ULTIMATE Summer Lemonade Cake! _ How To Cake It with Yolanda Gampp
### How to Make a Lemonade Stand Cake: A Step-by-Step Guide
#### Introduction
It’s really hot in Toronto this weekend, and all I’ve been thinking about is having a nice cold glass of lemonade. So, I decided to make a lemonade stand cake! This cake is decorated with some gorgeous sugar cookies made by Megan. If you’re a fan of lemons, you’ll love this recipe. I’ve already made two other lemon cakes on this channel: the pink lemonade visual cake and the lemon meringue mega cake. But now, I wanted to try something new—lemon shortbread bars to put inside this cake.
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#### Making Lemon Shortbread Bars
The lemon shortbread bars are really easy to make but require some preparation time since you need to let them set before cutting. The shortbread crust is simple—it consists of butter, flour, icing sugar, and a pinch of salt. You can mix the ingredients by hand, with a mixer, or using a food processor.
1. **Prepare the Crust**: Press the dough into the bottom of a rectangular pan.
2. **Bake the Crust**: Bake the crust on its own, which is affectionately called “lined bacon” in some circles (it could be a movie series!).
3. **Make the Lemon Filling**: While the crust is baking, prepare the lemon filling made with freshly squeezed lemon juice, freshly grated lemon zest, sugar, eggs, and a bit of flour.
4. **Assemble the Bars**: Pour the filling on top of the crust and bake again. Once done, let it cool completely and chill in the fridge to set.
If you don’t want to make the entire cake, at least make the lemon shortbread bars—they’re so good and easy!
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#### Baking the Cake
For the cake part, I baked two rectangular pans of vanilla cake. One pan was dyed pink because I love the combination of pink and yellow—it reminds me of pink lemonade. After baking, I cooled and chilled the cakes.
1. **Level and Prepare**: Level each cake and remove any caramelization from the bottom.
2. **Layering**: Use a ruler to cut the cake into strips lengthwise. The first strip needs to be twice as wide as the second strip. This creates three layers when combined.
3. **Soak in Syrup**: Shower all the layers with simple syrup, adding more lemons for extra flavor.
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#### Assembling the Cake
I removed the lemon shortbread bars from the pan carefully and cut them to fit inside the cake. I trimmed any excess and ensured the thick strip was the same size as the cake layers. While doing this, I wondered about the practicality of a lemonade stand business—like whether kids could afford the necessary shields or sanitization machines.
1. **Flavoring Buttercream**: I flavored some Italian meringue buttercream with lemon curd to give it a slight yellow tint.
2. **Stacking Layers**: I stacked the cake layers, alternating pink and vanilla, adding lemon buttercream in between. The placement of the lemon shortbread bar was strategic—higher up to avoid squashing it under the weight of the cake.
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#### Crumb Coating and Icing
After stacking, I put the cake back in the fridge to chill before applying a crumb coat with leftover lemon buttercream. Once chilled, I iced the cake using plain Italian meringue buttercream and a bench scraper to ensure a smooth finish.
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#### Decorating with Fondant
To decorate the cake, I rolled out three slabs of white fondant and one slab of pink for the top. The goal was to cover the sides in panels (a technique I refer to as “paneling”).
1. **Measuring**: Measure the height and width of the cake before rolling out the fondant.
2. **Applying Panels**: Cut each panel to fit the exact measurements, ensuring they match the cake’s dimensions. The process was flawless—unlike most cakes, all four sides were completely equal (a groundbreaking achievement!).
3. **Adding Stripes**: I cut thin pink strips from a sheet of fondant and attached them to the cake using water. This created a stripe pattern around the top.
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#### Adding Sugar Cookies
Megan’s sugar cookies added the finishing touch to my lemonade stand theme. These gorgeous cookies included:
- A sign on the front of the cake.
- Lemon clusters along the sides.
- Pitchers, bowls of lemons, and glasses on top.
- Mini squares stacked with icing sugar for a unique look.
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#### Conclusion
This lemonade stand cake is more than just dessert—it’s an artistic creation. With pink stripes inside (a delightful “pinkception” moment!), beautiful fondant panels, and Megan’s stunning sugar cookies, this cake is truly one-of-a-kind.
If you’re inspired to try making your own lemonade stand cake or want to learn how to make Megan’s sugar cookies, check out our upcoming Bake You Happy tutorials. There’s something for everyone—cupcakes, tie-dye cakes, and more!
Finally, as I cut into the cake, I couldn’t help but feel a sense of pride in my creation. It was everything I imagined—a delicious blend of lemons, layers, and creativity.
