Pink Lemonade Mega Cake with Lemon Curd, Raspberries, and Vanilla Cake! 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.
Prepare Yos Ultimate Vanilla Cake batter. Dye it pink, using Wilton Pink Icing Colour. Divide evenly between the four 8" round cake pans. Bake at 350 degrees for about 1 hour, or until a toothpick inserted in the centre comes out clean. Let cool completely in pans.
Level the pink vanilla cakes and cut the caramelization off the bottom of each cake. Set the 7" cake pan on top of each cake, one at a time, and trim all the caramelization away from the sides.
Soak all four layers of pink vanilla cake with the lemon simple syrup.
Stir together 3 cups of Italian meringue buttercream and cup of lemon curd until combined. Set aside.
Cut the lemon wafers diagonally in half lengthwise.
Fill your piping bag fitted with the #806 tip with lemon curd.
Lay one layer of pink vanilla cake down, spreading on a layer of lemon buttercream.
Arrange the lemon wafers in a fan formation, filling the surface of the cake. Leave a border. Add a border of raspberries around the entire edge of the cake layer.
Pipe a dot of lemon curd in the center of the top of the wafers. Pipe two circles of lemon curd on top with a 1 space between them. Fill in the spaces between the lemon curd circles with more raspberries.
Repeat this process two more times. Add the final pink vanilla cake layer and spread a layer of lemon buttercream on top.
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 raspberries.
Cut four 1/8 slices from one of the lemons. Cut the yellow rind off each slice, and cut a slit into each ring of rind.
Curl the lemon rind and add it to the top of the cake. Cut the yellow rind off the second lemon in small sections. Use a small metal heart shaped cutter to cut lemon rind hearts. Arrange on top of the cake.
Cut the clear rock candy off the swizzle sticks. Add to the top of the cake.
Add a pinch of CMC to the red fondant. Roll the gumpaste into a tube and the red fondant into a tube slightly thinner.
Wrap the red fondant tube around the white gumpaste tube. Then roll both tubes together into one. Trim both ends of the straw.
Cut a 22 gauge floral wire to the length of my straw and insert it all the way down. Let the straw dry completely for at least 2 days.