Sunday, 9 October 2016

Pink Lemon Cake

I know I've not long done a baking post but I have just bought an icing turntable and piping kit so had to give it a try! This is a 3 tiered lemon sponge disguised in pretty pink ombré icing - yum!

For the cake:
9oz (250g) unsalted butter at room temperature
9oz (250g) caster sugar
The zest of 1 lemon
4 large eggs
The juice of 1 lemon 
9oz (250g) self-raising flour

This mixture makes 3 thin layers, you might want to adjust the recipe if you want it to be a bit taller.

For the icing:
14oz (400g) unsalted butter at room temperature
28oz (800g) icing sugar
A few drops of pink/red food colouring

It's a lot of icing! I actually had a bit too much in the end but you can store any leftovers in the fridge in an air tight container.

1. Pre-heat the oven to gas mark 4 (180 degrees celsius)

2. Grease and line three (if you have this many) baking tins - if you don't, bake in batches!

3. Cream together the butter and sugar, then add the lemon zest

4. Add the eggs one by one and beat mixture

5. Add the lemon juice bit by bit - this is so important because it will curdle otherwise!!

6. Fold in the flour and mix until smooth

7. Split the mixture evenly between 3 tins and bake for 18-20 minutes - or until golden and firm to the touch (you could use the skewer technique here too)

8. Place the cakes on a rack to cool whilst you make the icing...

9. Beat the butter until light and creamy and slowly add the icing sugar to it so as not to create a powdered sugar cloud - you may need to add some milk here to make the icing smoother

10. Once smooth, and once the cakes have cooled, use a small amount to sandwich the layers together and add a thin layer around the edges of the cake - this is a crumb coat and will stop the crumbs sticking to your outer layers of icing!

11. Split the remaining icing evenly into 3 bowls and add a varying amount of food colouring (it doesn't have to be pink!) to each bowl - you are aiming to have three shades of whatever colour you choose so you can create your ombré effect - you can do more colours/shades if you are feeling adventurous!

12. Fill a piping bag with the lightest colour and begin to pipe around the edge of the cake. Once done, fill the bag with the next colour and work down the outside of the cake. Do the same with all the colours

(It was this point where I realised that I didn't have enough icing so had to make some more to fill the hole in the top that would have only had the crumb coat on it - not cute!)

13. You could leave it piped around the edge if you are good at it - or if you like it like that - but I chose to use a spatula and smooth mine out - the piping helped to make the icing evenly spread though so wasn't completely pointless!

14. I then chose to pipe around the top and bottom edge with the extra icing that I had and topped it with lemon for my photos - so pinterest!!

- I

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