Directions

• In a large bowl, beat the cake mixes, eggs, water, lemonade
• concentrate, butter and lemon peel. Transfer to three greased and
• floured 9-in. round baking pans. Bake at 350° for 20-25 minutes
• or until a toothpick inserted near the center comes out clean. Cool
• for 10 minutes before removing from pans to wire racks to cool
• completely.
• Meanwhile, line three greased 15-in. x 10-in. x 1-in. baking pans
• with parchment paper; set aside.
• In a large heavy saucepan, combine corn syrup and sugar. Bring to a
• boil over medium heat, stirring occasionally. Cover and cook for 3
• minutes to dissolve sugar crystals. Uncover and cook, without
• stirring, until a candy thermometer reads 300° (hard-crack
• stage).
• Remove from the heat; stir in lemon extract and food coloring (keep
• face away from mixture as flavoring is very strong). Immediately
• pour into prepared pans forming small zigzag shapes. Let cool
• completely.
• For filling, beat cream in a small bowl until soft peaks form; set
• aside. In another bowl, beat cream cheese until smooth. Beat in the
• confectioners' sugar, lemon curd and lemon peel. Fold in whipped
• cream.
• Place one cake layer on a serving plate; spread with 1 cup filling.
• Repeat. Top with remaining cake layer.
• For frosting, in a large bowl, beat the cream cheese, butter, lemon
• curd, vanilla and salt until smooth. Gradually beat in
• confectioners' sugar. Frost top and sides of cake. Break candy into
• shards; insert into frosting forming rays of sunlight. Sprinkle cake
• with edible glitter. Refrigerate leftovers. Yield: 16 servings.