Okay, okay I need some help finding the perfect white cake recipe. I have tried to master this delicate cake, as it is B’s favorite, but just haven’t found the ‘one’. As I didn’t want to have a dud for this casino cake…it was bad enough that I was experimenting with fondant for the first time…I decided to use a white cake mix. In a pinch, you can never go wrong with a mix. I have never used a lemon frosting, but had visions of delicate white cake surrounding lemon filling with fresh raspberries. I found this recipe from Cake Central, and had to try it. I knew that if I didn’t like it, I could always make sugar cookies and use this as the frosting. I worried for nothing. This frosting is light, spreads like a dream and the lemon is not overpowering. Since the liquer did not hit me in the face when walking the aisles, I did not use the lemoncello liquer. Please let me know if you use it and how it changes the texture and flavoring. I think it is perfect without, but might just have to go hunting to find some, just so I can say which version is better.
The dice on top of the chocolate oreo cake were comprised of a 2 layer white cake with lemon frosting and fresh raspberries nestled in between. I will definitely be making this again, Easter is right around the corner!
(originally from Cake Central)
- 1 ½ cups powdered sugar
- ¾ cup unsalted butter, softened
- 1 ½ Tbsp whole milk
- 4 Tbsp prepared Lemon Curd
- Lemon Zest (optional)
- 1 tsp Lemoncello liquer (optional)
Whip butter and sugar on High speed (scrape down) for 5 minutes until light and fluffy, on low speed add milk (add lemoncello liquer) continue to whip on high for a minute, then fold in lemon curd and lemon zest.