Spring weather hasn’t quite made it to the Rockies yet. I am holding out hope for warmer weather and indulging in some true Springtime treats. This month I wanted to share two desserts with you for your Easter party. One to get the kids excited and one to “wow” your adult guests. (Who am I kidding, my 2 year old ate her way through a very large piece of this fancy cake).
Have you seen the Duncan Hines Signature Pink Velvet cake mix? I saw it and thought it would make a perfect Easter cupcake to pair with my favorite Whipped Marshmallow Frosting. The trick to using boxed cake mix is to tweak the ingredients you add to make it taste like a decadent bakery cake. It’s so easy and it can be your little secret.
Nothing tastes like spring more than lemon and blueberries, and this Lemon Blueberry Layer Cake is over the top! It is so good. I knew I couldn’t keep this treat all to myself so I had my husband deliver pieces of cake to my friends and family (you wish you lived close to me don’t you?!) I put pudding and butter in this cake and fresh lemon zest. And don’t even get me started on the Sunshine Sweet Lemon Curd that is in between the layers……my 4 year old caught me licking the spoon! This cake will take you some time to make and assemble, but I have included pictures to help you along. Make this the day before you want to serve it, assemble it the morning of and keep in in the fridge until ready to serve. I PROMISE it is worth the work.
I included these two pictures above as a little tip on how to assemble this cake without having your layers slide apart or the Sunshine Sweet Lemon Curd come out between your frosting. I like to pipe a barrier of frosting around the outside edge and fill with the lemon curd just until it comes within 1/2 inch of the frosting. Then place your second cake on top and the curd will fill to the edges and the frosting with hold it all together. Now you can frost the top and sides without a huge mess.