Winter Solstice Cake

Name: Winter Solstice Cake
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 16
Cuisine: Global
Ingredients: 59 milliliters butter, softened; 1 liters confectioners sugar; 237 milliliters light corn syrup; 454 grams packages each) cream cheese, softened; 16 servings Yellow edible glitter; 4 eggs; 158 milliliters heavy whipping cream; 59 milliliters lemon curd; 2 teaspoons lemon extract; 2 teaspoons grated lemon peel; 158 milliliters thawed lemonade concentrate; 907 grams packages each) Betty Crocker pound cake mix; 0 teaspoons salt; 158 milliliters sugar; 2 teaspoons vanilla extract; 158 milliliters water; 0 teaspoons yellow food coloring

Winter Solstice Cake might be just the dessert you are searching for. One serving contains 685 calories, 6g of protein, and 20g of fat. This recipe serves 16. It can be enjoyed any time, but it is especially good for Winter. A mixture of lemon curd, food coloring, corn syrup, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 1 hour and 10 minutes.

Instructions

In a large bowl, beat the cake mixes, eggs, water, lemonade concentrate, butter and lemon peel.

Ingredients you will need

Lemonade Concentrate

Lemon Peel

Butter

Water

Egg

Equipment you will use

Bowl

Transfer to three greased and floured 9-in. round baking pans.

Equipment you will use

Baking Pan

Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Equipment you will use

Toothpicks

Oven

Meanwhile, line three greased 15-in. x 10-in. x 1-in. baking pans with parchment paper; set aside.

Equipment you will use

Baking Paper

Baking Pan

In a large heavy saucepan, combine corn syrup and sugar. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes to dissolve sugar crystals. Uncover and cook, without stirring, until a candy thermometer reads 300° (hard-crack stage).

Ingredients you will need

Corn Syrup

Candy

Sugar

Equipment you will use

Candy Thermometer

Sauce Pan

Remove from the heat; stir in lemon extract and food coloring (keep face away from mixture as flavoring is very strong). Immediately pour into prepared pans forming small zigzag shapes.

Ingredients you will need

Food Color

Lemon Extract

Let cool completely.

For filling, beat cream in a small bowl until soft peaks form; set aside. In another bowl, beat cream cheese until smooth. Beat in the confectioners' sugar, lemon curd and lemon peel. Fold in whipped cream.

Ingredients you will need

Powdered Sugar

Whipped Cream

Cream Cheese

Lemon Curd

Lemon Peel

Cream

Equipment you will use

Bowl

Place one cake layer on a serving plate; spread with 1 cup filling. Repeat. Top with remaining cake layer.

Ingredients you will need

Spread

For frosting, in a large bowl, beat the cream cheese, butter, lemon curd, vanilla and salt until smooth. Gradually beat in confectioners' sugar. Frost top and sides of cake. Break candy into shards; insert into frosting forming rays of sunlight.

Ingredients you will need

Powdered Sugar

Cream Cheese

Lemon Curd

Frosting

Vanilla

Butter

Candy

Salt

Equipment you will use

Bowl

Sprinkle cake with edible glitter. Refrigerate leftovers.

Equipment

Ingredients

Servings:

59milliliters

butter, softened 1liters

confectioners' sugar 237milliliters

light corn syrup 454grams

packages each) cream cheese, softened 16servings

Yellow edible glitter 4

eggs 158milliliters

heavy whipping cream 59milliliters

lemon curd 2teaspoons

lemon extract 2teaspoons

grated lemon peel 158milliliters

thawed lemonade concentrate 907grams

packages each) Betty Crocker pound cake mix 0teaspoons

salt 158milliliters

sugar 2teaspoons

vanilla extract 158milliliters

water 0teaspoons

yellow food coloring

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are my top picks for Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "