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.
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
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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