Lemon-Ginger Cake Stacks

Lemon-Ginger Cake Stacks 

Lemon-Ginger Cake Stacks are topped with a decadent buttercream icing and garnished with edible fresh begonias.

Lemon-Ginger Cake Stacks
Yield: 12
  • 1 (16.5-ounce) lemon cake mix, such as Duncan Hines Lemon Supreme
  • 1 cup water
  • 3 large eggs
  • ⅓ cup sour cream
  • ¼ cup vegetable oil
  • 2 tablespoons ground ginger
  • 1 recipe Lemon Buttercream (recipe follows)
  • Garnish: edible fresh begonias*
  1. Preheat oven to 350°.
  2. Spray a 17¼ x11½-inch jelly-roll pan with cooking spray. Line pan with parchment paper, and spray again.
  3. In a large mixing bowl, combine cake mix, water, eggs, sour cream, oil, and ginger. Beat at low speed with a mixer until moistened, approximately 30 seconds. Increase speed to medium, and beat for 2 minutes. Pour batter onto prepared pan, and smooth with an offset spatula. Rap pan firmly on the countertop to settle batter and reduce air bubbles.
  4. Bake until cake is golden brown and a wooden pick inserted in the center comes out clean, 16 to 18 minutes. Let cake cool completely in pan.
  5. Using a 2¼-inch round cutter, cut 24 rounds from cake, discarding scraps. Place Lemon Buttercream in a piping bag fitted with a large open-star tip (Wilton 1M). Pipe a circle of buttercream onto 12 cake rounds. Top each with another cake round, pressing lightly to adhere. Pipe a decorative rosette of buttercream on top of each cake stack.
  6. Garnish each cake stack with a fresh begonia, if desired.
Make-Ahead Tip: Cake can be baked in advance, cut into rounds, placed in an airtight container with layers separated by waxed paper, and frozen for up to a week. Let come to room temperature before decorating.

*Edible flowers are available from Gourmet Sweet Botanicals, 800-931-7530, gourmetsweetbotanicals.com.

Lemon Buttercream
Yield: 3½ cups
  • 6 cups confectioners’ sugar
  • 1 cup unsalted butter, softened 
  • 2 teaspoons fresh lemon zest
  • ¼ cup fresh lemon juice
  • ½ teaspoon lemon extract
  • ½ teaspoon salt
  • Yellow paste food coloring, such as Wilton
  1. In a large mixing bowl, combine confectioners’ sugar, butter, lemon zest, lemon juice, lemon extract, and salt. Beat at low speed with a mixer until blended. Increase speed to high, and beat until light and fluffy. Add food coloring until desired shade of yellow is achieved.
  2. Use immediately, or transfer to an airtight container, and refrigerate until needed. (Before using cold buttercream, let soften slightly at room temperature, and beat with a mixer for 1 minute.)


From TeaTime March/April 2017

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