Raspberry Lemonade Layer Cake

• Produce

  • 1 Candied lemon

• Refrigerated

  • 4 Eggs

• Canned Goods

  • 1/4 cup Lemonade concentrate, frozen
  • 1/4 cup Raspberry lemonade concentrate, frozen

• Condiments

  • 4 7oz jars Marshmallow fluff

• Baking & Spices

  • 1 tbsp Baking powder
  • 3 1/3 cups Flour
  • 4 tsp Lemon extract
  • 1 cup Powdered sugar
  • 1/2 tsp Salt
  • 1 pinch Salt
  • 2 cups Sugar
  • 1 Wilton red food coloring gel
  • 1 Wilton yellow food coloring gel

• Dairy

  • 3 3/4 cup Butter, unsalted
  • 2 tbsp Heavy cream
  • 1 1/3 cups Whole milk

Found on javacupcake.com

Description

Ingredients

• 2 cups sugar
• 1 cup unsalted butter, room temperature
• 4 eggs, room temperature
• 3⅓ cups flour
• 1 Tbsp baking powder
• ½ tsp salt
• 1⅓ cups whole milk
• ¼ cup frozen raspberry lemonade concentrate, thawed
• 2 tsp lemon extract
• Wilton Red Food Coloring Gel
• Wilton Yellow Food Coloring Gel
• Candied Lemon Slices (garnish)
• 2¾ cup unsalted butter, room temperature
• 4 7oz jars of Marshmallow Fluff
• ¼ cup frozen lemonade concentrate, thawed
• 1 cup powdered sugar
• 2 tsp lemon extract
• 2 Tbsp heavy cream
• pinch of salt

Directions

• Preheat oven to 350 F degrees. Grease, line with parchment paper and flour 2-9x2in round pans.
• In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
• In a 2 cup measuring cup, combine the lemonade concentrate, milk and extract. Set aside.
• Using your stand mixer, cream together the butter and sugar for 2 minutes. Add the eggs one at a time and mix well after each addition.
• Alternately add the flour mixture and milk mixture to the butter mixture, beating on low speed after each addition until just combined.
• Scoop half the batter into a medium bowl. Gently mix in a small dollop of red food coloring gel and mix until the color is uniform. Repeat with the yellow with the remaining batter.
• Spread the batter into prepared pans.
• Bake for 32-35 minutes or until the tops spring back lightly when touched.
• Allow cakes to cool in pans for 10 minutes before removing to a wire rack to cool completely.
• Once completely cooled, trim the cakes so that they are the same height using a long, serrated knife. Then, cut each layer in half horizontally creating 4 equal layers.
• Using a stand mixer, cream the butter for 30 seconds. Add the marshmallow fluff and beat until smooth. Scrape the sides of the bowl.
• Add the powdered sugar, lemonade concentrate and lemon extract. Mix until combined.
• Mix in the heavy cream and salt. Beat frosting on high for 30 seconds.
• Place one pink layer on your serving plate and spread frosting over the top. Put a yellow layer on top of the pink and frost. Repeat again with the pink and yellow layers.
• Crumb coat the cake and freeze for 15 minutes.
• Using the remaining frosting on the outside and top of the cake. Use an offset spatula to smooth the sides.
• Top with candied lemon peel for a garnish. (Optional)
• This frosting is best served the day its made. It has a very strong butter taste the longer it sits out. If you dont like a butter frosting - try an American buttercream flavored with lemon.