President Woodrow Wilson certainly knew what he was doing in 1914 when he finally got congress to designate the second Sunday every May as Mother’s Day. A special day set aside to honor mothers certainly calls for desserts worthy of that honor.
I have selected six cakes that can be made in part or completely ahead. As I am not a proponent of naked cakes, each is easy to finish so you won’t be tied up fussing with frosting it.
A quick note about freezing the cake layers. Freeze them first, then wrap them completely in foil. This will keep from smooshing the sides or tops of the tender cakes.
I am posting this early to give you a chance to get one of these special Mother’s Days cakes underway to honor your mother, grandmother or yourself.
Coconut Cream Cake
This old fashioned cake is made special by using a white chiffon cake filled with coconut pastry cream, finished with whipped cream and covered with coconut. I used this cake when I had the bakery to start training employees on cake finishing. No matter how bad it looked, after they applied the whipping cream, it was covered up with the coconut. If you love coconut, this is the cake for you. The cake layers can be made ahead several weeks and frozen. The pastry cream can be made ahead several days or it can be made ahead several weeks and frozen. Defrost several days in the refrigerator before finishing the cake the day before.
Fruit Basket Cake
The combination of a light banana cake filled with pineapple pastry cream and strawberries is also finished with whipping cream. The banana cake can be made several weeks ahead and frozen. The pastry cream can be made several days ahead or it can be frozen several weeks ahead and thawed in the refrigerator for several days before finishing the cake the day before.
Spirited Marble Cake
Marble Cakes were all the rage at one point and I still love the looks (and taste of them). This one is made special with the most unbelievable light chocolate frosting. Both the cake and frosting are enhanced with creme de cocoa. This entire cake can be made, frosted and frozen a couple of weeks ahead if desired. It is best to thaw it in the refrigerator if possible as it won’t condense as much. Alternately, make the layers weeks ahead, freeze them and finish the cake the day before.
Ultimate Chocolate Fudge Cake
This really cake would be special on Mother’s Day for anyone with a gluten intolerance. Not a spoon of flour in this really creamy version of the best flourless chocolate cake around. It can be made weeks ahead and frozen, then finished with the chocolate glaze a day or two ahead.
Lemon Blueberry Cake
Fresh blueberries and lemon curd are the perfect start for a special Mother’s Day Cake. The cake layers can be made several weeks ahead as well as they are well wrapped and frozen. The lemon curd can be made a week and refrigerated. The entire cake should be finished the day before.
Chocolate Strawberry Mousse Torte
A fudgey chocolate base which is literally covered with strawberries then inundated with a light but intense chocolate mousse then topped with a chocolate glaze is the perfect Mother’s Day dessert for the chocolate lover….especially a strawberry chocolate lover. The base may be made several weeks ahead and frozen. The entire dessert can be finished the day ahead.