HomeDessertStrawberry Lemon Layer Cake - Sprinkle Bakes

Strawberry Lemon Layer Cake – Sprinkle Bakes

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This Strawberry Lemon Layer Cake is brilliant, zesty, and completely spring-appropriate! Alternating lemon and strawberry sponge desserts are layered with buttercream and crushed Sconza Lemoncello Chocolate Almonds.

Strawberry Lemon Layer Cake

Mom’s Day is on the horizon, and my buddies at Sconza Candies requested if I’d whip up a confection worthy of the event. The vacation coincides with the arrival of Sconza’s Lemoncello Chocolate Almonds at Costco shops through the months of April and Might. I used to be delighted to say sure! Every part Sconza makes is superlative, however these creamy lemon candies with crunchy almond facilities are my all-time favourite.

I crammed this cake with brilliant flavors and colours inside and outside. Piped buttercream roses bloom on prime with Lemoncello Chocolate Almond facilities. (You may by no means go improper with flowers for mother!)

Strawberry Lemon Layer Cake
Strawberry Lemon Layer Cake

Make the batter.

Start this cake with my favourite White Almond Bitter Cream Cake batter. It’s halved after which flavored with lemon and strawberry Jello dissolved in sizzling water. This not solely provides the desserts daring taste, but in addition vibrant coloration! It’s additionally good that flavored gelatins may be discovered at grocery shops in all places, and also you received’t must order or observe down specialty flavorings. (I’ve found that nobody close by carries my favourite strawberry extract!) Bake the batters in 6-inch cake pans, which can yield a small but tall and stately cake. Nonetheless, you could possibly use two 9-inch cake pans for a double layer cake.

Construct the cake.

To assemble the layers, start with a strawberry cake. Then, prime it with a good layer of American buttercream (a.okay.a. confectioners’ sugar buttercream). Subsequent, scatter on some crushed Sconza Lemoncello Chocolate Almonds. Use a meals processor to crush the candies effective – it’ll make brief work of the duty.

Strawberry Lemon Layer Cake

Alternate the cake flavors, repeating the frosting and filling with the Sconza candies. Lastly, finish with a lemon cake layer on prime.

Frost the cake.

This cake advantages from a crumb coat. Little cake crumbs and sweet items on the skin of the cake want a base layer of frosting to carry them in place. So, cowl the highest and sides in a skinny layer of buttercream after which refrigerate till agency. Then cowl it in a second, thicker layer of buttercream and easy it evenly utilizing a bench scraper or cake smoother.

Whip up one other batch of American buttercream, this time stiff consistency, for the decors. This batch must be thicker to ensure that the piped particulars to carry their form. Simply add somewhat extra confectioners’ sugar to the bottom recipe. The swags are very merely piped utilizing a #3 decorator piping tip. As for the flowers, you may see my rose piping video tutorial at this hyperlink.

Pipe the roses.

Sconza candies are a meals stylist’s dream, as a result of each appears to be like good proper out of the bag. I simply knew they’d make a stupendous middle for piped flowers. And, they’re inherently bud-shaped! Right here’s how you can pipe them, from begin to end.

  • First, on a parchment-covered flower nail, pipe a dollop of pink frosting. Place the rounded finish of a Lemoncello Chocolate Almond into the frosting (pointed finish to the sky).
  • Then, utilizing a petal decorator tip, pipe layers of pink petals that overlap the sweet.
  • Pipe on extra layers of petals till you attain the specified fullness. (I saved these small, however you could possibly go bigger!)
  • Slide the flower off of the nail and switch them to a baking sheet. Repeat the method till you’ve got a baking sheet filled with flowers. Then switch them to the fridge to agency.
Strawberry Lemon Layer Cake

After the roses agency, peel them away from their parchment squares and prepare them on prime of the cake to 1 facet. Then, pipe just a few leaves between the roses to fill in any gaps. (You could find the entire decorator tip numbers and sizes I exploit within the recipe card.)

Strawberry Lemon Layer Cake
Strawberry Lemon Layer Cake

Add some bling!

Ever a gilder of lilies (or on this case, roses!) I couldn’t resist including somewhat shimmer. Brush edible gold paint on the swags. Then, add three gold sugar pearls in a line, the place the swags meet.

