Sunshine Citrus Cake

Vanilla Cake Layer

• ▢ ¾ cup + 2 tablespoons sifted cake flour
• ▢ 1 teaspoon baking powder
• ▢ ⅛ teaspoon salt
• ▢ ¼ cup milk
• ▢ ½ teaspoon pure vanilla extract
• ▢ ¼ cup unsalted butter room temperature
• ▢ ½ cup granulated sugar
• ▢ 1 egg

Lemon and Orange Cake Layers

• ▢ 1 ¾ cups sifted cake flour
• ▢ 2 teaspoons baking powder
• ▢ ¼ teaspoon salt
• ▢ ½ cup milk
• ▢ ½ cup unsalted butter room temperature
• ▢ 1 cup granulated sugar
• ▢ 2 eggs
• ▢ ½ teaspoon lemon extract
• ▢ 1 teaspoon fresh lemon zest
• ▢ yellow food coloring
• ▢ ½ teaspoon orange extract
• ▢ 1 teaspoon fresh orange zest
• ▢ orange food coloring

White Frosting & Decoration Supplies

• ▢ 2 ½ cups solid vegetable shortening
• ▢ 2 ½ teaspoons CLEAR vanilla extract
• ▢ 10 cups confectioners’ sugar
• ▢ 5 tablespoons milk
• ▢ 1 Balloon Time Helium Tank
• ▢ 26 gauge floral wire
• ▢ rainbow nonpareils
• ▢ colored candy for decorating

• Preheat your oven to 375 degrees F (190°C). Prepare three 8-inch round baking pans by lining their bottoms with parchment paper and generously spraying them with a floured baking spray. This ensures your cake layers release effortlessly.

Vanilla Cake Layer

• In a medium bowl, sift together the cake flour, baking powder, and salt. Sifting helps to aerate the flour and prevent lumps, leading to a lighter cake texture.
• In a separate large mixing bowl, using an electric mixer, cream the room temperature unsalted butter until it is light and fluffy. Gradually add the granulated sugar, beating until the mixture is pale and wonderfully fluffy, typically 2-3 minutes.
• Add the egg and pure vanilla extract, mixing thoroughly until just combined. Be careful not to overmix at this stage.
• With the mixer on low speed, begin adding the dry ingredients to the butter mixture, alternating with the milk. Start and end with the dry ingredients, mixing just until smooth after each addition. This method helps to create a tender crumb.
• Continue mixing until the batter is just smooth and no streaks of flour remain. Avoid overmixing, as this can lead to a tough cake.
• Pour the vanilla cake batter into one of the prepared 8-inch baking pans, spreading it evenly with an offset spatula.
• Bake for 25-30 minutes, or until the edges begin to pull away from the sides of the pan and a wooden toothpick inserted into the center comes out clean.
• Allow the cake to cool in the pan on a wire rack for 5-7 minutes. Then, carefully invert the cake onto the cooling rack, remove the parchment paper, and turn it right-side up to cool completely.
• Once cool, thoroughly clean the mixing bowl and prepare for the next two flavorful layers.

Orange and Lemon Layers

• In a clean medium bowl, sift together the larger quantity of cake flour, baking powder, and salt.
• In the large mixing bowl, cream the room temperature unsalted butter until light and fluffy. Gradually add the granulated sugar, beating until the mixture is light and fluffy.
• Add the two eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure everything is thoroughly incorporated.
• As with the vanilla layer, gradually add the dry ingredients to the butter/sugar mixture, alternating with the milk. Always start and end with the dry ingredients, mixing on low speed until just combined.
• Mix the batter until it is just smooth, being careful not to overmix.
• Divide the batter in half, pouring one half into a separate medium bowl. To this half, add the lemon extract, fresh lemon zest, and a few drops of yellow food coloring (I used about 5 drops, but adjust to achieve your desired vibrant hue).
• Mix the lemon batter until the color is thoroughly combined and consistent.
• Pour the lemon batter into one of the remaining prepared 8-inch baking pans, spreading it evenly.
• To the remaining batter in the main mixing bowl, add the orange extract, fresh orange zest, and enough orange food coloring to reach a rich, vibrant orange shade (I used about 8 drops).
• Mix until the orange color is fully incorporated and the batter is smooth.
• Pour the orange batter into the last prepared 8-inch baking pan, spreading it out evenly.
• Bake both the lemon and orange layers for 25-30 minutes, or until the edges pull from the sides of the pan and a toothpick inserted into the center comes out clean.
• Cool these layers on a wire rack for 5-7 minutes in their pans before inverting them onto the rack to cool completely right-side up. Ensure all cake layers are fully cooled before attempting to frost them.

