2-Tier Lemon Raspberry Cake

Name: 2-Tier Lemon Raspberry Cake
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 40
Cuisine: Global
Ingredients: 28 grams Champagne extract; 887 milliliters grape juice; 1 bunch Several mini green grapes; 3 cardboard cake rounds (1 (14-inch), 1 (10-inch) and 1 (6-inch)); 6 inches diameter) round cake pan with 3-inch high sides; 10 inches diameter) round cake pan with 3- inch high sides; 14 inches diameter) round cake pan with-3-inch high sides; 1 kilograms containers each) fluffy white or lemon frosting; 2 kilograms boxes each) lemon cake mix; 315 milliliters lemon curd, stirred to loosen; 40 servings Powdered sugar; 0 inches diameter plastic dowel rods; 1 jar raspberry jam

2-Tier Lemon Raspberry Cake

2-Tier Lemon Raspberry Cake requires approximately 4 hours from start to finish. This dessert has 294 calories, 3g of protein, and 3g of fat per serving. This recipe serves 40. It is a good option if you're following a dairy free diet. 11 person found this recipe to be delicious and satisfying. If you have champagne extract, diameter plastic dowel rods, cardboard cake rounds, and a few other ingredients on hand, you can make it.

Instructions

Cake Preparation: Preheat oven to 350 degrees F. Spray each cake pan with non-stick cooking spray, line with parchment paper and spray again. Follow directions on cake mix boxes to create 3 cakes of each size, but substitute grape juice for water in cake recipes.

Ingredients you will need

Cooking Spray

Grape Juice

Cake Mix

Water

Equipment you will use

Baking Paper

Cake Form

Oven

Bake each cake as per directions on box or until toothpick inserted into center of cake comes out clean. Cool cakes in pans on cooling racks and cool completely. After removing cakes from pans and parchment paper, cut each cake in half horizontally and level off tops of each section by slicing thin layer off top.

Equipment you will use

Baking Paper

Toothpicks

Oven

Filling and Frosting Preparations: In a large bowl, combine frosting with a few drops of Champagne extract, stirring well. For each size cake, place bottom layer atop cardboard round of matching diameter. Pipe a ring of lemon frosting around top edges of bottom layer. Fill in center with raspberry jam. Stack next layer of cake atop this and repeat ring of frosting. Fill in center with lemon curd. Stack top layer of cake atop this with smooth edges facing upward.

Ingredients you will need

Raspberry Jam

Lemon Curd

Champagne

Frosting

Extract

Lemon

Equipment you will use

Bowl

Spread icing over entirety of cake. Repeat this process to create a 14-inch cake, a 10-inch cake, and a 6-inch cake, which will make up finished wedding cake. Stack layered cakes atop one another from largest to smallest.

Ingredients you will need

Spread

Icing

To Assemble: Without removing the cardboard rounds from underneath the cakes, place the 14 inch cake onto serving platter.

Cut dowel rods into 5 sections the height of the 14 inch cake, and 5 sections the height of the 10 inch cake. Carefully insert 4 dowel rods around the middle perimeter of the 14-inch cake and 1 in the middle. Stack the 10-inch cake atop the 14-inch cake. Repeat dowel insertion process for the10-inch cake. Stack the 6-inch cake atop the 10-inch cake. Cover up cardboard by piping icing around perimeter base of each cake. Dust mini green grapes liberally with powdered sugar and adorn cakes with them. Further adorn cake with white ribbon. Find mate, wed, serve.

Ingredients you will need

Powdered Sugar