Lemon-Berry Layer Cake

ACTIVE TIME: 1 hr. TOTAL TIME: 21⁄2 hrs. SERVES: 12

1 (15.25 oz.) pkg. lemon cake mix 3 eggs

1⁄2 cup oil

2 tsp. grated lemon zest

11⁄2 cups butter, at room temp.

61⁄2 cups confectioners’ sugar, from

2 (16 oz.) pkgs., sifted

2 (4 oz.) bars white chocolate, melted

2–4 Tbs. heavy cream

1 Tbs. vanilla extract

2 tsp. lemon juice

2⁄3 cup raspberry jam

3⁄4 cup lemon curd Fresh strawberries and raspberries

Edible flowers (optional)

1 Heat oven to 350°F. Coat 3 (9") round cake pans with cooking spray. On low speed, beat cake mix, 1 cup water, eggs and oil 30 sec.; on medium speed, beat 2 min. Stir in 2 tsp. lemon zest. Divide batter evenly among pans. Bake until toothpick inserted into centers comes out clean, 13–15 min. Let cool completely in pans.

2 On medium speed, beat butter until fluffy; on low speed, gradually beat in confectioners’ sugar until combined. Beat in white chocolate, 2 Tbs. cream, vanilla and lemon juice until fluffy, adding more cream if necessary. Place 1 cake layer on serving plate. Spread top with 1 cup frosting; chill. Spread jam over frosting. Repeat with another cake layer and 1 cup frosting; spread lemon curd over frosting. Top with remaining cake layer. Spread 1 cup frosting over cake top and side; chill until set, about 15 min.

3 Divide remaining frosting between pastry bag fitted with plain round tip (Wilton #7) and pastry bag fitted with ribbon tip (Wilton #47). Following steps below, pipe design on cake. Pipe border around top edge. Garnish with berries and flowers.