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If you enjoyed this article, don’t forget to leave a comment below and share your thoughts!
"WEBVTTKind: captionsLanguage: enit's really hot in toronto this weekend all i've been thinking about is having a nice cold glass of lemonade so i decided to make a lemonade stand cake and i'm decorating it with some gorgeous sugar cookies made by megan now i've already made two other lemon cakes on this channel i made pink lemonade the visual cake and i made the lemon meringue mega cake so i kept thinking like what haven't i done with lemons and i decided that i wanted to make lemon shortbread bars to put inside this cake these lemon shortbread bars are really easy to make but you do have to make them ahead of time and let them set so that you can cut them and put them in your cake the shortbread crust is really simple it just has butter flour icing sugar and a pinch of salt and you can mix it all together either with your hands or a mixer or a food processor and then you press it into the bottom of your rectangular pen then you need to bake the crust on its own which they call lined bacon yeah it could be a movie series everybody is getting in line for this movie while your crust is baking you can prepare the lemon filling that gets poured on top and that filling is made out of freshly squeezed lemon juice freshly grated lemon zest sugar eggs and a bit of flour then you pour the filling on top of your crust and then you bake it all again and once it's done you let it cool completely and i put mine in the fridge to chill and set so it would be ready to put inside my cake if you guys don't want to make this whole cake at least make the lemon shortbread bars they're so good they're so easy and i think it's like a perfect summer dessert for the cake part of this cake i baked two rectangular pans of my vanilla cake i dyed one of the pans pink because there's something about like pink and yellow i really like and it makes me think of pink lemonade it's very how to cake it my cakes are baked cooled chilled the next thing i want to do is level each cake and then remove the caramelization from the bottom now i can layer these cakes into two and then remove all the caramelization from the sides the next thing i need to do is use my ruler and cut this cake into strips lengthwise i'm cutting each cake into two strips and the first strip needs to be twice as wide as the second strip the first two thicker strips are two layers and then the two thinner strips when put together are the same size as the thicker strip so that's three layers i did this to both cakes and now i have a total of six layers of cake three of them are pink three of them are just vanilla and now i'm gonna shower them all with simple syrup but not any simple syrup lemon simple syrup more lemons while the syrup is soaking into my cakes i'm going to remove my lemon shortbread bars from the pan you want to be really careful you can just run a knife or a spatula along the sides because we don't want to rip off that lemon layer you can just sift some icing sugar onto the top surface of the lemon bars then i laid down a piece of parchment and a smaller rectangular pen inside and then i flipped my bars out and then i flipped them onto a board now i'm going to cut the bars to fit inside my cake so i trim the edges wherever i need to and then i make sure to cut the thick strip out to the exact same size as my cake layers i i wonder what's gonna happen to the lemonade stand business first of all i don't think any little kid could afford like the shields handing out masks you know what i mean a sanitization machine for the glasses now it's like it's too much of a business venture so yeah now what i want to do is flavor some of my italian meringue buttercream lemon so in order to do this all i'm doing is adding some lemon curd into my buttercream and stirring it in and i wanted it to be a little more yellow like the lemon curd doesn't really color the buttercream it just makes it you know slightly more yellow so i added a little bit of yellow gel coloring to really bring out the yellow so basically we're building a rectangle that's gonna be tall and that's like our little table that we're gonna sell lemonade on so the cake was a pink layer lemon buttercream a plain layer lemon buttercream a pink layer lemon buttercream a plain layer lemon buttercream lemon bar right then lemon buttercream then a pink layer lemon buttercream and then a plain layer whoa what made you choose the placement of lemon i thought about it first i was going to put it at the bottom but then i was afraid that the weight of all the cake and buttercream might squash the filling on the bar so i decided i'm gonna put it higher up but not only that the placement of the lemon shortbread bar in the cake is gonna help me with the decorating and you'll see why when we get there so now that i've filled and stacked my cake really nicely straight up and down i just want to put it in the fridge to chill before i crumb coat i never had a lemonade stand not even once but i grew up in an apartment so throwing lemonade off a balcony is actually an offense so i got left out of the lemonade stand business i'm taking my cake back out of the fridge and at this point i want to take a moment to measure and make sure my cake is still level at the top and that it's all straight up and down on the sides if it's not this is the perfect time to trim the sides of your cake or re-level the top because we really want this to be a perfect rectangle now we can crumb coat and chill this rectangle i have more lemon buttercream left over so i'm going to use that for my crumb coat and then pop it in the fridge to chill now that my crab coat is chilled i'm going to ice this cake i'm icing it with