So I decided to bake a cake for Spring. ....it's been an adventure so far. I haven't ever made a layered cake, and the last time I properly frosted a cake was about 20 years ago (I usually either pipe some on and call it a day, or pour on icing).
Here's the recipe I'm sort of following:
https://www.mycakeschool.com/lemon-cream-cake-doctored-mix/#recipe
Why only sort of following?
Well....
I have 9 inch cake pans, but the recipe calls for 8 inch. I also initially used a 13.25oz cake mix, but the recipe calls for 15.25oz.
Did I notice before I put the batter in the pans? No. No I did not.
So I doubled it. I grabbed another set of ingredients and whipped up another batch of batter and added it to the first.
So it looks like the cake is going to be a bit taller than expected. 😆
Because I doubled the cake, I also doubled the filling and frosting.
The amount of frosting exceeded my Kitchenaid mixer capacity, so I had to tag in my spouse for stirring duties. I think he did an excellent job.
1lb of unsalted butter.
32oz of cream cheese.
Juice and zest of one large lemon.
3tsp lemon extract.
Some yellow food coloring.
13 cups of powdered sugar.
🤣
@Hettivong ignore my “is it a lemon cake too” as I didn’t realize I didn’t scroll all the way up on your post
@Hettivong That is BEAUTIFUL! And I want some! 🙂
Yummmmmmmmo
@Hettivong delicious
@Hettivong Arrggghhh is that a lemon cake too or just the frosting. It looks so friggin yummy and delicious