Best Lollipop Garden Cake Recipes

Lollipop Garden Cake image

Provided by Martha Stewart

Number Of Ingredients 2

1 recipe Carrot Cake for Lollipop Garden Cake
1 recipe Cream Cheese Frosting for Lollipop Garden Cake

Steps:

Tint 2 cups frosting light green, and tint the remainder dark green; chill at least 3 hours. Place bottom layer on cake round; use small offset spatula to spread 1 1/2 cups dark-green frosting over top. Add second layer; spread 1 1/2 cups dark-green frosting in a thin layer over entire cake. Refrigerate 40 minutes until frosting is firm.
Place cake on rotating cake stand; spread another layer of dark-green frosting over cake. Fill a pastry bag, fitted with a #113 tip, with light-green frosting. Place tip at base of cake; pipe elongated varying sizes of leaves up sides of cake. Chill at least one hour before serving.
Just before serving, insert lollipop sticks in cake.

Carrot Cake for Lollipop Garden Cake image

Provided by Martha Stewart

Yield Makes 2 eight-inch layers

Number Of Ingredients 15

Steps:

Heat oven to 350 degrees. Butter 2 eight-by-two-inch round cake pans. Line bottoms with parchment; butter, and dust with flour. Grate carrots in food processor; measure 2 cups, and transfer to medium bowl. Add raisins, walnuts, applesauce, and lemon juice and zest to carrots.
Wipe food processor bowl; fit with blade. Add flour, sugar, baking powder, baking soda, salt, cinnamon, and allspice; pulse to mix. With motor running, pour in oil and eggs; process until smooth, scraping sides. Add carrot mixture; pulse. Pour into pans; bake about 40 minutes, until tester inserted in middle comes out clean.
Cool in pans on rack for 20 minutes. Remove; cool completely, right side up.

Cream Cheese Frosting for Lollipop Garden Cake image

Provided by Martha Stewart

Yield Makes 7 3/4 Cups

Number Of Ingredients 3

24 ounces cream cheese, room temperature
1 1/2 cups unsalted butter, (3 sticks), room temperature
6 cups confectioners' sugar, sifted

Steps:

With electric mixer, beat cream cheese on medium speed until smooth and creamy, about 2 minutes. Add butter, 1/4 cup at a time, and beat until smooth. Reduce speed to low; add confectioners' sugar 1 cup at a time, beating until fully incorporated. Chill before spreading.