Saturday, July 30, 2011

4 Layer Pink Lemonade Cake

I made it back from my week long trek across the country, aside from the flat tire in the middle of the night and locking the keys in the car it was quite uneventful. We saw family and were able to squeeze in some time with a few friends. I wish I could have stayed longer, but a week in the car is long enough for me!

Tonight I'm making one of my kid's favorite meals, Calzones. This will be our first family dinner since January when the boys went back to college, so I'm super excited. I'm making their favorite Italian salad with their favorite dressing and this cake, I hope everyone loves their meal.

I've made a variation of this recipe before, but this time I decided to make it into a decadent looking cake. All I did was double the recipe and make cakes instead of cupcakes. 

I was recently in Utah and went to the most amazing baking store Orson Gygi, I picked up some awesome new frosting tips and bags. I'm looking forward to making even more fun goodies to share with everyone.

Simon likes the cake version more than the cupcakes since, "You can control the amount of frosting better". What a perfect ending to any meal!

2 White Cake Mixes
6 Egg Whites
2 1/2 c Water
2/3 c Vegetable Oil
6 TBSP  Country Time Pink Lemonade Mix
A few drops of red food coloring

Preheat oven to 350. Mix the cake according to directions on the box then add lemonade mix and food coloring. Pour batter into 4 prepared cake pans and bake for 25 minutes or until done. 

For fun I only added red food coloring to half of the batch

Ingredients for Frosting
2 lb Powdered Sugar
2 Sticks unsalted butter, room temp
6 TBSP Pink Lemonade Mix
Pink Sprinkles

Mix butter and lemonade mix in a stand mixer, slowly add in powdered sugar. Add milk a TBSP at a time until desired consistency is reached. Place frosting in-between each layer and stack cake, I like to do a crumb coating on my cakes, to learn more about crumb coating check out this link and follow the directions. 

After the cake has sat in the fridge for 1-2 hours and the crumb coat has set frost the rest of 
the cake with a more liberal coating of frosting. I ended up making another 1/2 batch of frosting, I probably didn't need it but I always get nervous when frosting a large cake. 

Out of the oven and cooling
Pink frosting
Stacking them alternate colors
Crumb coat, now refrigerate
I frosted the sides with additional frosting and piped a design on the top.
I also piped some additional frosting around the base of the cake.
I used white sugar crystals on-top of the cake


  1. Yum! Looks both beautiful and delicious!

  2. Thanks, it has the right mix of sweet and tart!

  3. What an absolutely beautiful cake and I bet it tasted just as good too. Your decorating is on top. I live in Utah and need to get to Orson Gygi. Joni