This deliciously simple lemon cake makes a lovely alternative to all of those chocolate treats and will be an impressive addition to the Easter festivities!
- 225g unsalted butter (softened)
- 225g caster sugar
- 4 free range, medium eggs (beaten)
- 225g sieved self raising flour
- 2 teaspoons of baking powder
- 3 teaspoons of good quality lemon essence
- 125g unsalted butter (softened)
- 300g icing sugar
- 2 teaspoon of lemon essence
- 2 tablespoons of lemon curd
- A 14 inch cake board
- 750g pastel coloured, roll out icing
- 125g flower/modelling paste
- Food colouring
1Preheat oven to 180/160(fan)/Gas Mark 4
2Cream the sugar and butter together well until pale and fluffy.
3Next, simply add everything else! Mix the ingredients until combined and then fold the mixture to aerate it. Divide the mixture evenly between two lined, 8 inch tins and pop in the oven for approximately 25 mins. When golden and springy to touch, remove from the oven and allow to cool.
4In the meantime make your butter cream by combining the butter, icing sugar and lemon essence together along with a splash of fresh boiled water. This will loosen it up a little and make it easier to work with.
5Apply a small splodge of buttercream onto the middle of the board and place one of the sponges onto it. Add a good helping of buttercream, along with a layer of lemon curd, and pop the other sponge on top. Carefully cut around the top of the sponge to round off the edge making it more ‘hat’ shaped (A).
6Cover the outside of your carved cake with the remaining buttercream.
7Now to decorate!
8Roll out the icing into a 17inch(ish) circle. Pick it up using your rolling pin and place, centrally, over the middle of the cake.
9Using your hands, gently smooth the icing around the cake being sure not to allow the ‘brim’ section to fold under itself. When you’re happy with the covering, trim the brim to make it neat and, very gently, shape the ripples that will have occurred naturally to give the hat some movement.
10Colour your flower paste with the your chosen food colouring and kneed well until a solid colour. Thinly roll it out into a strip (on an icing sugared board to stop it sticking) that will be long enough to wrap around the base of your hat. Using a pizza cutter, cut a strip 3/4 inch thick across the full length you’ve rolled out. With a little water to stick, carefully place it around the cake and make a neat join.
11Next, roll out the paste again and cut two rectangles (approx 7×3 inches). Lifting them carefully, one at a time, dampen one end with a little water and bring the other end over and attach (B). Holding the end, concertina the edges and place down on one of its open sides and shape carefully making one half of a large bow (C & D). Repeat with the other one and place them, narrow ends together, on the join of the ribbon already around the hat.
12Finally, cut a small rectangle of flower paste and apply to the centre of the bow to make the knot (E). At this stage, anything can be added-flowers, polka dots, stripes, there are endless possibilities to make your perfect Easter bonnet!
Amy Stanley set up her company, Stanley’s Cake Boutique, two and a half years ago.
She prides herself on making delicious, bespoke, show stopping cakes made entirely by her from the Boutique’s Charlton kitchen.
She’s been commissioned to make a huge variety of fabulous creations from an exact replica of an antique typewriter for a noted screenwriter, to cakes for West End Theatre celebrations.
She’s an entirely self taught, local mum who loves meeting people and providing their events with edible, personal centrepieces-whatever the occasion!