INGREDIENTS/TOOLS FOR THE ICING 1¼ cups fondant icing/confectioners sugar, sifted freshly squeezed juice of 2 lemons piping/pastry bag fitted with star nozzle/tip INSTRUCTIONS
Preheat the oven to 350°F. Fold the lemon zest into the cake batter and divide the mixture equally between the prepared cake rings. You can do this either by spooning the batter in, or by putting the batter in a piping/pastry bag and piping it in neatly. Bake in the preheated oven for 20 to 30 minutes, until the cakes are golden brown and spring back to the touch. Leave the cakes to cool in the rings for a few minutes, then remove by sliding a sharp knife around the inside of each ring. Transfer the cakes to a wire rack and leave to cool completely. Cut each cake in half and pipe a swirl of the whipped cream onto each bottom cake half using the piping/pastry bag with the star nozzle/tip. Top with a little lemon curd and a few blueberries, then place the top cake half on.
4-EGG CAKE BATTER INGREDIENTS 2 sticks butter, softened 1 cup caster/granulated sugar 4 eggs 1¾ cups self-raising/self-rising
flour, sifted 2 teaspoons baking powder 2 tablespoons buttermilk or sour cream
INSTRUCTIONS
Use an electric whisk to mix the butter and sugar in a bowl until light and creamy. Add the eggs and whisk again. Fold in the flour, baking powder and buttermilk or sour cream using a spatula, until incorporated. Use as directed in your recipe.
For the icing, mix together the fondant icing/confectioners sugar and lemon juice (add the lemon juice gradually as you may not need it all), until you have a smooth thick icing. Spoon the icing over the tops of the cakes, drizzling a few drops over the sides, and leave to set for a few minutes. Decorate with a few blueberries and leave the icing to set. Store in the refrigerator until you are ready to serve. As these cakes APRIL 2015
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