How To Make A Scrumptious Lemon Cake With Edible Flowers For Spring

 "Life Is Too Short To Say No To Cake:

                                              - Unknown

Let them eat cake!...no really let your guests eat a scrumptious lemon cake decked out with edible flowers for spring/Easter.  

This cake recipe is quite easy and is the perfect dessert for Easter or any other spring celebration such as a garden party, baby shower, bridal shower, graduation, or anniversary celebration.  See recipe below:

Lemon Cake With Edible Flower Crown

Ingredients:

• 2(15 1/4-oz.) pkg. lemon cake mix (such as Betty Crocker Super Moist Delights Lemon Cake Mix)
• Lemon-Vanilla Buttercream
• Edible flowers (such as tuberous begonias, stock, violas, English daisies, and pansies)
• Fresh mint leaves
  
  

Directions:  

1.  Preheat oven to 350°F. Stir together all wet ingredients needed to prepare cake batters (per package directions) in 1 large bowl. Stir together all dry ingredients from cake mix packages in a separate bowl. Add dry ingredients to wet ingredients; stir together until well blended. Divide combined batter among 3 greased and floured 9-inch round cake pans. Bake until a wooden pick inserted in the center comes out clean, 25 to 30 minutes. Cool cake layers in pans on a wire rack for 10 minutes. Invert cake layers onto racks, and cool completely for about 45 minutes.

2.  Prepare Lemon-Vanilla Buttercream.

3.  Using a serrated knife, trim domed tops of cake layers to make them flat and even. Spread Lemon-Vanilla Buttercream between layers and on top and sides of the cake, allowing some of the cake to remain visible on the sides. Smooth with an offset spatula. Arrange a ring of edible flowers and mint leaves around the top edge of the cake to form a “flower crown.”

This cake serves 16.  

                                       Source:  Southern Living Magazine