Lemon Cake with Fresh Berry Filling and Berry Buttercream with Raspberries

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Somebody is 9 but 8 people get cake!

Take an 8″ square lemon cake and turn it into three cakes? Yes, I did. A couple weeks ago I made a round and a square lemon cake, using the round cake to make a rough impression of a rocket for a birthday party and popping the square cake into the freezer for use today on the actual birthday.  I cut a 6″x6″ square for the family of four who will be celebrating, then a 8″x 2″ for Sylvia and her son, then a 6″x 2″ for me and my guest.

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Quart of mixed berry sauce from 4 lbs. berries, seeds removed by me

First, I made the not-oversweet filling of deseeded raspberry, blackberry and blueberry crumbles, the kind you might find in a bag in the grocer’s freezer section for use in smoothies. The lemon cake was then split and filled with the mixed berry sauce and frosted with a smooth berry buttercream before a bit more sauce was piped onto the top and sides. Fresh raspberries atop two of the cakes and voila! (No berries for my guest.)

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Baby Cake sure looks big
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Can’t you just taste the goodness?

I gave a jar of the leftover filling to Sylvia for her Sunday waffles and saved the rest for use in something else, soon.

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Name this tree.

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