plain italian meringue buttercream and i'm going to use a bench scraper to really help me perfect the sides and keep everything nice and straight i'm happy with how my cake is iced at this point i'm gonna put it back in the fridge to chill and while it's chilling i'm going to roll out some fondant the first thing you need to do is always measure your cake so make sure you've measured your cake before you roll your fondant you want to know how high it is and then how wide the sides are now i'm gonna roll out three slabs of white fondant keeping those measurements in mind i wanna roll it a bit bigger than i need it so i can trim away the excess and i'm rolling out three long slabs one will cover the front one will cover the back and one will be cut in half and cover the shorter sides i also want to roll out one slab of pink because i'm going to cover the top of the table in pink and then i want to roll out a sheet of thinner pink fondant which i will cut stripes from when i roll out the fondant i like to place it individually on cake boards and place it in the fridge to chill i find this extra helpful when it's summer and when i'm covering a cake like this in panels as i refer to it so when you measure your cake you always want to measure all the way around because even though it might look perfect to you one side could be just slightly higher than another and you want to cut your fondant to the height of the highest side but i have to tell you something phenomenal happened with this cake are you even ready all four sides were completely equal i don't think you understand how groundbreaking that is i really don't can you insert like olympic stadium type cheering so i've cut my white fondant slab to the exact height of the cake i'm going to cover the two shorter sides first so i'm going to line up like the straight top and the straight side with my cake and use a fondant smoother to smooth it on i always start by covering two opposite sides and in this case i'm covering the two short sides of the rectangle now i can use my ruler and a knife to trim away the excess along the other side and you want to use the middle of the blade and use your cake as a guide cutting slowly down so you know you're cutting straight along the cake if it's really warm and you feel like your fondant is dragging you can also chill the cake before making this cut now i'm going to repeat this process but with the two longer sides so once again i'm cutting my slabs to the exact height of my cake making sure they're wider than my cake i cut one side straight line it up smooth it on and then i trim away the excess you usually just drape a really long piece of fondant over the cake and smooth it as usual you're not paying attention i don't usually do that with square cakes i usually do that with round cakes i need to answer i was just asking you're testing you're testing me excuse me excuse me long time how to cake it viewers please leave a comment below if you were wondering why i didn't drape the fondant over the square because i know you know i know you didn't expect me to do that you know what i like i like that i feel like i like to tell myself i have my own like bay hive you know like beyonce yo-yos they are they are that's what i'm saying the yo-yo is always like rise to the occasion and answer you're obviously not a yo-yo aur han no i'm a human not okay now i can cover the top of the cake with a panel of pink i want to make sure to measure the top of my cake and then i'm going to cut two perpendicular sides of the rectangle perfectly straight and then carefully pick up the fondant like line it up with the straight sides and now you need to cut away the excess on the other two sides this time you do it from above so what you can do is mark on the sides of the fondant where it meets the cake lay your ruler on top look down and use your knife flush against the cake but this time in a downward motion across the top from that same slab of pink fondant i want to cut out four equal strips so i cut out four equal strips that were about three quarters of an inch in length and i'm going to be using that to sort of frame the top of my cake i want to lightly wet the back of each strip and then i'm going to use my ruler to help me pick up the strip so i can hold it up against the cake and press it right along the top edge so now it's time to add some stripes i'm going to put my cake back in the fridge and pull out the thin sheet of pink fondant i'm going to use a ruler and a sharp paring knife to cut out a whole bunch of stripes my stripes are ready i'm going to cut them to the height i need them so i measured from the bottom of the cake up to that top strip and what i'm going to do is flip all my stripes over brush on a little bit of water really lightly and then i'm going to line them up on my cake you can use a ruler to help mark the base of your cake so you know where you're lining up your stripes and i also use a little bit of foam core that i cut to fit within that area because i knew my ruler would be too long to help me line up the stripe so i used this piece of foam as a ruler and i'm creating this stripe pattern all the way around the cake here's another wonderful thing that happened sometimes when i measure the length of the cake so i could cut the stripes it's never a number that divides evenly guess what it was it's like it's like two home runs in one game i mean i suppose you can make a lemonade stand on any kind of table but i kind of wanted it to look like one of those really nice tablecloths you know and i wanted it to be really pretty because the cookies that megan made me are so gorgeous i'm not just gonna put it on like a white rectangle so megan is one of our dessert artists here at how to cake it and she teaches a lot of our bake you