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Friday, May 17, 2013

Tie-Dye Lemon Cake

Since Claire liked her tie-dye cupcakes so much, I decided to make a tie-dye cake for her using her favorite cake recipe.  It's the lemon cake she made a few weeks ago but with a twist.

What you'll need:

White Cake Mix
2 Eggs
3/4 C Lemon Juice
1/4 C powdered Lemonade Mix (You know, add water and you've got lemonade)
1/4 C Skim Milk
3/4 C lite Sour Cream
4 pack of Lemon Pudding
3/4 bag of Powdered Sugar
1 stick softened Butter
1 T Vanilla
1/4 C Lemon Juice
approx 1/4 C Milk

Mix the mixes, eggs, lemon juice, sour cream and milk with your hand mixer for 2 minutes. Pour into prepared (sprayed and floured) pan, she chose springform pan but any round pan will do. Bake according to box directions. Cool for 10 minutes, invert on plate to finish cooling.

You are going to make a layer cake. Slice cake in half with serated knife. Gently life cake top and place to the side. Squeeze all 4 pudding packs into the middle of the cake. Spread out to within an inch of the outside. Top with cake you removed.

Frosting...Beat powdered Sugar, butter, vanilla, lemon juice. Add milk slowly until you get desired consistency. Claire wanted to use decorating bag so we made it a little stiffer.

I divided the cake batter into 9 different cups, added food coloring, dumped them into a spring form pan willy nilly and FUN was made.  Dyed the frosting, frosted to match her plates as best I could and called it a day. 

   Pre oven  and                                                                                      Post oven, cooled and cut..add filling

Ready to serve

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