A fun way to bring Easter decorations to dessert.
If you would rather not use gelatin, keep the whipped cream fluffy with a pinch ofmeringuepowder.
Coat a 13- x 9-inch baking pan with baking spray, and line bottom of pan with parchment paper.
Credit:Victor Protasio; Food Stylist: Emily Nabors Hall; Prop Stylist: Mary Clayton Carl Jones
Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
Whisk together buttermilk, lemon zest and juice, and vanilla in separate medium bowl.
Add eggs, 1 at a time, beating on medium speed just until blended after each addition.
Spoon batter into prepared pan, spreading evenly.
Transfer pan to a wire rack; cool completely, 1 hour to 1 hour, 30 minutes.
Meanwhile, prepare the Whipped Cream Topping: Sprinkle gelatin over 4 teaspoons water in a small microwavable bowl.
Let stand 5 minutes to hydrate.
Microwave gelatin on HIGH in 5-second intervals until melted, about 15 seconds total.
With mixer running, slowly stream in gelatin mixture; beat until stiff peaks form, about 30 seconds.
Chill until ready to use.
Spread Whipped Cream Topping over Lemon Cake.
Gently lay stencil over cake; top as desired with blue, yellow, and pink sprinkles.
Remove stencil; add green sprinkles around edges of cake.
Store, covered, in refrigerator until ready to serve, up to 1 day.
