Champagne Papi did, indeed, say it best, and now Grey Goose has partnered with another kind of Drake—three-time cookbook author and founder of @DrakeOnCake, Joy Wilson—to inspire us all to Live Like Every Day is Your Birthday, because any occasion is a great occasion for cake AND cocktails.
Below, Joy’s recipe for her Grey Goose-inspired cake to go with three cocktails, including the Grey Goose Afternoon Social, which is perfect for any occasion this summer.
Happy celebrating! —Vita Daily
Grey Goose Vanilla Bean and Lemon Curd Celebration Cake (makes one three-layer, eight-inch cake)
For the cake:
3/4 cup (1-1/2 sticks) unsalted butter, melted and cooled slightly
1/3 cup grapeseed oil (or another neutral oil)
1-1/2 cups buttermilk
4 large eggs plus 1 large egg yolk
1 tablespoon pure vanilla extract
3-1/3 cup all-purpose flour
2-1/4 cup granulated sugar
3 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
For the curd:
1/2 cup fresh squeezed lemon juice
1/2 cup granulated sugar
2 large eggs
2 large egg yolks
Pinch of salt
6 tablespoons unsalted butter
For the frosting:
6 large egg whites
2 cups granulated sugar
1 tablespoon pure vanilla extract
1 tablespoon Le Citron Grey Goose Vodka, optional
3 cups (6 sticks) unsalted butter, softened to room temperature
Fine mesh strainer
Gel food coloring of your choice plus two shades of blue
Revolving cake decorating stand
Disposable cake decorating bags
Round cake decorating tip
Star cake decorating tip
Start by making the lemon curd. In a medium pot, whisk together lemon juice, granulated sugar, eggs, yolks, and pinch of salt. Place the pot over a medium-low flame and add butter. Stir mixture with a whisk, and spatula. The spatula will help you get into the corners of the pan, ensuring that none of the curd over-cooks too much. Cook the curd until the butter is melted, and the mixture is the thickness of warm hot fudge. The whisk will begin to leave a trail of whisk marks and the mixture will have the distinct smell of lemon curd.
Remove from the flame and immediately pour into the fine mesh strainer over the medium bowl. Press through the strainer, leaving any cooked egg bits in the strainer, and not in your beautiful curd. Cover with plastic wrap that touches the lemon curd and allow to chill in the refrigerator until set—at least 4 hours, or overnight.
Next make the buttercream. Place the egg whites and the sugar in the bowl of a stand mixer. Whisk the two ingredients to lightly incorporate. Place two inches of water in a medium saucepan and place over medium-high heat. Bring the water to a simmer and place the mixing bowl on top of the saucepan creating a double boiler. Be sure that the bottom of the bowl doesn’t touch the simmering water. Whisk the egg whites as they warm over the simmering water. The sugar will smooth—whisk until the mixture heats to 160 degrees F (70 degrees C).
Place the mixing bowl on the stand mixer (be careful, the bowl may be hot!) fitted with the whisk attachment. Beat the egg whites on high speed for 10 minutes. The mixture will reach medium-stiff peaks and the outside of the bowl will cool to room temperature. Once the bowl has cooled, add the vanilla and vodka. Begin to add the room temperature butter, two tablespoons at a time. Mix until each bit of butter is incorporated before adding the next bit of butter. (If the mixture feels soupy, pop the mixing bowl in the refrigerator for 15 minutes, then continue whipping.) Transition to the paddle attachment and whip at high speed for 3 to 5 minutes until fluffy, smooth and glossy. Buttercream is wonderful made ahead and stored in the refrigerator. Bring to room temperature and whip lightly before frosting.
Next, make the cake batter. Place a rack in the upper third of the oven and preheat oven to 350 degrees F (175 degrees C). Grease and flour a 6 cup cupcake tray along with three 8-inch round cake pans. Set all of the pans aside. In a small bowl whisk together buttermilk, eggs and vanilla until well combined. Whisk in the melted butter and oil. In a large bowl sift together the flour, sugar, baking powder, baking soda, and salt. Create a well in the center of the dry ingredients. Add the wet ingredients to the dry and begin to whisk together. Switch to using a spatula to thoroughly combine the ingredients to smooth.
Spoon enough batter to make six cupcakes into three small bowls (about 1-1/2 cups of batter). Dye the batter you’ve set aside as three different colours. Spoon the batter into the prepared cupcake pan and bake until cupcakes are risen and a skewer inserted in the centre comes out clean or with a few moist crumbs. Allow the cupcakes to rest for 5 minutes before removing from the pan and dividing the cupcakes by colour in three different medium bowls. Crumble the cupcakes so they cool faster.
When the cupcakes are cooled to room temperature add a heaping spoonful of the prepared buttercream to each bowl of crumbled cupcake. Mix together and press each colour into several cake balls. Divide the cake balls into the three prepared baking pans. Divide the remaining cake batter between the three pans. Smooth across the pan though the cake balls may protrude a bit above the cake batter. Just smooth some batter over each ball.
Bake the cake layers for 26 to 30 minutes until golden brown around the edges and a cake tester inserted in the centre of each cake comes out clean or with a few moist crumbs. Allow the cakes to cool for 15 minutes before inverting onto a wire rack to cool completely. I find it easiest to wrap the layers in plastic wrap and allow to rest in the refrigerator overnight.
To assemble the cake, place a cardboard cake round on a rotating cake stand. Level the first cake layer and place top side up in the centre of the cardboard. Top with a thin layer of butter-cream. Set up a piping bag with a large round tip and fill halfway with buttercream. Pipe a border around the outside of the cake layer. Fill the centre of the first cake layer with lemon curd. Level the second cake layer and place top side down atop the first cake layer. Top with a thin layer of frosting, pipe a border around the edges and fill the second layer with lemon curd. Level the third cake layer and place top side down atop the second cake layer. Crumb coat the entire cake and allow to rest in the refrigerator for 30 minutes.
Add an ombre to the cake. Using a small off-set spatula, smooth buttercream on top of the cake. Allow some of the icing to hang over the edge of the cake; this will help with the ombre blend later. Reserve one scant cup of buttercream but tint the remaining buttercream three different shades of blue, creating a gradient. Place your first colour in a piping bag fitted with a plain round tip. Starting at the bottom with the darkest blue, pipe rings of icing around the cake. Layer in the lighter blue into the piping bag and continue around until you reach halfway up the cake. Pipe white around the cake to the top.
Once you’ve piped around the entire cake, begin smoothing out the buttercream. Start by using an off-set spatula held perpendicular to the turntable. Remove any excess frosting, in strokes being sure to completely clean of your tools between use. Smooth around the entire cake and across the top. Add simple yellow round flowers, green leaves and blue dots to the top and sides. Allow cake to rest in the refrigerator for at least 1 hour before serving. Cake will last, loosely wrapped in plastic wrap in the refrigerator for up to 4 days