- 1 212g Lemon pie filling mix
Instructions
- In order to ensure that both the cake and curd have cooled completely we recommend making the cake and curd the day before.
- Make the cake and lemon curd as per the package instructions. To prevent a film from forming on the lemon curd place heat resistant plastic wrap directly on the curds surface.
- When Grandma made the cake she mixed all of the lemon curd in with the CoolWhip and used the icing between each layers and the exterior. Mom and I decided to switch things up and used approximately half of the lemon curd for the middle layer.
- Loosen the lemon curd before adding it to the middle or incorporating into the CoolWhip by whisking it until smooth.
- After loosening up the remaining half of the curd gently fold in the CoolWhip. Stop once they are incorporated.
- Let the cake set in the fridge for at least 2-3 hours before serving. This will make cutting the cake much easier. Enjoy!
