|This is the second cake that I created for a silent auction. Both cakes brought in about $50 each.|
Freshly squeezed lemon juice and lemon zest turned a strawberry cake mix into a strawberry lemonade cake.
I added about 1 tsp. of lemon zest and the juice of 1 lemon to two boxes of strawberry cake mix.
This will make four 9 inch layers. I used three layers for the cake and froze the 4th layer in the freezer. I will make cake pops with it at another time.
Additionally, a fresh lemon butter cream filling is nestled between the three cake layers.
Leaf green, lemon yellow, and pink gel coloring turned the ivory fondant into the bright, spring colors that I desired. The finishing touch - dry brush with a light coat of gold luster dust over the leaves and flowers.
Fresh Lemon Butter Cream recipe Click Here
Rolled Butter Cream Fondant recipe Click Here Use the 3 lb. amount