Topaz-Inspired Lemon Cake

Heat oven to 350°F. Grease and flour two 8-inch round cake pans.  

Prepare cake batter as directed on the package. Divide batter evenly between pans.

Bake 26 to 31 minutes, or until a toothpick inserted into the center comes out clean. Cool 10 minutes; then, remove from the pans and place on a cooling rack. Cool 30 minutes; then, place in the freezer for 20 to 30 minutes or until chilled but not completely frozen.

In a large bowl, beat softened butter with an electric mixer on medium-low speed for 2 to 3 minutes or until smooth and creamy. Add powdered sugar in batches, beating until smooth after each addition. Add vanilla, beat until well blended.

Add 2 drops of yellow food color and 1 drop of brown food color to the frosting. Mix until fully incorporated.

Using a serrated knife or a cake leveler, cut rounded tops off cake layers to create a level surface.

Spread a layer of the frosting on top of one of the cake layers; top with the second cake layer. Spread a thin coat of frosting over the entire cake to lock in the crumbs. Freeze for 10 minutes.

Frost the entire cake with another coat of frosting. Place remaining frosting into a piping bag fitted with a coupler.

Use an open star piping tip (such as #32) for the borders around the top and bottom of the cake. Use a leaf piping tip (such as #112) to create ruffle borders along the sides of the cake. Use and small open star piping tip (such as #14) to create smaller accent borders around the cake.

Add edible gold pearls to the cake as desired.