Shades of (sugar-free) Pink

I hope everyone enjoyed Mother’s Day on Sunday! I definitely did.

My younger sister and I…..(wait for it).....

(1987 Bowl Cuts!!!!)

…cooked a nice late brunch/dinner (Brinner?) for our family. We ate lemon-ricotta pancakes, a veggie frittata, some-what healthy berry french toast, some other munchies and, of course, a cake for dessert.

Since my grandmothers are both diabetic, I had to alter the Vanilla Butter Cake recipe normally used for our custom cakes. So I decided to bake a Splenda Spring Fling Layer Cake with some alterations. I added some salt, lemon zest, extra vanilla and love (awww).

I also filled some layers with raspberry preserves, fresh blackberries and our vanilla buttercream. Yum!

Although it was plain white on the outside...

....it was colorful in the inside!

I made 5 layers in gradual shades of pink....

Pretty!

Look at those huge blackberries!

Everyone loved the pink colors as well as the taste -- so it was a new family hit! 

All in all, we had a great day. Love you Mom!