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When we were planning our daughter’s baby shower, I knew I wanted something extra special for the dessert table. The theme was “Twinkle, Twinkle, Little Star,” and I thought, what better way to celebrate than with a star-shaped cake glowing with sunshine-yellow lemon flavor?
I didn’t have a fancy star-shaped cake pan, so I decided to create one myself. With a little creativity and a sharp knife, I transformed two round cakes into a shining star centerpiece. It was not only fun, but also surprisingly simple—and the result was a light, airy, and refreshing Lemon Chiffon Cake that perfectly fit the whimsical theme. Everyone commented on how the cake’s whipped cream cheese icing was so refreshing, and the candied lemon slices I used as decoration gave it that extra sparkle of charm.
Let me share the whole process with you—from shaping the cake, to making the icing and decorations, and of course the recipe itself—so you can bring this delightful creation to life in your own kitchen.
Shaping the Star Cake
To make life easier you can get a star shaped pan here.
Instead of buying a specialty pan, I used two 9-inch round pans for the chiffon cake layers. After baking and cooling the cakes, I cut one of the rounds into a pentagon shape—the “center” of the star. Then, I carefully trimmed the second cake into five triangles. These became the star’s points, which I arranged around the pentagon to form a complete star.
It felt a little like putting together a puzzle, but once the pieces were snug together, I could already see the magic happening. The star shape looked both playful and elegant, a perfect fit for Yulia’s celebration.
Tip: Use a serrated bread knife for trimming the cakes—it helps you get smoother cuts without crumbling the delicate chiffon texture.
Candied Lemon Slices & Lemon Peel Garnish
To keep with the bright lemon theme, I made candied lemon slices for decoration. The process was easy but added a touch of elegance to the cake. I sliced fresh lemons into thin rounds and simmered them in a simple syrup (equal parts sugar and water) until they turned glossy and translucent. Once cooled, the slices held a beautiful, jewel-like sheen and were the perfect edible garnish.I also used strips of lemon peel twisted into curls to scatter around the cake. They looked like little golden ribbons and reinforced the fresh citrus fragrance. Between the candied slices and the peel curls, the cake looked every bit the radiant “star” centerpiece we had imagined.
You can also use candied lemon slices which you can get here.
The Refreshing Whipped Cream Cheese Icing
Traditional chiffon cakes often pair with buttercream, but I wanted something lighter to match the airy texture of the cake itself. So I made a whipped cream cheese icing. It combined softened cream cheese with heavy whipping cream, powdered sugar, vanilla, lemon juice, zest, and just a pinch of turmeric for a natural yellow tint.
I use my trusty KitchenAid stand mixer to help get the icing consistency just right.
The result was creamy but not heavy, with just enough tanginess to balance the sweetness. It spread beautifully over the star-shaped cake and held up well for decorating. Several guests remarked how refreshing it tasted compared to richer icings, especially paired with the lemon chiffon’s delicate crumb.
The Recipe
Lemon Chiffon Cake
Ingredients:
4 large eggs
1 cup sugar (divided)
1/4 cup vegetable oil
1/4 cup fresh lemon juice
Zest of 1 lemon
1 tsp vanilla extract
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
Instructions:
1. Preheat oven to 375°F. Grease and line two 9-inch round pans.
2. Separate the eggs. Beat the yolks with 1/2 cup sugar until pale and creamy. Add oil, lemon juice, zest, and vanilla extract. Mix until smooth.
3. In another bowl, whisk flour, baking powder, and salt. Gently fold into the yolk mixture.
4. Beat egg whites until soft peaks form, then gradually add the remaining 1/2 cup sugar. Continue beating until stiff peaks form.
5. Gently fold the whites into the batter until just combined.
6. Divide evenly between the pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
7. Let cool completely before shaping and frosting.
Whipped Cream Cheese Icing
Ingredients:
4 oz cream cheese (softened)
1 cup heavy whipping cream
3 tbsp powdered sugar
1 tsp vanilla extract
1/4 tsp turmeric (optional, for color)
1 tbsp lemon juice and zest
If you don’t already have a lemon zesting tool that collects the zest and is easy to clean I use this one and it’s totally awesome. Highly recommend getting one for all of your zesting needs.
Instructions:
1. Beat cream cheese until smooth.
2. Slowly add whipping cream and beat until thickened.
3. Add powdered sugar, vanilla, lemon juice, zest, and turmeric. Continue whipping until fluffy.
4. Chill slightly before using.
Candied Lemon Slices
Ingredients:
2 lemons, thinly sliced
1 cup sugar
1 cup water
Instructions:
1. Combine sugar and water in a skillet and bring to a simmer.
2. Add lemon slices in a single layer and cook on low heat for 20–30 minutes until translucent.
3. Remove carefully and let cool on parchment paper.
Assembling the Star
1. Cut one cake layer into a pentagon and place it in the center of your serving platter.
2. Slice the second cake into five equal triangles and arrange them around the pentagon to form the star.
3. Spread a thin layer of icing to “glue” the pieces together.
4. Frost the entire cake with whipped cream cheese icing, smoothing the edges to highlight the star shape.
5. Decorate with candied lemon slices and curls of lemon peel.
At the shower, as we unveiled the cake, it immediately drew gasps and smiles. The golden star shimmered under the lights, surrounded by flowers and twinkling decorations. If you’d like the golden “Twinkle Twinkle Little Star” cake topper and other decorations you can find it here. It was a centerpiece, a symbol of the little star we were soon welcoming into the world.