Strawberry Lemon Layer Cake
Strawberry Lemon Layer Cake

The white almond bitter cream cake layers tackle coloration so properly, and the flavors actually shine by. Each the lemon and strawberry flavors are extra creamy than tart. Altogether this cake is tender and moist, but has a shock lemon sweet crunch all through.

Strawberry Lemon Layer Cake

Be sure you seize a bag of Lemoncello Chocolate Almonds at your native Costco whereas they final! They’re nice all on their very own, they usually’re a superb addition to this cake.

Strawberry Lemon Layer Cake

Heather Baird

Strawberry Lemon Layer Cake is brilliant, zesty, springy, and completely acceptable for any blissful event. Alternating layers of strawberry and lemon sponge are stacked with American buttercream frosting and full of Sconza Lemoncello Chocolate Almonds. Sconza Lemoncello Chocolate Almonds are in full bloom on this cake and in Costco shops through the months of April and Might. Or, you may organize them on-line. See the weblog put up for buying hyperlinks.

Prep Time 2 hrs

Cook dinner Time 25 minutes

2 hours resting time 1 hr

Whole Time 3 hrs 25 minutes

Course Dessert

Delicacies American

Strawberry and lemon bitter cream cake layers

  • 1 small field strawberry gelatin 3 oz.
  • 1 small field lemon gelatin 3 oz.
  • 1 cup boiling water divided
  • 1 field white cake combine 16.25 oz.
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/4 teaspoon effective grain salt
  • 1 cup bitter cream
  • 1/4 cup vegetable oil I like sunflower oil
  • 3 giant eggs
  • 1/2 teaspoon almond extract

American buttercream and filling

  • 2 cups unsalted butter at room temperature
  • 8 cups confectioners’ sugar
  • 1 tablespoon vanilla extract
  • Milk or cream as wanted
  • 2/3 cup Sconza Lemoncello Chocolate Almonds

Stiff American buttercream and decors

Cake layers

  • Place the strawberry gelatin and lemon gelatin in two separate bowls. Pour 1/2 cup boiling water into every of the bowls and stir properly to dissolve. Let cool till heat, about 10 minutes. Don’t permit the gelatin to start setting. If it begins to gel, re-heat it within the microwave till liquid.

  • Preheat the oven to 350°F. Coat 4 6-inch spherical cake pans with flour-based baking spray (or grease and flour pans).

  • Within the bowl of an electrical mixer, whisk collectively the cake combine, flour, sugar, and salt. In one other bowl, mix the bitter cream, oil, eggs, and extract. Add the moist elements to the dry and blend on low pace till mixed. The batter might be thick. Divide the batter evenly into two giant bowls. To 1 bowl, add the strawberry gelatin; beat with an electrical mixer to include. To the opposite bowl, add the lemon gelatin. Combine properly till mixed.

  • Divide every batter between two 6 inch cake pans. Bake for 20-22 minutes, or till the desserts are properly risen. They need to spring again of their facilities when pressed. Let cool within the pans 5 minutes, then flip the desserts out onto wire racks to chill fully. When the desserts are cool, use a serrated knife or wire cake leveler to stage the desserts.

American buttercream and filling

  • In a stand mixer fitted with the whisk attachment, combine collectively the butter and confectioners’ sugar. Start on low pace till crumbly, after which improve to excessive and beat for 3 minutes.

  • Add vanilla and beat once more for one more minute. In the event you discover the buttercream is simply too stiff, chances are you’ll add milk or heavy cream 1-2 tablespoon at a time till the combination is spreading consistency. Beat till mild and fluffy. The consistency ought to be billowy and straightforward to unfold. Cowl the bowl with a moist towel so it doesn’t dry out.

  • In a meals processor or mini chopper, grind the Sconza Lemoncello Chocolate Almonds till effective. Put aside.

