Saturday, April 23, 2016

Spring Flowers Strawberry Lemonade Cake

This is the second cake that I created for a silent auction. Both cakes brought in about $50 each.
Just saying strawberry lemonade cake makes my mouth water! 
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.
Rolled butter cream fondant made with brown vanilla extract created an ivory fondant. 
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