What could be more lovely for a Spring Tea Party than
scrumptious flower adorned Lemon Buttercream Cakes?!
Today’s recipe is one of my favorite little cake recipes
from TeaTime Magazine.
It’s an easy cake recipe that uses a lemon cake mix and
an equally easy lemon buttercream frosting that you can
throw together in 5 minutes!
These sweet little cakes graced the cover of TeaTime
Magazine’s 2017 March/April issue, and were topped
with pretty little white Begonias.
My cakes are adorned with little pink begonias from
my garden. The flowers are actually edible, very
easy to grow, and make your cakes look so lovely!!
I wanted to decorate my cakes with both pink and
yellow buttercream so I made the buttercream,
then transferred half of it to another bowl and
tinted one half pink and one half yellow.
Then I placed the buttercream into 2 piping bags
fitted with a Wilton 2D or 1M tip, and just swirled
the buttercream onto the cake rounds.
I love the ruffles that the buttercream makes! So pretty!
I used a smaller cookie cutter than the recipe suggested
and would NOT recommend this to you because the
smaller size of the cakes made them unstable. Teatime
Magazine suggests using a 2 1/4″ cutter.
LEMON BUTTERCREAM CAKES
adapted from TeaTime Magazine
Ingredients:
1 (18.25-ounce) lemon cake mix, such as
Duncan Hines Lemon Supreme
3 large eggs
1 cup water
1/4 cup vegetable oil
1/3 cup sour cream
1 recipe Lemon Buttercream (recipe follows)
Garnish: fresh primroses, begonias or other
edible blossoms
Instructions:
Preheat oven to 350F. Line a 17×11 inch rimmed
baking sheet with parchment paper. Spray with non-
stick cooking spray. Set aside.
In a large bowl, combine cake mix, eggs, water, oil, and
sour cream. Beat at low speed with an electric mixer until
moistened, approximately 30 seconds. Increase speed to
medium, and beat for 2 minutes, scraping sides of bowl as
necessary. Pour batter into prepared pan, and level with a
spatula. Rap pan on the countertop sharply several times
to reduce air bubbles.
Bake until cake is golden brown and a wooden pick inserted
in the center comes out clean, 18 to 20 minutes. Let cake cool
completely in pan. (I found it easier to cut the cakes out after
chilling the cake in the freezer.)
When cake has cooled, cut 24 rounds from cake, using a
2 1/4-inch round cutter. (I used a smaller cookie cutter,
which I don’t recommend because it was difficult to get
the cakes to stand straight.)
Place Lemon Buttercream in a piping bag fitted with a
large open-star tip (Wilton #1M). Pipe a circle of
buttercream onto 12 cake rounds. Top each with another
round of cake, pressing lightly to adhere. Pipe a
decorative rosette of buttercream onto top of each
cake round. Garnish each cake with an edible flower,
if desired.
**Cake may be baked in advance, cut into rounds, and
frozen in an airtight container, with layers separated by
waxed paper, for up to a week. Let come to room
temperature before frosting. Store, covered, in the
refrigerator until ready to serve.
LEMON BUTTERCREAM
Yield: 3 1/2 cups ~ Prep: 5 minutes
Ingredients:
1 cup salted butter, softened
6 cups confectioners’ (icing) sugar, sifted
2 teaspoons fresh lemon zest
1/4 cup fresh lemon juice
1 1/2 teaspoons lemon extract
Yellow paste food coloring, such as Wilton lemon yellow
Instructions:
In a large bowl, combine butter, confectioners’ sugar,
lemon zest, lemon juice, and lemon extract. Beat at low
speed with an electric mixer until combined, scraping
down sides of bowl as necessary. Increase speed to high,
and beat until light and fluffy. Add food coloring until
desired shade of yellow is achieved.
Use immediately, or refrigerate in an airtight container
until needed. Let buttercream come to room temperature
before using, and beat at high speed with an electric
mixer for 1 minute.
Mini Pink loves to make mini treats for her Barbie Teas
with whatever recipe I’m making that day and I thought
that these tiny frosted cakes turned out really pretty!!
Thanks so much for stopping by!! Happy Baking!!
Welcome! I’m Jina, the Baker, Photographer and Afternoon Tea Caterer behind Pink Piccadilly Pastries! I’m here to share sweet, simple & Tried & True Recipes & Tips for Afternoon Teas.
OK – just saying – I GET that magazine – and yours are the ones that should be on their cover! My GOLLY you take the most amazing foodie pics – beyond perfect.
Now you have me wanting to make these – as I want to make everything you do on your amazing blog……but I just don't have your kind of talent.
Beautiful!!!
Thank you so much Michele!! Don't you just love TeaTime Magazine!! That's where I get so much inspiration! You really should make these – really delicious!! Thanks again for your sweet comments!! I appreciate you!! xo!