  • Start constructing the cake with a strawberry cake layer positioned on a cake board or serving plate. Fill with a beneficiant 1/2 cup buttercream. Utilizing a spoon, spoon over 1/3 of the chopped Sconza candies. High with a lemon cake layer. Repeat the frosting and candy-sprinkling. High with a strawberry cake layer. Repeat the frosting and candy-sprinkling as soon as extra. High with the lemon cake layer. Cowl the cake with a skinny layer of buttercream (crumb coat) and refrigerate till agency, about 5 minutes. Frost the whole cake with a beneficiant masking of buttercream and easy evenly utilizing a bench scraper or cake smoother. Refrigerate till the buttercream companies, 20 minutes.

Stiff American buttercream and décors

  • In a stand mixer fitted with the whisk attachment, combine collectively the butter and confectioners’ sugar. Start on low pace till crumbly, after which improve to excessive and beat for 3 minutes.

  • Add vanilla and beat once more for one more minute. In the event you discover the buttercream is simply too stiff, chances are you’ll add milk or heavy cream 1 tablespoon at a time till the combination is stiff piping consistency (it ought to maintain on a spatula turned upside-down). Beat till properly mixed. Cowl the bowl with a moist towel so the buttercream doesn’t crust.

  • Take away 1/3 cup of the white frosting to a small bowl and canopy with a moist towel; put aside.

  • Take away 1/2 cup of the white frosting to a piping bag fitted with the Wilton #3 spherical tip.

  • Divide the remaining frosting into three bowls and tint one bowl utilizing 1/4 teaspoon of neon pink gel meals coloration and 1 small drop of the crimson meals coloration (this mix matches the strawberry cake layers). Meals coloration manufacturers differ in depth, so add extra if wanted however remember the fact that colours will intensify because the buttercream crusts. Combine till a constant coloration is achieved and switch to a piping bag fitted with Wilton #104 petal decorator tip.

  • Tint one other bowl with 1/4 to 1/2 teaspoon neon yellow meals coloration. Combine properly and switch to a piping bag fitted with Wilton #104 decorator tip.

  • Tint the final bowl with the inexperienced gel meals coloration and switch to a piping bag fitted with Wilton #352 decorator piping tip.

  • Measure the circumference of the cake and divide by 8. With a toothpick, frivolously mark the position of the place the swags will meet within the buttercream. Pipe eight swags across the prime fringe of the cake utilizing the bag of white buttercream fitted with the plain Wilton #3 decorator piping tip. Refrigerate to set, about 5 minutes.

  • For the roses, and utilizing the pink bag if icing fitted with the #104 petal tip, place a dot of pink icing on a flower nail, then place a parchment sq. onto the flower nail. Within the middle of the parchment, pipe a mound of pink buttercream. Place a Sconza Lemoncello Chocolate Almond within the middle of the mound in order that the pointed finish stands upright. Subsequent, with the slim finish of the petal tip pointing up, pipe 4 petals across the sweet in order that it overlaps barely. Pipe extra frosting petals across the sweet middle till a full rose form is achieved. Slide the parchment with the rose on it, off of the frosting nail fastidiously and place it on a baking sheet (9×13 works effective). Repeat this course of of constructing roses utilizing the yellow buttercream additionally. Differ sizes so that you’ve some giant flowers and a few small. Switch the entire flowers to the baking sheet and refrigerate till agency, about quarter-hour.

  • Utilizing the reserved white buttercream within the bowl, dollop a half moon form on prime of 1 facet of the cake with a spoon. Take away the set buttercream flowers from the fridge. Gently peel them from their parchment squares and prepare them on prime of the half-moon form on prime of the cake. Place further Sconza Lemoncello Chocolate Almonds across the flowers to fill in gaps. Use the bag of inexperienced icing fitted with the #352 leaf tip to pipe leaves into any empty areas, or to brighten the flowers. Refrigerate till set, about 10 minutes.

  • Brush the edible gold paint onto the swags utilizing the effective –tipped artwork brush. Rigorously add three gold sugar pearls in a vertical line the place the swags meet. Do that by gently pushing them into the buttercream.

  • Retailer the cake within the fridge. Convey to room temperature earlier than serving.

Key phrase american buttercream, lemon cake donuts, Mom’s Day cake, Sconza Lemoncello Chocolate Almonds, spring cake, strawberry cake combine, Strawberry Lemon Cake

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