Shades of (sugar-free) Pink

I hope everyone enjoyed Mother’s Day on Sunday! I definitely did.

My younger sister and I…..(wait for it)…..

(1987 Bowl Cuts!!!!)
…cooked a nice late brunch/dinner (Brinner?) for our family. We ate lemon-ricotta pancakes, a veggie frittata, some-what healthy berry french toast, some other munchies and, of course, a cake for dessert.

Since my grandmothers are both diabetic, I had to alter the Vanilla Butter Cake recipe normally used for our custom cakes. So I decided to bake a Splenda Spring Fling Layer Cake with some alterations. I added some salt, lemon zest, extra vanilla and love (awww).

I also filled some layers with raspberry preserves, fresh blackberries and our vanilla buttercream. Yum!

Although it was plain white on the outside…

….it was colorful in the inside!

I made 5 layers in gradual shades of pink….


Look at those huge blackberries!

Everyone loved the pink colors as well as the taste — so it was a new family hit!

All in all, we had a great day. Love you Mom!

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2 Responses to Shades of (sugar-free) Pink

  1. Jamie October 26, 2010 at 5:03 pm #

    Our bowl cuts = no. I'm surprised Mom didn't attack us with a Flowbee. Love you mom!

  2. Alissa May 11, 2010 at 9:55 pm #

    Those cake slices are beautiful! The colors are amazing and the fresh berries inside make it spectacular. So Martha.

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