It’s officially the last weekend of summer–womp womp! But before the leaves change colors and the beautiful brisk Fall weather nestles in, let’s celebrate this weekend with a few fresh flavors of summer!

Last week, I made a lemon cake that served as dessert and also as the centerpiece for our gameday tablescape! Garnished with fresh flowers in Ole Miss colors, of course, this cake is not to miss! It’s delicious!!!

If you’re not too savvy with red + blue, I’ve listed a few fresh flower ideas in other team colors below. I’d love to see your festive gameday photos! Please share on the “Savvy Swap” page! EnJOY!

Alabama: Clover + White Roses

Arkansas: White Gladiolas + Cardinals or Deep Red Gerber Daisy

Auburn: Thistle + Burnt Orange Roses

Florida: Delphimium + Orange Gerber Daisy

Georgia: Black (deepest purple) Pansies + Red Roses, garnish with blackberries

LS (who?): Purple Iris + Yellow Tulips

Mississippi State: Maroon Pansies or Mums + White Roses or Cotton

Ole Miss: Blue Hydrangeas + Red Roses

Oregon: Sunflowers + Greenery

SMU: Delphimium + Red Gerber Daisies

Tennessee: Orange Roses + White Chamomile or White Roses

UT: Burnt Orange Roses + White Calla Lilly

UCLA: Blue Hydrangeas + Yellow Roses

Vanderbilt: Black (deepest purple) Pansies + Dried Hydrangeas (spray painted gold), garnish with blackberries

**Please let me know if your school isn’t listed, and I will be more than happy to include on the list! Also, please note that not all of these florals are edible, therefore do not eat the flowers!

Lemon Layered Cake

you will need…

2 boxes white cake mix

4 lemons

2 2/3 cups sugar

1 cup salted butter, + more for buttering pans

6 eggs

1 quart heavy whipping cream

2 teaspoons vanilla

1 teaspoon unflavored gelatin

1/2 cup powdered sugar

Make cake according to box instructions, and equally distribute batter into four buttered 8 1/2″ round cake pans. Bake according to directions (keep a close eye on your cake, as you do not want it to overcook!).

*Savvy Hint: I’ve tried this recipe time and time again with various cake recipes from scratch. They are okay, but it doesn’t make a vast difference in taste. Save the time + effort, and use a box cake mix. I think the texture is better, and the flavors of the lemon curd + whipped cream frosting steal the show and make this cake extra special!

While the cake is baking in the oven, combine 2 tablespoons of grated lemon rind, juice of 4 lemons, sugar and butter in saucepan over low heat. Stir well until sugar dissolves. Turn heat to medium, and slowly stir in 2 slightly beaten eggs. Continue to stir, and add remaining 4 slightly beaten eggs, stirring constantly. Be careful not to bring to a boil. Stir, stir, stir for about 8-10 minutes or until mixture is thickened(you will know when it reaches this point). Remove from heat.

Once cake is baked, remove from oven and allow to slightly cool for a few minutes. Using a bread knife and the cake pan as your guide, carefully cut the tops of the cake off to level the cake layers. While cake is warm, spread two tablespoons of lemon filling onto the top of each layer of cake. Cover remaining lemon filling and store in the refrigerator.

While the cake is cooling, whip cream and vanilla until almost stiff. Add gelatin and powdered sugar and continue whipping until stiff.

Once cake layers are completely cooled, remove cake from pans and assemble by painting a dollop of whipped frosting onto center of cake platter. Layer cake by placing one layer of cake(cut side facing up) onto the platter followed by 1 tablespoon of lemon filling and 1/4 of the whipped frosting. Continue layering cake in this order–bottom layer: cut side facing up, 2nd layer: cut side facing down, 3rd layer: cut side facing up, 4th layer: cut side facing down. This will keep your cake from looking like the Leaning Tower of Pisa! 

Refrigerate cake overnight before serving to achieve peak performance. Garnish with fresh flowers, and enJOY!

*Savvy Hint: When I was a little girl, I remember my grandmother, Liss, teaching me the wise trick of painting the top of the cake platter with a dollop of icing to prevent the cake from sliding…words of wisdom I follow to this day!


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