At Waltonwood, our pastry chefs make Mother’s Day extra sweet for our residents with some of their signature desserts.

The famous 7-Layer Cake by Pastry Chef Shana Schaefer of Waltonwood Carriage Park in Canton and Pastry Chef Kimberly Rappa’s White Almond Ombré Cake served at Waltonwood Providence are both delightful to see and taste.

If you’re looking for some inspiration for your Mother’s Day get-together, let us tempt your taste buds with these recipes.

7-Layer Cake

1 pound, 3.5 ounces of butter

12.6 ounces of sugar

14 eggs

1 pound, 7 ounces almond flour

6.3 ounces sugar

1 tablespoon almond extract

4.4 ounces of semi-sweet chocolate chips

4.4 ounces of dark chocolate chips

Raspberry Preserves (as needed)

Beat butter and first part of sugar until light and fluffy.

Add yolks.

Add almond flour and extract. Set aside.

Whip whites until frothy. Add sugar. Whip to soft peaks. Fold into batter.

Separate batter into three bowls.  Color at this time if desired.

Place each batter into a well-sprayed and parchment-lined full sheet pan.

Bake at 325 degrees for approximately 20 min or until done. Cool completely.

Stack the 3 layers with 2 light layers of preserves between. Place in fridge overnight covered with a sheet pan and weighted down.

Combine chocolate and melt.  Set aside. Cut cake, glaze top and bottom with melted chocolate.

White Almond Ombré Cake

CAKE BATTER

2 1/4 cups cake flour

1 cup milk at room temperature

6 egg whites at room temperature 

1 3/4 cups sugar

4 tsp baking powder

1 tsp salt

3 tsp almond extract

1 tsp vanilla extract 

1 1/2 sticks butter, cut into cubes and softened

Preheat oven to 350 degrees and grease 3 1/4 sheet pans. 

Combine milk, egg whites, and extracts in a bowl and mix together with a fork until combined. 

Place flour, sugar, baking powder, and salt in a mixer with paddle attachment. Mix on low speed for 1 minute. Add butter cubes slowly while mixing for another 1-2 minutes. Add half of the milk mixture and mix on medium speed for 1-2 minutes. Scrape bowl, add second amount of milk mixture, and mix on medium for another 1 minute. 

Separate mix into three bowls and color as desired. Place each color on a baking sheet and bake for 13-17 minutes. Allow cake to cool and then cut into circles. 

CREAM CHEESE BUTTERCREAM ICING

2 sticks of butter at room temperature (or 1 cup of Crisco)

1 8-ounce package of cream cheese at room temperature

2 2-pound bags of powdered sugar

1/2 to 3/4 cups of water

1 tsp vanilla

Pinch of salt

Place all ingredients in a mixing bowl with paddle attachment. Start with only 1/2 cup of water. Mix on low until combined and then mix on medium speed 2-3 minutes. Add more water if icing is too thick. If it’s too thin, add more powdered sugar. 

To assemble the cake, place a circle down and pipe a rosette on top. Add 2 more layers and finish the top off however you desire. 

From our Waltonwood family to you and yours, have a wonderful Mother’s Day!