Layer Cake de limón

 

My family and I celebrated my dad’s 76th birthday in the summer of 2014. Layer cakes are easy to make, either by using several cake pans of the same size, or by using just one, deeper pan and then cutting the cake into the number of layers wanted. In this case, three 20” diameter layer cakes were used for making a lemon  layer cake filled and frosted with Vanilla Swiss meringue butter cream and raspberry marmalade.

Two vanilla cookies, forming the number 76, decorated the top of the layer cake. They were frosted with red and white royal icing. I also adorned the top of the cake with some glazed almonds and with sprinkles whose colors matched the little flags’ colors. The flags were cut from card stock and strung together on baker’s twine.

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