Set the party mood with my Easy Lemon Filled Mardi Gras Cake. You can imagine yourself being transformed to New Orleans for Fat Tuesday.
My daughter, Amanda (The Wholesome Dish), has a birthday in February. I always make her a cake, even though she is a mom now with her own family. Surprisingly, I have never made a Mardi Gras cake for her birthday. Over the years, there has been many different cakes–from Barbie-doll cakes to flower-bouquet cupcakes, and everything in between.
Easy Lemon Filled Mardi Gras Cake
As you know, patients is not one of my virtues. I rarely make a scratch cake because the box mixes are so quick and easy. And I have found that they are generally pretty good, especially since most now are extra moist. When I make a cake using a white box cake mix, I never make it as the directions indicate. They use only the egg whites in order to give the cake that lily-white hue. I never do that. This mix called for three egg whites, but I used two whole eggs. You will not get that lily-white cake, but I find that the cake is extra rich with the whole eggs.
Easy Lemon Filled Mardi Gras Cake:
As you can see from the above image, I used a piece of cardboard cut to size to separate the colored sugar on top of the cake. However, if your icing is really soft, the cardboard could make indentions on the icing. Once I discovered this, I just held the cardboard very close to the icing, and then sprinkled on the colored sugar.
To achieve the tri-colored decorating icing, I used a pastry bag fitted with a flower tip. I folded down the top of the bag to make it easier to fill. Then I placed this inside a tall glass. I made confectioners sugar icing which I divided into three different bowls. Using food coloring, I put a few drops of green in one bowl, a few drops of yellow in another bowl, and a few drops of red and blue in the last bowl (this makes purple). Once each bowl of icing was mixed, I carefully spooned each color into the pastry bag, moving around the side of the bag to try to get all three colors to come down at the same time. Then I decorated around the bottom and top parameter of the cake.
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This is not the traditional King Cake, but more like a Mardi Gras decorated two-layer cake.
- 1 cake mix, white
- 2 whole eggs
- 1/3 cup oil
- 3/4 cup plus 2 tablespoons water
- 14 ounces lemon creme pie filling
- 12 ounces cream cheese frosting
- 2 1/2 cups powdered sugar
- 3 tablespoons butter, softened
- 1/2 teaspoon vanilla
- 1/4 cup milk
- food coloring
- purple, green, yellow colored sugar
Make the cake with the above ingredients but use 2 whole eggs instead of three egg whites. Follow the rest of the box directions. Bake the cake, using 2 round cake pans that have been fitted with parchment paper that has been cut to size to fit in the bottom of the pans. Lightly spray the sides of the pans before pouring in the cake mix, dividing equally between the 2 pans. Bake according to the box directions.
Let the cakes cool for about 10 minutes before removing one to your serving plate, top side down. Carefully peel off the parchment paper from the bottom which is now on top. Cool completely before spreading the lemon creme onto the bottom layer.
Carefully remove the other cake layer onto another plate or your hand, removing the parchment paper from the bottom. Flip this cake layer over, and place the bottom next to the lemon creme.
Frost the sides and top of the cake with the cream cheese frosting.
To make the decorating icing, mix the powdered sugar, very soft butter, vanilla and half the listed milk together. Slowly add more milk, 1 teaspoon at a time, until a spreadable icing consistency is achieved.
Divide the icing into 3 different small bowls. Add a few drops of green food coloring to one and mix. Add a few drops of yellow food coloring to another and mix. Add a few drops of blue and red food coloring to another to make purple.
With a pastry bag fitted with a flower tip, carefully spoon the icing into the side of the bag, trying to get all 3 colors to get in the tip at the same time. You could also use a tall glass for this purpose.
Decorate around the parameter of the bottom and top of the cake with the flowers.
Using a piece of cardboard cut to size, section off the top of the cake to use the 3 colors of sugar as shows in the image. If your icing is really soft, you might need to hold the cardboard rather than place it on the icing to prevent dents.
If you made this recipe, let me know what you thought in the comments, and give it a star rating.
For the more traditional King Cake recipe, see my Easy King Cake Recipe Cinnamon Rolls.
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