Knowing I’d have my hands full with kids on this long weekend my mom popped over to spend some time with us. Not only that but we all gathered into the kitchen to bake up a no-special-reason kind of cake. My mom had her heart set on layers of of lemon curd and raspberry between the white cake and that’s exactly what we set out to make … with five people in the kitchen.
My kitchen is my space. I’m greedy and like to have it all to myself. But for one day, I gave up the space and let the people I love make a total mess of it so we could have a little fun and make something tasty. Since there were so many people in this tight space I didn’t get to document the whole process of baking this cake but I can tell you two things: 1. it’s time consuming and 2. it’s really not all that hard.
We kept the process simple with canned raspberry cake filling, cook n serve boxed lemon curd and boxed cake mix. But we did make the buttercream from scratch, there’s just nothing better.
My mom even brought over these gorgeous edible flowers to decorate the cake and some pink sugar sheets to make a ribbon around the base.
Two round white cake can be cut into a total of 4 layers with 2 layers of the lemon curd filling and one thick layer of the raspberry filling. To say it turned out scrumptious would be putting it mildly. All I can say is thank goodness she took half this cake home with her or I’d be as big as a house.