happy tutorials she's basically a sugar cookie queen these cookies are gorgeous and they're really going to turn my cake into a lemonade stand and if you want to learn how to make these cookies yourself there's an upcoming bake you happy live tutorial with megan and you can make this exact set of cookies this is just one of our upcoming bake you happy tutorials there's a list of different artists teaching different things like cupcakes tie dye cake we have something for everyone head to the link in the description below to check them out it's time to add these gorgeous sugar cookies to the cake i have to say like normally things i have to do to my cake make me nervous but in the case of this cake i was so nervous about ruining megan's beautiful cookies i can't even tell you i had them all lined up on a cookie sheet with a baking mat and i really carefully flipped them over and now what i want to do is glue a popsicle stick it's not even a popsicle stick it's like a tongue depressor it's like the thick popsicle stick i want to glue one to the back of each cookie with royal icing so i just iced a little bit of royal icing on to the popsicle stick cleaned off the sides and then gently pressed it on the cookie you want it to be secure but you don't want to press so hard that you ruined the beautiful royal icing underneath you need to let the royal icing dry completely before you add your cookies to the cake so you can do this at any point in the cake process you just need to make sure that royal icing is dry now here's where the lemon shortbread bars really came into play having that bar in the center of my cake really helped to keep the popsicle sticks aligned straight down into my cake as i pushed them in i set up the top really nice so i put the sign on along the front of the cake and then i put like a couple of the lemon clusters along the front like these are the almost like these are the bristol board signs at your lemonade stand and then on top i put the pitcher i put the bowl of lemons and then i have the glasses staggered and since i had leftover lemon shortbread bar what i did was i cut out little mini squares and then i topped them with some more icing sugar and i stacked them i made like little clusters of squares because this is what sets my lemonade stand apart from the other lemonade stands when you come to my stand you get a glass of lemonade and a lemon bar i'm an entrepreneur okay okay i'm gonna cut this cake i'm so excited to cut this cake you know what always excites me and i've said this before by the time i get to the end i often forget what the middle looked like so i i remembered that there was lemon sharp red bars because as i was putting the stick in i felt the shortbread but i totally forgot that i dyed some of the cake pink so then when i cut it open i loved it because there's pink stripes on the outside and you also see pink stripes on the inside it's pinkception if you guys need even more cake you know where to click youit's really hot in toronto this weekend all i've been thinking about is having a nice cold glass of lemonade so i decided to make a lemonade stand cake and i'm decorating it with some gorgeous sugar cookies made by megan now i've already made two other lemon cakes on this channel i made pink lemonade the visual cake and i made the lemon meringue mega cake so i kept thinking like what haven't i done with lemons and i decided that i wanted to make lemon shortbread bars to put inside this cake these lemon shortbread bars are really easy to make but you do have to make them ahead of time and let them set so that you can cut them and put them in your cake the shortbread crust is really simple it just has butter flour icing sugar and a pinch of salt and you can mix it all together either with your hands or a mixer or a food processor and then you press it into the bottom of your rectangular pen then you need to bake the crust on its own which they call lined bacon yeah it could be a movie series everybody is getting in line for this movie while your crust is baking you can prepare the lemon filling that gets poured on top and that filling is made out of freshly squeezed lemon juice freshly grated lemon zest sugar eggs and a bit of flour then you pour the filling on top of your crust and then you bake it all again and once it's done you let it cool completely and i put mine in the fridge to chill and set so it would be ready to put inside my cake if you guys don't want to make this whole cake at least make the lemon shortbread bars they're so good they're so easy and i think it's like a perfect summer dessert for the cake part of this cake i baked two rectangular pans of my vanilla cake i dyed one of the pans pink because there's something about like pink and yellow i really like and it makes me think of pink lemonade it's very how to cake it my cakes are baked cooled chilled the next thing i want to do is level each cake and then remove the caramelization from the bottom now i can layer these cakes into two and then remove all the caramelization from the sides the next thing i need to do is use my ruler and cut this cake into strips lengthwise i'm cutting each cake into two strips and the first strip needs to be twice as wide as the second strip the first two thicker strips are two layers and then the two thinner strips when put together are the same size as the thicker strip so that's three layers i did this to both cakes and now i have a total of six layers of cake three of them are pink three of them are just vanilla and now i'm gonna shower them all with simple syrup but not any simple syrup lemon simple syrup more lemons while the syrup is soaking into my cakes i'm going to remove my lemon shortbread bars from the pan you want to be really careful you can just run a knife or a