INGREDIENTS
2 1/2 tbsp
Lemon, zest
2 1/4 cups
Raspberries
6
Egg whites
6
Egg yolks
6 tbsp
Lemon juice, fresh
2 1/2 cups
All purpose flour
4 tsp
Baking powder
1 1/2 cups
Granulated sugar
12 cups
Powdered sugar
1/2 tsp
Salt
1
Pearl Sprinkles
1/2 cup
Sugar
1 tsp
Vanilla extract
1 1/4 cups
Vegetable shortening
36 tbsp
Butter, unsalted
3/4 cup
Milk
3/4 cup
Sour cream
1 tbsp
Water or milk
1
Fondant
1/4 cup
Water
Yellow pearl dust