Happy Spring!

I don't know about the rest of you, but Ive had it with the cold weather and Spring flying by( because we don't really have a Spring) and all of a sudden its summer! Give me the SUN and warmer weather. Notice I didnt say "hot" weather? I love the spring but, living in New England, its almost non-existent. (sad face) 


So, when I found out my friend's birthday was coming up this week, I really wanted to make her a cake that screamed SPRING! Her favorite flavor is lemon. The more lemon, the better. I wanted to make it all from scratch, because that's what I do, but I found this weekend to be extremely busy. I had a bunch of cakes to do and I just didn't have the time to do that. So, yes, I'll admit it....I cheated. I ALMOST feel guilty about it. I would feel worse except another friend of mine just happened to send me a bunch of recipes the day before, and this recipe was one of them. Call it coincidence??? Maybe....


This lemon cake was so easy to make and really good!! I was afraid it wouldn't have a strong lemon flavor but it really did. I was happy, and so was she.

This is the recipe I used. It makes a 2 layer 8 in cake. Enjoy!


Double Lemon Cake with Fluffy Frosting


Prepare 1 package (18.25 oz) white cake mix according to the package directions, adding 1 package (3 oz) lemon-flavored Jell-O.

For frosting, stir 1 package (3 oz) lemon flavored Jell-O into 3 tbsp boiling water until dissolved. Cool 5 min. On medium speed, beat 1 c butter (room temperature) and 1 jar (7 1/2 oz) Marshmallow Fluff until combined. Gradually beat in Jell-O, 1 c confectioners sugar and, if desired, yellow liquid food coloring, until fluffy. 


*Frost cake layers. If desired, garnish with lemon slices.*




I didn't garnish with lemon slices, obviously. I decided it wouldn't be "me" without some kind of fondant topper. So, as I said previously, I need a splash of spring, and when I think spring, I think flowers. So I quickly rolled out white fondant, cut out 7 large leaves, rolled the edges of them with a fondant tool to thin them out and to make them look more realistic, and let them dry for a short time over flower formers. (They really needed to dry longer, but I did this last minute) I should have taken a picture of this step, but, I dropped the ball on this part. Sorry.

I then dusted them with pink, purple and yellow shimmer dust, and laid them on the cake. They kept their form for the most part but I also knew I could stick the end of the leaves into the frosting and that would hold them up. Then I rolled a ball of  light pink fondant and flattened it a little with my hand on the counter, wet the bottom of it with a little water, set it in the middle of the flower and dusted it with pink shimmer dust.


*Water on wet fondant works as a glue to hold fondant pieces together*