White Frosting

• In a large, clean mixing bowl, cream the solid vegetable shortening with an electric mixer until it is incredibly smooth and fluffy. This can take several minutes.
• Mix in the clear vanilla extract. Using clear vanilla is key to maintaining a bright white frosting.
• Gradually add the confectioners’ sugar, one cup at a time, beating well after each addition. Be sure to scrape down the sides and bottom of the bowl frequently to ensure all ingredients are incorporated. The frosting will appear quite dry and stiff after all the sugar has been added.
• Slowly add the milk, starting with a tablespoon at a time, beating continuously until the frosting becomes light, fluffy, and spreadable. Adjust milk quantity slightly to reach your desired consistency.
• While not in use, keep the frosting covered with a damp cloth or plastic wrap to prevent it from drying out.

Cake Assembly and Decoration

• Carefully place the cooled orange cake layer onto an 8-inch cardboard round. This provides a stable base for your cake.
• Using an offset spatula, spread 1 to 1½ cups of the white frosting evenly over the top of the orange layer.
• Gently place the cooled lemon cake layer onto the frosted top of the orange cake.
• Repeat the frosting process, spreading another 1 to 1½ cups of frosting evenly over the top of the lemon layer.
• Finally, carefully place the cooled vanilla cake layer on top of the lemon layer. Do not frost the top of this layer yet.
• With an offset spatula, apply a thin, even layer of frosting all around the outside of the stacked cake (but not the very top). This is known as a “crumb coat” and is essential for sealing in any loose cake crumbs, ensuring your final, thicker layer of frosting will be perfectly smooth. Take care to fill any small gaps between the layers with this crumb coat.
• Refrigerate the cake for at least 30 minutes to allow the crumb coat to set firmly. This step prevents crumbs from mixing into your beautiful final frosting.
• Once the crumb coat is set, use a clean offset spatula to apply a thicker, even layer of frosting to the sides of the cake, covering the crumb coat completely. Aim for a smooth, flawless finish.
• Carefully pour the rainbow nonpareils onto a clean, medium rimmed baking sheet. This makes it easier to collect and reuse excess sprinkles.
• Place another 8-inch round cardboard on top of the cake. Gently lift the entire cake, holding both the top and bottom cardboard rounds. Slowly and carefully roll the sides of the cake in the nonpareils until they are completely covered. This creates a vibrant and festive exterior.
• Transfer the sprinkle-covered cake to your desired serving platter. Now, apply a thin crumb coat to the top of the cake, followed by a thicker, smooth layer of frosting.
• For an extra flourish, decorate the top of the cake with more frosting using a 1M piping tip (or your favorite decorative tip), and add additional colored sprinkles and candies as desired. Let your creativity shine!
• Inflate several balloons using your Balloon Time Helium Tank. Tie each balloon with assorted lengths of ribbon to create a varied, dynamic display.
• Cut small pieces of the 26-gauge floral wire. Tie the balloon ribbons securely to these wire pieces. Bend the ends of the wire slightly and carefully insert them into the top of the cake, arranging the balloons artistically. I found that 5 balloons attached directly to the cake created a fantastic, whimsical effect.