With my husband’s birthday coming up this weekend, I’ve got birthday cakes on the brain.Â Chocolate cakes, lemon cakes, pound cakes, just about every kind of cake!
So, this weekÂ I’m callingÂ itÂ Cake Week!Â Â And boyÂ doÂ I have just the thing for usÂ today, a Swiss Dotted Birthday Cake recipe!Â It’s not only beautiful, but delicious as well!
2 packages (18-1/4 ounces each) white cake mix, plus ingredients to prepare mixes
Grated peel of 3 lemons
2 containers (16 ounces each) lemon frosting
Pastel-colored coated fruit candies or mini mint chips
Preheat oven to 350Â°F. Line bottoms of one 6-inch, one 8-inch and one 10-inch round cake pan with parchment paper. Spray pans with nonstick cooking spray.
Prepare cake mixes according to package directions, stirring lemon peel into batter. Pour about 1-3/4 cups batter into 6-inch pan, about 2-3/4 cups batter into 8-inch pan and about 4-1/4 cups batter into 10-inch pan.
Bake 10-inch cake 28 to 30 minutes and 6-inch and 8-inch cakes 33 to 35 minutes or until toothpick inserted into centers comes out clean. Cool completely in pans on wire racks.
Place 10-inch cake upside down on serving plate; frost top and side of cake. If top of 8-inch cake is rounded, cut off top with long serrated knife. Place cake flat side down centered over 10-inch cake. Frost top and side of cake. If top of 6-inch cake is rounded, cut off top with long serrated knife. Place cake flat side down centered over 8-inch cake. Frost top and side of 6-inch cake. Decorate with candies as desired.