Maypole Cake
Makes 1 (8-inch) cake and 6 cupcakes
2 (18.25-ounce) boxes white cake mix, divided, Betty Crocker®
2 teaspoons vanilla extract, divided 2 (8-ounce) packages cream cheese, softened, Philadelphia®
1 cup butter, softened
1⁄ 4 cup plus 2 tablespoons frozen lemonade concentrate, thawed
2 tablespoons lemon zest (about 2 lemons)
14 cups confectioners’ sugar, Domino®
Yellow food coloring paste
1 (13-ounce) package lemon drops, Farley’s®
1. Preheat oven to 350 ̊. Spray 3 (8-inch) round cake pans with nonstick baking spray with flour. Line 1 (6-cup) muffin pan with paper liners.
2. In a large bowl, prepare 1 package cake mix according to package directions. Add 1 teaspoon vanilla. Repeat process with remaining 1 package cake mix and remaining 1 teaspoon vanilla. Divide batter evenly between prepared cake pans and prepared muffin pan. Bake cake layers and cupcakes separately according to package directions. Cool pans completely on wire racks.
3. In a large bowl, beat cream cheese and butter at medium speed with an electric mixer until creamy. Add lemonade concentrate and zest, beating well to combine. Add confectioners’ sugar, 1 cup at a time, beating well after each addition.
4. In a medium bowl, combine 3 cups cream cheese mixture and food coloring paste, a small amount at a time. Beat at medium speed with an electric mixer after each addition of food coloring paste until desired color of yellow is reached.
5. Spread white icing evenly between layers and on top and sides of cake; chill.
6. Spread yellow icing evenly over top of cake and cupcakes; chill.
7. Place lemon drops around the top and bottom of cake, and top each cupcake with a lemon drop.
make a maypole
MATERIALS
(36-inch-long) 1/4-inch-diameter wooden dowel
mini glue dots (3/16-inch diameter), craft stores
1/2-inch-wide yellow grosgrain ribbon 1/2-inch-wide yellow gingham ribbon large platter (about 20 inches in
diameter works well) transparent tape all-purpose shears
silk daisies
HOW TO
1. Using the shears,cut the dowel to about 18 inches in length.
2. Tightly wrap grosgrain ribbon around the dowel, securing it at each end with tape.
3. Gently push the ribbon-wrapped dowel into the middle of the cake, through all three layers.
4. Cut about six pieces of gingham ribbon, making them long enough to extend from top of dowel to just beyond the edge of the platter.
5. Place a glue dot on top of the dowel, then secure one ribbon end to glue dot. Tape the other ribbon end under the edge of the platter. The ribbon should be taut but not pulling on the dowel.
6. Repeat step 5 until all six ribbons are attached to the dowel.
7. Space flowers and cup cakes evenly around the cake.
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