LAYERED CITRUS MINI CAKES
Layer lemon, lime and grapefruit-flavored cakes with lemon curd for a citrus-packed dessert that tastes like spring.
Provided by Molly Yeh
Categories Dessert
Time 3h
Yield 8
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Line 3 (13x9-inch) pans with foil so that it hangs over sides; spray foil with cooking spray.
- Make cake batter as directed, using ingredients called for on boxes. Divide batter evenly among 3 bowls (for white cake mix, this will be about 3 1/4 cups of batter per bowl; for gluten free mix, this will be about 2 1/3 cups of batter per bowl).
- In first bowl, stir in lemon peel and juice; add a few drops yellow food color, stirring until well blended. In second bowl, stir in lime peel and juice with a few drops each of yellow and green food color, stirring until well blended. In third bowl, stir in grapefruit peel and juice with a few drops each of yellow and red food color.
- Pour each batter into separate pan; use spatula to spread evenly.
- Bake 25 to 27 minutes (for white cake) or 20 to 25 minutes (for gluten free cake) or until toothpick inserted in center comes out clean. Cool completely, about 45 minutes. Use foil to lift cakes from pans; wrap cakes in plastic wrap. Freeze for at least 1 hour or overnight.
- In medium bowl, stir together powdered sugar and milk. For a thinner consistency, add more milk 1/2 teaspoon at a time.
- To assemble cakes, using 2- to 3-inch round cutter, cut out rounds from each cake. Stack rounds on top of one an-other with a thin layer of lemon curd between them. Top each with glaze; garnish each with slice of citrus.
Nutrition Facts : ServingSize 1 Serving
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