spatula along the sides because we don't want to rip off that lemon layer you can just sift some icing sugar onto the top surface of the lemon bars then i laid down a piece of parchment and a smaller rectangular pen inside and then i flipped my bars out and then i flipped them onto a board now i'm going to cut the bars to fit inside my cake so i trim the edges wherever i need to and then i make sure to cut the thick strip out to the exact same size as my cake layers i i wonder what's gonna happen to the lemonade stand business first of all i don't think any little kid could afford like the shields handing out masks you know what i mean a sanitization machine for the glasses now it's like it's too much of a business venture so yeah now what i want to do is flavor some of my italian meringue buttercream lemon so in order to do this all i'm doing is adding some lemon curd into my buttercream and stirring it in and i wanted it to be a little more yellow like the lemon curd doesn't really color the buttercream it just makes it you know slightly more yellow so i added a little bit of yellow gel coloring to really bring out the yellow so basically we're building a rectangle that's gonna be tall and that's like our little table that we're gonna sell lemonade on so the cake was a pink layer lemon buttercream a plain layer lemon buttercream a pink layer lemon buttercream a plain layer lemon buttercream lemon bar right then lemon buttercream then a pink layer lemon buttercream and then a plain layer whoa what made you choose the placement of lemon i thought about it first i was going to put it at the bottom but then i was afraid that the weight of all the cake and buttercream might squash the filling on the bar so i decided i'm gonna put it higher up but not only that the placement of the lemon shortbread bar in the cake is gonna help me with the decorating and you'll see why when we get there so now that i've filled and stacked my cake really nicely straight up and down i just want to put it in the fridge to chill before i crumb coat i never had a lemonade stand not even once but i grew up in an apartment so throwing lemonade off a balcony is actually an offense so i got left out of the lemonade stand business i'm taking my cake back out of the fridge and at this point i want to take a moment to measure and make sure my cake is still level at the top and that it's all straight up and down on the sides if it's not this is the perfect time to trim the sides of your cake or re-level the top because we really want this to be a perfect rectangle now we can crumb coat and chill this rectangle i have more lemon buttercream left over so i'm going to use that for my crumb coat and then pop it in the fridge to chill now that my crab coat is chilled i'm going to ice this cake i'm icing it with plain italian meringue buttercream and i'm going to use a bench scraper to really help me perfect the sides and keep everything nice and straight i'm happy with how my cake is iced at this point i'm gonna put it back in the fridge to chill and while it's chilling i'm going to roll out some fondant the first thing you need to do is always measure your cake so make sure you've measured your cake before you roll your fondant you want to know how high it is and then how wide the sides are now i'm gonna roll out three slabs of white fondant keeping those measurements in mind i wanna roll it a bit bigger than i need it so i can trim away the excess and i'm rolling out three long slabs one will cover the front one will cover the back and one will be cut in half and cover the shorter sides i also want to roll out one slab of pink because i'm going to cover the top of the table in pink and then i want to roll out a sheet of thinner pink fondant which i will cut stripes from when i roll out the fondant i like to place it individually on cake boards and place it in the fridge to chill i find this extra helpful when it's summer and when i'm covering a cake like this in panels as i refer to it so when you measure your cake you always want to measure all the way around because even though it might look perfect to you one side could be just slightly higher than another and you want to cut your fondant to the height of the highest side but i have to tell you something phenomenal happened with this cake are you even ready all four sides were completely equal i don't think you understand how groundbreaking that is i really don't can you insert like olympic stadium type cheering so i've cut my white fondant slab to the exact height of the cake i'm going to cover the two shorter sides first so i'm going to line up like the straight top and the straight side with my cake and use a fondant smoother to smooth it on i always start by covering two opposite sides and in this case i'm covering the two short sides of the rectangle now i can use my ruler and a knife to trim away the excess along the other side and you want to use the middle of the blade and use your cake as a guide cutting slowly down so you know you're cutting straight along the cake if it's really warm and you feel like your fondant is dragging you can also chill the cake before making this cut now i'm going to repeat this process but with the two longer sides so once again i'm cutting my slabs to the exact height of my cake making sure they're wider than my cake i cut one side straight line it up smooth it on and then i trim away the excess you usually just drape a really long piece of fondant over the cake and smooth it as usual you're not paying attention i don't usually do that with square cakes i usually do that with round cakes i need to answer i was just asking you're testing you're testing me excuse me excuse me long time how to cake it viewers please leave a comment below if you were wondering why i