Lemon-Ginger Cake Stacks
 
Yield: 12
Ingredients
  • 1 (16.5-ounce) lemon cake mix, such as Duncan Hines Lemon Supreme
  • 1 cup water
  • 3 large eggs
  • ⅓ cup sour cream
  • ¼ cup vegetable oil
  • 2 tablespoons ground ginger
  • 1 recipe Lemon Buttercream (recipe follows)
  • Garnish: edible fresh begonias*
Instructions
  1. Preheat oven to 350°.
  2. Spray a 17¼ x11½-inch jelly-roll pan with cooking spray. Line pan with parchment paper, and spray again.
  3. In a large mixing bowl, combine cake mix, water, eggs, sour cream, oil, and ginger. Beat at low speed with a mixer until moistened, approximately 30 seconds. Increase speed to medium, and beat for 2 minutes. Pour batter onto prepared pan, and smooth with an offset spatula. Rap pan firmly on the countertop to settle batter and reduce air bubbles.
  4. Bake until cake is golden brown and a wooden pick inserted in the center comes out clean, 16 to 18 minutes. Let cake cool completely in pan.
  5. Using a 2¼-inch round cutter, cut 24 rounds from cake, discarding scraps. Place Lemon Buttercream in a piping bag fitted with a large open-star tip (Wilton 1M). Pipe a circle of buttercream onto 12 cake rounds. Top each with another cake round, pressing lightly to adhere. Pipe a decorative rosette of buttercream on top of each cake stack.
  6. Garnish each cake stack with a fresh begonia, if desired.
Notes
Make-Ahead Tip: Cake can be baked in advance, cut into rounds, placed in an airtight container with layers separated by waxed paper, and frozen for up to a week. Let come to room temperature before decorating.

*Edible flowers are available from Gourmet Sweet Botanicals, 800-931-7530, gourmetsweetbotanicals.com.
Recipe by TeaTime Magazine at https://teatimemagazine.com/lemon-ginger-cake-stacks-recipe/