We had very special friends visiting from out of state this past weekend. We hadn't seen them in almost five years, so we were thrilled! Needless to say, I just had to make a special cake for their visit. I baked a lemon layer cake (which was my vanilla cake recipe with the zest of 1 lemon and 1 tsp lemon extract added to the batter- click here for the vanilla cake recipe). Then, I made a raspberry mousse filling out of raspberry fruit yogurt, whipped cream and gelatin. To add a little more of the raspberry flavor, I "poked" the cake and soaked it with raspberry jello (before it had set). It was pretty to look at too, once we cut into it, plus it produced a very moist cake. The frosting I made was a lemon-flavored buttercream which I actually mixed with cream cheese to make it more tangy. This, however, didn't work 100% successfully with my idea of making a rose-covered cake because the cream cheese frosting made the roses on the side of the cake "sag"- as you can see on the pictures. So, next time I make a rose cake, I will definitely be using a stiff consistency buttercream. I do like the rose design and will be making it again in the future.