didn't drape the fondant over the square because i know you know i know you didn't expect me to do that you know what i like i like that i feel like i like to tell myself i have my own like bay hive you know like beyonce yo-yos they are they are that's what i'm saying the yo-yo is always like rise to the occasion and answer you're obviously not a yo-yo aur han no i'm a human not okay now i can cover the top of the cake with a panel of pink i want to make sure to measure the top of my cake and then i'm going to cut two perpendicular sides of the rectangle perfectly straight and then carefully pick up the fondant like line it up with the straight sides and now you need to cut away the excess on the other two sides this time you do it from above so what you can do is mark on the sides of the fondant where it meets the cake lay your ruler on top look down and use your knife flush against the cake but this time in a downward motion across the top from that same slab of pink fondant i want to cut out four equal strips so i cut out four equal strips that were about three quarters of an inch in length and i'm going to be using that to sort of frame the top of my cake i want to lightly wet the back of each strip and then i'm going to use my ruler to help me pick up the strip so i can hold it up against the cake and press it right along the top edge so now it's time to add some stripes i'm going to put my cake back in the fridge and pull out the thin sheet of pink fondant i'm going to use a ruler and a sharp paring knife to cut out a whole bunch of stripes my stripes are ready i'm going to cut them to the height i need them so i measured from the bottom of the cake up to that top strip and what i'm going to do is flip all my stripes over brush on a little bit of water really lightly and then i'm going to line them up on my cake you can use a ruler to help mark the base of your cake so you know where you're lining up your stripes and i also use a little bit of foam core that i cut to fit within that area because i knew my ruler would be too long to help me line up the stripe so i used this piece of foam as a ruler and i'm creating this stripe pattern all the way around the cake here's another wonderful thing that happened sometimes when i measure the length of the cake so i could cut the stripes it's never a number that divides evenly guess what it was it's like it's like two home runs in one game i mean i suppose you can make a lemonade stand on any kind of table but i kind of wanted it to look like one of those really nice tablecloths you know and i wanted it to be really pretty because the cookies that megan made me are so gorgeous i'm not just gonna put it on like a white rectangle so megan is one of our dessert artists here at how to cake it and she teaches a lot of our bake you happy tutorials she's basically a sugar cookie queen these cookies are gorgeous and they're really going to turn my cake into a lemonade stand and if you want to learn how to make these cookies yourself there's an upcoming bake you happy live tutorial with megan and you can make this exact set of cookies this is just one of our upcoming bake you happy tutorials there's a list of different artists teaching different things like cupcakes tie dye cake we have something for everyone head to the link in the description below to check them out it's time to add these gorgeous sugar cookies to the cake i have to say like normally things i have to do to my cake make me nervous but in the case of this cake i was so nervous about ruining megan's beautiful cookies i can't even tell you i had them all lined up on a cookie sheet with a baking mat and i really carefully flipped them over and now what i want to do is glue a popsicle stick it's not even a popsicle stick it's like a tongue depressor it's like the thick popsicle stick i want to glue one to the back of each cookie with royal icing so i just iced a little bit of royal icing on to the popsicle stick cleaned off the sides and then gently pressed it on the cookie you want it to be secure but you don't want to press so hard that you ruined the beautiful royal icing underneath you need to let the royal icing dry completely before you add your cookies to the cake so you can do this at any point in the cake process you just need to make sure that royal icing is dry now here's where the lemon shortbread bars really came into play having that bar in the center of my cake really helped to keep the popsicle sticks aligned straight down into my cake as i pushed them in i set up the top really nice so i put the sign on along the front of the cake and then i put like a couple of the lemon clusters along the front like these are the almost like these are the bristol board signs at your lemonade stand and then on top i put the pitcher i put the bowl of lemons and then i have the glasses staggered and since i had leftover lemon shortbread bar what i did was i cut out little mini squares and then i topped them with some more icing sugar and i stacked them i made like little clusters of squares because this is what sets my lemonade stand apart from the other lemonade stands when you come to my stand you get a glass of lemonade and a lemon bar i'm an entrepreneur okay okay i'm gonna cut this cake i'm so excited to cut this cake you know what always excites me and i've said this before by the time i get to the end i often forget what the middle looked like so i i remembered that there was lemon sharp red bars because as i was putting the stick in i felt the shortbread but i totally forgot that i dyed some of the cake pink so then when i cut it open i loved it because there's pink stripes on the outside and you also see pink stripes on the inside it's pinkception if you guys need even more cake you know where to click you\n"