PREPARATION:

Cake

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan, or two 9-inch round pans.
2. Cream together the shortening and sugar. Beat in the eggs. Add the flour, milk, vanilla, raspberry extract and red color and beat to a soft smooth batter.
3. Bake 20 to 30 minutes in the preheated oven, or until tester inserted in the center of the cake comes out clean.
4. Repeat steps again but this time use lemon extract and yellow color for the lemon cake.
5. Assemble by slicing tiers and assembling using alternating tiers of cake (lemon and raspberry) and filling with a thin layer of butter cream to create a striped look.
6. Ice entire cake.

Vanilla Buttercream

1. Place water, sugar and vinegar in a pot together and boil until it comes to 260 degrees.
2. Meanwhile, as the sugar is cooking, whip egg whites to a stiff peak on high speed. Once stiff peak has been reached, reduce mixer speed to 2 (medium speed).
3. Add hot sugar to the meringue and whip on speed 2 until cool.
4. Once cool add the butter in increments of a few at a time.
5. Whip on high speed once all the butter is in the bowl, approximately 3-4 minutes.