Winter Solstice Cake

Name: Winter Solstice Cake
Ingredients: 2 packages (16 ounces each) Betty Crocker pound cake mix; 4 large eggs, room temperature; 2/3 cup water; 2/3 cup thawed lemonade concentrate; 1/2 cup butter, softened; 2 teaspoons grated lemon zest; 1 cup light corn syrup; 2/3 cup sugar; 1-1/2 teaspoons lemon extract; 1/8 teaspoon yellow food coloring; 2/3 cup heavy whipping cream; 6 ounces cream cheese, softened; 2/3 cup confectioners' sugar; 1/4 cup lemon curd; 2 teaspoons grated lemon zest; 2 packages (8 ounces each) cream cheese, softened; 1/4 cup butter, softened; 1/4 cup lemon curd; 2 teaspoons vanilla extract; 1/4 teaspoon salt; 6 cups confectioners' sugar; Yellow edible glitter

22 ingredients

7 steps

Ingredients

2 packages (16 ounces each) Betty Crocker pound cake mix
4 large eggs, room temperature
2/3 cup water
2/3 cup thawed lemonade concentrate
1/2 cup butter, softened
2 teaspoons grated lemon zest
1 cup light corn syrup
2/3 cup sugar
1-1/2 teaspoons lemon extract
1/8 teaspoon yellow food coloring
2/3 cup heavy whipping cream
6 ounces cream cheese, softened
2/3 cup confectioners' sugar
1/4 cup lemon curd
2 teaspoons grated lemon zest
2 packages (8 ounces each) cream cheese, softened
1/4 cup butter, softened
1/4 cup lemon curd
2 teaspoons vanilla extract
1/4 teaspoon salt
6 cups confectioners' sugar
Yellow edible glitter

Directions

1

In a large bowl, beat the cake mixes, eggs, water, lemonade concentrate, butter and lemon zest. Transfer to three greased and floured 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
2

Meanwhile, line three greased 15x10x1-in. baking pans with parchment paper; set aside.
3

In a large heavy saucepan, combine corn syrup and sugar. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes to dissolve sugar crystals. Uncover and cook, without stirring, until a candy thermometer reads 300° (hard-crack stage).
4

Remove from the heat; stir in lemon extract and food coloring (keep face away from mixture as flavoring is very strong). Immediately pour into prepared pans forming small zigzag shapes. Let cool completely.
5

For filling, beat cream in a small bowl until soft peaks form; set aside. In another bowl, beat cream cheese until smooth. Beat in the confectioners' sugar, lemon curd and lemon peel. Fold in whipped cream.
6

Place one cake layer on a serving plate; spread with 1 cup filling. Repeat. Top with remaining cake layer.
7

For frosting, in a large bowl, beat the cream cheese, butter, lemon curd, vanilla and salt until smooth. Gradually beat in confectioners' sugar. Frost top and sides of cake. Break candy into shards; insert into frosting forming rays of sunlight. Sprinkle cake with edible glitter. Refrigerate leftovers.