Fun & Festive Cake Decorating Ideas for the Country Living Fair

Cake decorating should always be fun. And it should always be festive. This week, I’m headed to Columbus, Ohio to share my “Fun & Festive Cake Decorating Ideas” on the main-stage at the Country Living Fair.

The ideas are simple, chic and whimsical. And you’re getting a sneak peak of some of the fun. Check out my 11 Cake Decorating Ideas video and then try your hand at decorating this Lemonhead Cake.

Remember: Fun & Festive.

Lemonhead Cake

(sweet + sour lemon cake)

serves 20

2 3⁄4 cups cake flour

1 2⁄3 cups sugar

1 tablespoon baking powder

3⁄4 teaspoon salt

1 tablespoon grated lemon zest

3⁄4 cup (1 1⁄2 sticks) butter, at room temperature

4 large egg whites, plus 1 whole large egg

1 cup unsweetened coconut milk or regular whole milk

1⁄2 teaspoon lemon extract (page 199)

1⁄2 teaspoon vanilla paste

¼ cup Lemonhead syrup(5 Lemonhead candies melted in ¼ cup water and cooled)

Swiss Meringue Buttercream Frosting (page 205),tinted bright yellow with food coloring

2 (7-ounce) bags Lemonhead candies for garnis

Preheat the oven to 350° F. Spray two 8-inch round cake pans with nonstick cooking spray, line the bottoms with parchment paper, and spray the paper. Set aside.

In the bowl of a standing mixer fitted with the paddle attachment, combine the flour, sugar, baking powder, salt, and lemon zest and mix on low speed for 1 minute, or until just combined. Add the butter and increase the speed to medium. Mix for 2 to 3 minutes, until the mixture is a paste. Add the egg whites one at a time, beating well after each addition. Add the whole egg and beat to combine. Scrape down the bowl as needed. The batter will be thick.

In a liquid measuring cup, stir together the coconut milk, lemon extract, and vanilla paste. With the mixer on medium speed, slowly pour this mixture into the batter. Beat for 3 to 5 minutes, until fluffy. Scrape down the bowl as needed. Divide the batter between the prepared pans and bake for 25 to 35 minutes, until a toothpick inserted in the center of the cake comes out clean. Let the cakes cool in the pans on a rack, then turn them out of the pans.

Slice a thin layer of cake from the top of each layer to create a flat surface (save the trimmings for Cake Scrap Cookies, page 168). Place one layer (cut side up) on a cake pedestal or plate. Using a chopstick or skewer, poke a few holes in the top of the cake. Brush the top of the cake with half of the lemonhead syrup. Let the syrup seep into the holes. Spread 1 heaping cup frosting over the top of the first cake layer. Place the second cake layer on top of the frosting, cut side up, poke holes in the top, and brush the top with the remaining syrup. Spread 1 heaping cup frosting as a crumb layer (see “How to Frost a Layer Cake,” page 16) to cover the entire cake (it’s okay if you can see the cake through the frosting). Refrigerate for 30 minutes.

Use the remaining frosting (about 3 cups) to apply the final decorative layer over the entire cake. Garnish with Lemonhead candies. (I love polka dots, so I piped dots all over the cake and then put a Lemonhead candy on each dot. You could cover the entire cake in Lemonheads, which would be unreal!)