These Lemon Pansy Cakes, garnished with fresh edible pansies, will brighten any springtime tea table.
Lemon Pansy Cakes
2016-02-13 01:59:44
Yield: 2 (1-layer) cakes (32 servings) • Preparation: 35 minutes • Bake: 23 minutes • Cool: 45 minutes
Ingredients
- 1 (16.5-ounce) package lemon cake mix, such as Duncan Hines Moist Deluxe
- 3 large eggs
- 1 cup water
- ¼ cup vegetable oil
- ¹⁄³ cup sour cream
- 1 tablespoon fresh lemon zest
- 1 recipe Vanilla Buttercream Frosting (recipe follows)
- Garnish: fresh edible pansies*
Instructions
- Preheat oven to 350°.
- Spray 2 (8-inch) round cake pans with nonstick baking spray with flour. Set aside.
- In a large mixing bowl, combine cake mix, eggs, water, oil, sour cream, and lemon zest. Beat at medium speed with a mixer until well combined, approximately 2 minutes. Divide batter evenly between prepared cake pans. Tap pans lightly on countertop to reduce air bubbles.
- Bake until edges are golden brown and a wooden pick inserted in the centers comes out clean, approximately 23 minutes. Let cool in pans for 10 minutes. Transfer to wire racks, and let cool completely.
- Using a serrated bread knife, trim tops of cake layers so that layers are completely level. Place each cake layer on a serving plate, cut sides down.
- Using an offset spatula, spread Vanilla Buttercream Frosting on sides and tops of each layer.
- Serve immediately, or refrigerate, covered, until serving time (no more than 24 hours).
- Using a long, sharp knife with a smooth cutting edge, cut each cake into 16 equal wedges, wiping knife between cuts.
- Just before serving, garnish each piece with edible fresh pansies, if desired.
Notes
- *Edible pansies are available from Gourmet Sweet Botanicals (gourmetsweetbotanicals.com).
- • Place strips of waxed paper around edges of layers to protect plate from frosting.
TeaTime Magazine https://teatimemagazine.com/
Vanilla Buttercream Frosting
2016-02-13 02:01:28
Yield: 2½ cups • Preparation: 15 minutes
Ingredients
- ¾ cup salted butter, softened
- 4 cups confectioners’ sugar
- ¼ cup plus 2 tablespoons heavy whipping cream
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- In a large mixing bowl, combine butter, confectioners’ sugar, cream, vanilla extract, and salt. Starting at low speed and gradually increasing to high speed, beat with a mixer until light and fluffy.
- Use immediately, or store in a covered container in the refrigerator for up to a day. (Let come to room temperature before using. Beat at medium speed with a mixer for 1 minute before using.)
TeaTime Magazine https://teatimemagazine.com/