I have no idea why you are laughing because I am completely serious about this cake. This cake is going to draw your attention from the outside in.  Once you drop this cake people will be talking about it for months.

Pink vanilla layers of cake showered with a tart lemon syrup.  The cake will be filled with lemon curd, lemon buttercream and lemon wafers.  Surrounded and topped with fresh raspberries and rock candy ice.  I’m even going to make an oversized gumpaste straw, to help you sip it all in.  I know you think you are ready, but you are not ready.




Where Do I Buy My Ingredients & Tools??

I bet you Beyonce has someone who runs to the grocery store for her. Like, you're not going to see Queen Bey hustling her cart down the freezer isle. Although, let's get real, she would look fierce while she's doing it. Take a page out of her book, and browse my shoppable ingredients and tools on my Parsel page right here


Baking Your Cake!

Ingredients & Tools You Will Need:

6 lb portion of Yo’s Ultimate Vanilla Cake - find my recipe here

Wilton Pink Icing Color

Rubber Spatula

4 x 8” Round Cake Pans, lined with parchment paper

Prepare your vanilla cake batter and dye it a lovely shade of pink.  Divide the pink batter evenly between the four 8” round cake pans.  Bake the cakes for about 1 hour, or until a toothpick inserted in the centre comes out clean.  Allow your cakes to cool completely in their pans.


Making Your Lemon Simple Syrup!

Ingredients & Tools You Will Need:

2 cups Sugar   

1 cup Freshly Squeezed Lemon Juice

1 cup Water

Simple Syrup Squeeze Bottle

Bring all of your ingredients to a rolling boil in a pot over high heat.  Let the syrup cool completely. Pour into your simple syrup bottle


Assembling Your Pink Lemonade Cake!

Ingredients & Tools You Will Need:

Italian Meringue Buttercream - find my recipe here

Lemon Curd - find my recipe here

2 x 14 oz packages Lemon Wafers

4 pints of Fresh Raspberries


Serrated Knife

Small Serrated Knife

7” Round Cake Pan

Small Offset Spatula

Piping Bag

#803 Round Piping Tip

Paring Knife

Chef’s Knife

Begin by leveling the pink vanilla cakes and cutting the caramelization off the bottom of each cake. You can watch me do this here. Set the 7” cake pan on top of each cake, one at a time, and trim all the caramelization away from the sides.  You will be left with beautiful pink layers of cake.



Shower all four layers of pink vanilla cake with your lemon simple syrup. If you don't have a squeeze bottle, you can also brush it on with a pastry brush. 


Time to mix some lemon buttercream.  Stir together 3 cups of Italian meringue buttercream and ¾ cup of lemon curd until combined.



Cut the lemon wafers diagonally in half lengthwise.  Fill your piping bag fitted with the #806 tip with lemon curd.  


Now you are ready to start building this gorgeous pink lemonade cake.  I decided to build mine directly on the cake stand I planned to…well…serve it on.  Yeah, let’s call it that. ;)

Lay one layer of pink vanilla cake down onto the stand.  Spread on a nice layer of lemon buttercream.  

Arrange your lemon wafers in a fan formation, filling the surface of the cake. There should be a ½” border remaining around the edge.  



Add a border of raspberries around the entire edge of the cake layer.  I had to cut my raspberries in half so they would fit.

Pipe a dot of lemon curd in the center of the top of the wafers.  Pipe two circles of lemon curd leaving a 1” space in between them. Fill in the spaces between the lemon curd circles with more raspberry halves.


Repeat this process two more times.  Add the final pink vanilla cake layer and spread a nice layer of lemon buttercream on top.



Topping Your Pink Lemonade Cake!

Ingredients & Tools You Will Need:

6 sticks of Clear Rock Candy

2 Lemons

Chef’s Knife

Paring Knife

Cutting Board

Small Heart Cutter

1 oz Gumpaste

1 oz Red Fondant


22 Gauge White Floral Wire

To top this tall glass of pink lemonade, fan 16 halves of the lemon wafers in an upright position on the top of the cake.

Pipe a mound of lemon curd in between each space between the wafers.




Add a heaping pile of fresh raspberries.

Cut four 1/8” slices from one of the lemons.  Cut the yellow rind off each slice by running the tip of a sharp paring knife all the way around the inner edge of the rind.  Cut a slit into each ring of rind.

Curl the lemon rind and add it to the top of the cake.  Secure each curl by inserting the ends under a raspberry.



Cut the yellow rind off the second lemon in small sections.  Use a small metal heart shaped cutter to cut lemon rind hearts.  Arrange the hearts on top of the cake.



Cut the clear rock candy off the swizzle sticks.  Try to use the back edge of the knife, and cut slowly.  You don’t want it to shatter into small pieces.  I wanted my rock candy to resemble ice.  Add the rock candy to the top of the cake.



As a final touch to this cake I made a jumbo straw a couple of days ahead.  I added a pinch of CMC to my red fondant.  Then I rolled my gumpaste into a ¼” tube and my red fondant into a tube that was slightly thinner.

I created the look of a swirl by wrapping the red fondant tube around the white gumpaste tube.  Then I slowly rolled both tubes together into one, creating the swirl pattern.  Trim both ends of the straw.

I cut a 22 gauge floral wire to the length of my straw and carefully inserted it all the way down the centre for extra support.  Let the straw dry completely for at least 2 days.


All you have to do stick your straw into this tall glass of pink lemonade and cool off.  Talk about a visual cake.


* No cake was actually harmed in this video.  Bashed cake still tastes good!!