Welcome Spring Anti-gravity Drip Cake
Author: 
Recipe type: Cake
Prep time: 
Cook time: 
Total time: 
Serves: serves 12
 
A delicious lemon cake topped with fluffy lemon frosting the topped with a pink candy drip and anti-gravity sprinkle topper as well as sprinkle decorations.
Ingredients
For the cake:
  • 2½ c. flour
  • 1 t. baking soda
  • 1 t. baking powder
  • 1 t. salt
  • 1 c. (2 sticks) butter, softened
  • 1½ c. sugar
  • 4 eggs
  • 2-3 t. Adams Extract Lemon Extract
  • ¾ c. milk
For the frosting:
  • 3 sticks butter, softened
  • 4 cups powdered sugar
  • 3 t. Adams Extract Lemon Extract
  • 10 drops Adams Extract yellow natural food coloring
  • 10 drops Adams Extract green natural food coloring
For the drip:
  • ¼ c. pink candy melts
  • 1 T. coconut oil
For decorating:
  • 2 oz. Sprinkle Pop Cottontail Confetti Sprinkle Mix
  • 2 T. pink candy melts
  • 1 paper straw
  • 1 empty sprinkles container
  • 2 oz. Sprinkle Pop Egg Hunt Sprinkle Mix
Instructions
  1. Preheat the oven to 350 degrees. Spray and flour two 8" round cake pans. Set aside.
  2. In a medium bowl combine the flour, baking soda, baking powder, and salt. Mix well in set aside.
  3. In a large bowl cream together the butter and sugar until it is smooth. Add in the eggs and lemon extract and mix well.
  4. Add half the flour mixture to the butter mixture and mix until combined. Add in the milk and mix well. Add the remaining flour and mix until just combined.
  5. Divide the batter in half and pour half into each prepared pan. Bake for 35 minutes.
  6. Remove from oven and allow to cool 10 or 15 minutes. Run a butter knife around the edge of the cake and remove from pan. Cool completely on a wire rack.
  7. To make the frosting place the butter in a large bowl. Beat with a mixer on medium high speed until smooth. Add in the powdered sugar a half cup at a time until desired consistency is reached.
  8. Add in the lemon extract and yellow food coloring and mix well.
  9. Place one cake layer on a cake round. Spread 1 cup of frosting on top of the cake and smooth. Place the second cake layer on top of that. Reserve 1 cup of the remaining frosting then use the rest to frost the top and sides of the cake.
  10. While the frosting is still wet press the Cottontail Confetti Sprinkle Mix into the bottom inch of the cake around the bottom
  11. To make the drip place the candy melts and coconut oil in a microwave safe dish and microwave in 20 second increments, stirring after each heating, until completely melted. Put the candy melts into a squirt bottle.
  12. To make the drip squeeze the bottle around the top edge of the cake and allow the candy to drip down the cake every inch or so. The drips should be different lengths. Squeeze remaining candy melts around the top edge of the cake.
  13. To make the anti-gravity sprinkles melt the pink candy melts in the microwave in 15 second increments, stirring after each heating, until melted. Place the candy melts about 1 inch fromt he top of the paper straw to about halfway down. Sprinkle the candy melts with the Egg Hunt Sprinkle Mixture. Stick in the freezer to harden. To make it look more real put more pink candy on the bottom portion of the candy to thicken it and sprinkle it with the Egg Hunt Sprinkle Mix. Freeze for 1 minute.
  14. Stick the 1 inch top piece of the straw into a hole in the empty sprinkles container. Tape the remaining holes shut. Place 1-2 tablespoons of the Egg Hunt sprinkle mixture in the empty bottle and put on the cap with holes in it. Stick the other end (it should be half of the straw with nothing on it) into the cake at an angle so it looks like the sprinkles are flowing down onto the cake. Sprinkle a few tablespoons of the Egg Hunt Sprinkles in the middle of the cake around the sprinkled straw.
  15. Add green food coloring to the reserved frosting. Pipe it around the top edge of the cake.
  16. Enjoy!
Notes
A Hezzi-D original recipe
Recipe by Hezzi-D's Books and Cooks at https://www.hezzi-dsbooksandcooks.com/welcome-spring-anti-gravity-drip-cake-springsweetsweek/