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Baptism Cake

September 1, 2010

~ Mary ~


It’s a very rare occasion that I’ll even turn the oven on in the long hot months of summer, but John and I became God parents to the cutest little nugget in July.   That meant a ceremony, a celebration and a CAKE!


It was nine years ago John interviewed Stephanie for a management position for one of his inner city (Chicago) accounts.  He came home that night saying “….I interviewed a shiny new dime from Oklahoma.”



To hear it from Stephanie’s side she thought she wouldn’t get the job  because she was late for the interview.  With her husband in his final years of medical school doing his internship, Stephanie was the sole income AND the  job she was promised had fallen through.  To put it mildly, she was a desperate wreck!


She’s toughened up considerably, but has never lost her southern grace. Always kind and at the ready with the right words for any situation (no wonder I like her so much!).  After working with her for a couple of years she introduced us to her husband, Shawn, charismatic doesn’t even begin to describe his charm.  It amazes me how quickly he attracts people, even perfect strangers.  I tell you, he’s a magnet with a sincerity that is rarely seen.


Proud Papa held Smidge through most of the ceremony.


They moved to Indiana last year and we miss seeing them on a regular basis, but we do try to make the trek out to see them once a month.


We are so lucky to know Shawn and Steph and even luckier to have been bestowed God parents to little ‘Smidge’. Here’s to life long friendships!


Ginger Chiffon Cake with Key Lime Curd

adapted from Sky High Cakes


Deliciously delicate, light and airy, it felt like I was eating a cloud of ginger. I almost didn’t want to fill and/or frost it!


The Cake

To get the cake in the picture I made this recipe twice.  Each time I made one layer each of a 10″,  8″ and 6″ round pan.  It worked beautifully.


Line the bottoms of your cake pans with parchment or waxed paper; do NOT grease.

In a medium bowl whisk together:

9 Egg Yolks

1/3 Cup Vegetable Oil

3 Tbsp freshly grated Ginger

9 Tbsp Water


Set aside

Sift into another mixing bowl:

1 1/2 Cups Sugar

2 Cups Flour

1 1/2 tsp Baking Powder

3/4 tsp Salt

Whisk together gently to combine, then add the wet ingredients and whisk to form a smooth batter.

.Set aside.


Beat with an electric mixer fitted with the whip attachment on medium-high speed until frothy:

9 Egg Whites

Once frothy, while still beating, slowly add:

1/2 Cup Sugar

3/4 tsp Cream of Tartar

Continue to beat until soft, droopy peaks form.


With a rubber scrapper, fold 1/4 of the egg whites into the batter.  BE CAREFUL DO NOT deflate the mix!  GENTLY fold in the remainder of the egg whites until a smooth batter appears without any big white spots of beaten egg whites.


I cannot stress enough that you DO NOT DEFLATE your batter or you’ll end up with a rubbery cake!


Divide batter among your three pans.  Bake at 350° for about 18 minutes, or until a toothpick comes out clean.  DO NOT over-bake or it will be DRY!  This cake does NOT need to brown or pull away from the edges in order to be done.  WATCH it CLOSELY.  Let cool completely  before removing from pans.  Be sure to use a blunt knife around the edges before removing.  Peel off paper before filling and frosting.



Key Lime Curd

Whisk together:

9 Egg Yolks

1 1/2 Tbsp Cornstarch

Set aside.


Combine together in a non-reactive saucepan:

1/2 Cup Sugar

1/2 Cup Key Lime Juicebottled is fine

Add the egg yolks  and bring to a boil over medium heat, whisking the entire time.  Allow to boil for one minute.

Pour through a strainer into a heatproof bowl and whisk in until completely melted:

3 Tbsp Butter


Let cool slightly then press a piece of plastic wrap on top, so it IS in contact with the curd, to prevent any skin from forming.  Refrigerate until COLD at least one hour.



Warren Brown’s Italian Buttercream Frosting

I made two batches, which worked perfectly.

We had the excess on pancakes the next morning 😉


AND Hands down this is the BEST frosting I have EVER made.  Can’t wait to make it again and practice decorating with it some more.  Truly dreamy to EAT and WORK with!


So as not to over-power the ginger flavor in the cake I made one batch with lime juice (freshly squeezed) as the liquid and the other with water as the liquid.


The plain water one I used to frost the cake and the lime juice one, to decorate.



Be SURE to read the comments!  They were extremely helpful! Especially the comments from Monica #7 and Chef #217898

Click HERE for a very helpful video by Warren Brown himself!

The day started with this face.....

.....and ended with this one.

18 Comments leave one →
  1. Pat permalink
    September 1, 2010 10:05 am

    Your cake is BEAUTIFUL!!!
    The baby is ADORABLE!!!
    Thanks for the recipe and tutorial for a wonderful frosting !!!

  2. Stephanie permalink
    September 1, 2010 1:32 pm

    Mary, so glad you and John could be a part of the special day. That made it even more special! Just like Shawn and I, Tatum is so lucky to have the two of you be such significant people in her life. Thanks for the sweet message about Shawn and I, and a big MMMMMMMM to that cake!!!!!!

    • foododelmundo permalink
      September 1, 2010 4:15 pm

      And thank YOU for being YOU, Sweet Stephanie!

  3. September 1, 2010 3:00 pm

    very beautiful baby! Adorable! Congratulation!

  4. wanda permalink
    September 1, 2010 6:31 pm

    Beautiful baby and Beautiful cake!!!
    Love the pouty picture…poor baby had had enough!

  5. September 1, 2010 6:33 pm

    THAT, is an AMAZING cake!
    Congratulations God Parent – what a happy time and the pictures you shared are so sweet!

  6. September 1, 2010 8:39 pm

    Too precious! Congratulations to all. That cake is crazy awesome!!!!!!!!!!!!!!!!!!

  7. September 1, 2010 9:52 pm

    Your post is beautiful – filled with love.And so it follows the cake would be. Stunning,lovely family. May their road be filled with love and sweet cake.

  8. September 1, 2010 9:59 pm

    Adorable! I love the last two pictures…the beginning and end of the day is so believable and cute! And, your cake looks gorgeous! I’m always jealous of people who can decorate cakes this well!

  9. September 2, 2010 12:48 pm

    been said but worth repeating – beautiful cake and baby – great job and these sounds like wonderful recipes

  10. September 2, 2010 2:43 pm


  11. September 3, 2010 12:23 pm

    LUcky baby!!! And what a beautiful cake to go with a beautiful baby 🙂 Kate

  12. September 3, 2010 9:59 pm

    The whole family is gorgeous and they all have infectious smiles. What a joy to be a part of for you. The cake….wow. Beautiful job! It’s obvious that a lot of love was added to the recipe. (Key Lime Curd???? I’m in heaven.)

  13. September 5, 2010 1:16 pm

    Whoa … so you’re NOT a professional pastry chef? Are you sure??? Gorgeous.
    (And thank you for your kind words on my last post, that was really sweet!)

  14. January 7, 2012 12:24 pm

    Mary! How did I miss this cake post? It’s wonderful!

    • foododelmundo permalink
      January 8, 2012 11:43 am

      Awe *shucks* – thank you CORY!

  15. March 5, 2012 9:14 am

    Can u pls share some tips on stacking the cakes…especially buttercream frosted ones…

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