Lemon cake: preheat the oven to 350F and prep 2 springform pans by greasing the sides and lining the bottoms with parchment paper.
In a medium bowl, sift 2.5 cups flour, and add 1/2 tsp baking powder, 1/2 tsp baking soda, 1 tsp salt, and the zest of half a lemon.
Using an electric mixer, beat 1 cup softened butter (2 sticks) with 1.5 cups of sugar until fluffy. One at a time, add 2 eggs, 3 egg yolks, and the juice from half a lemon. Alternate between adding the flour mixture and 1 cup buttermilk.
Divide the mixture between the two pans and bake fro 35 minutes.
Cream cheese Icing: With an electric mixer, blend 1 package of cream cheese (8oz) and 1 stick softened butter (1/2 cup). Add 2tbsp vanilla and 4 cups of icing sugar.
Sugared cranberries: Boil 1 cup water with 1 cup sugar until sugar is completely dissolved. Let cool. Pour mixture over 1 bag of cranberries. Strain the cranberries. Put 1 cup sugar in a tupperware container. In batches, vigorously shake the cranberries in the sealed tupperware until coated with sugar.
Once the cakes have cooled, place one face up onto your serving platform. Ice the surface and cover with Ferrero Rocher chocolates. Take the second cake and place it face down on top. Press down so that the second layer is touching the icing and the chocolates have partially pieced both layers. Putting the icing in a large ziploc bag with a large corner cut out, ice the rest of the cake. Use the back of a butter knife to make sure the icing is smooth and even. Stack the cranberries at the centre into a mound.
I finished the cake off by coating the edges of the cake with coconut and covering the coconut with sifted icing sugar.
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