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First time making lemon cake with raspberry filling!

post #1 of 4
1/28/13 at 8:24pm
Thread Starter 

So for my niece's party this Saturday I would like to bake a lemon cake with raspberry filling and vanilla buttercream frosting.  The whole thing will be covered with fondant.

 

Questions:

 

Which WACS recipe to follow?  I see SO many of them on this board.  I just need a simple good recipe that I can use with the boxed cake mix.  I would need to bake 2 8" round cakes, how long should I bake for?

 

Raspberry filling:  Is it as simple as buying raspberry jam from the grocery store?  I'm hoping to make the cake by Thursday and covering it with fondant...will the jam sink if left out for 2 days?  Im in Canada and its pretty chilly inside the house.  So not dealing with any sort of heat.  Can anyone tell me exactly what I should look for in the grocery stores?  Also maybe mix it a bit with butter cream will help it not sink???

 

Frosting:  Vanilla buttercream.  Plan of buying the pre-made one from Bulk barn.  

 

I see these flavor combo is popular on the board and hoping this will be a hit.  

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post #2 of 4
1/28/13 at 8:49pm

This is one of my most popular flavor combinations. I love the Triple-Lemon Layer Cake recipe from Fine Cooking. It has such a nice lemon flavor with a beautiful crumb. It is a scratch recipe, but so worth it! It yields approx 8 cups of batter, which makes 2- 8" round cakes.  I also lightly drizzle cake layers with a lemon simple syrup. It adds more lemon flavor as well as keeps it moist. You can use raspberry preserves or you can make your own. I usually pair it with a lemon buttercream. I haven't tried Bulk Barn's frosting, so i don't know if you can add lemon juice or zest to it. Just a side note. Whatever recipe you decide to use, I would suggest you use real lemon juice and/or zest as opposed to lemon extract. I always think lemon extract tastes like how a lemon cleanser smells. Good Luck! 

 

www.finecooking.com/recipes/triple-lemon-layer-cake.aspx

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post #3 of 4
1/29/13 at 6:37am
Thread Starter 

With this recipe: http://cakecentral.com/recipe/white-almond-sour-cream-cake-wasc

 

With the above recipe, do I just replace the vanilla/almond extract with fresh lemon/lime juice?  What about the pudding?  Just use vanilla or should that be lemon too?  The base cake is a lemon flavour, Im not sure if it'll be too much lemon.  

 

 

Also will this work as the filling:

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post #4 of 4
1/29/13 at 8:11am

mmhassa2, Did this wasc cake recipe use the old cake mix boxes that had 18 oz in them or the newer box cakes which only have 15.5 oz in them? Just curious if this has been adapted for the new cake size box size which is a lot smaller?
 

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