How to make a lemon drizzle cake

Ingredients:

Cake:

• 175g (6oz) self-raising flour
• 1 level tsp baking powder
• 175g (6oz) Flora Cuisine or Buttery
• 175g (6oz) caster sugar
• 3 medium eggs
• 2 tbsps semi-skimmed milk
• Finely grated rind of 2 lemons

Lemon syrup:

• Juice of 2 lemons, strained
• 115g (4oz) caster sugar

Preparations:

1. Sift the flour and baking powder (use ½ tsp only baking powder if using Buttery) into a large mixing bowl, add the remaining cake ingredients and beat with a wooden spoon until smooth.

2. Spoon the mixture into a greased and base lined 1kg (2lb) loaf tin.

3. Bake in a preheated oven at 180°C, 160°C fan, gas mark 4 for 1 hour or until cooked.

4. Turn out onto a wire tray.

5. Put the lemon juice and sugar in a saucepan and heat gently until the sugar has dissolved.

6. Whilst cake is warm, drizzle the syrup over so that it soaks into the cake.

Creating your Wedding Cake

 

Method

1. COVER THE FRUIT CAKE WITH THE MARZIPAN: How to do it: Boil the apricot jam with 2 tbsp water and sieve into a bowl. Brush the 15cm cake board with a little of the apricot jam. Cut off the rounded top of the cake and turn upside-down onto the board. Measure across the top and sides of the cake with string, cut to length and set the string aside. Brush the cake all over with a thin layer of apricot jam.
2. Dust the work surface with icing sugar and roll the marzipan into a circle big enough to cover the cake top and sides, using the cut string as a guide. Lift over the cake and smooth with your hands. Trim the marzipan to the base of the cake (so you can’t see the board) and leave to dry for one day if time. If not, the cake can be iced straight away.
3. FILL & COVER THE CHOCOLATE & LEMON CAKES WITH BUTTERCREAM: Adding good-quality lemon curd or silky chocolate ganache transforms simplebuttercream into an indulgent filling.
4. How you do it: First make the buttercream. Beat the butter until creamy, then gradually beat in the sifted icing sugar. Weigh 600g/1lb 5oz of the mix and stir 5 tbsp of the lemon curd into it.
5. In a small pan, bring the cream just to the boil, then pour over the chocolate. Leave to stand for 2 mins, then stir until smooth. Once cool but still liquid, fold into the remaining basic buttercream.
6. Once each cake is completely cool, level off the top using a long serrated knife. Spread a little of the corresponding buttercream over the matching thin cake board. Turn cake upside down onto the board and brush all over with a thin layer of the sieved apricot jam – this helps to prevent stray crumbs getting into the buttercream.
7. Cut into three layers horizontally - don’t worry if you cut the layers unevenly as it won’t affect the finished cake. If it’s a hot day or warm in your kitchen, refrigerate the cakes for a while – it will firm them up and make cutting and lifting much easier. Lift off each layer as you cut it, and set it aside so that when you re-stack the layers they are in the right order.
8. If you’ve made the buttercream in advance and it has hardened slightly, warm in the microwave on Defrost for 10 secs and beat well. Using a palette knife, spread approx 1/4 of the buttercream over the first layer of the cake. For the lemon cake, swirl another tbsp or so of lemon curd over the icing. Stack the remaining layers this way, spreading all of the remaining icing over the top and sides of the cake, smoothing it down to meet the cardboard cake base. Smooth all over with your palette knife and set aside. The cakes are now ready for covering with ready-to-roll icing. Filled with buttercream and iced, the cakes will keep for up to 3 days.
9. COVER ALL THE CAKES WITH READY-TO-ROLL ICING: The next stage is to subtly colour the different tiers with the ivory, dusky pink and cream colouring pastes.
10. How to do it: For the marzipanned fruit cake only, first lightly brush with cooled, boiled water to help the icing stick. For all the cakes, dust the work surface with icing sugar and knead the icing until pliable. Add a few specks of the food colouring with a toothpick or the end of a skewer – be very sparing as a little goes a long way. Work the colour in until you have an evenly coloured, smooth paste. Add more and knead again if you want the colour to be more intense.
11. Lightly dust the work surface again and roll the icing into a circle large enough to cover the sides and top of the cake, with a little excess. Use string to measure as before. Lift the icing over the cake, using your rolling pin to help you.
12. Smooth the icing around the cake with your hands, then trim off the excess with a sharp knife. Leave overnight to dry. Once iced, keep for 3 days.
13. Once you’ve iced the cakes, cover the 35cm base. Lightly brush with cooled, boiled water and cover with ivory-coloured icing. Trim and leave overnight to dry.
14. STACK THE CAKES: Dowels give stability and strength to tiered cakes. By measuring and cutting the dowels to the same length, you’re providing an even platform for the next cake to sit on, even if your cake is a bit wonky. For this cake, the tiers are stacked like steps, just off centre.
15. How you do it: In a large bowl, gradually beat icing sugar into the egg white until thick and smooth. Cover with cling film until ready to use.
16. Starting with the chocolate cake, insert three dowelling rods in a triangle, slightly offset to one side and no wider than the base of the lemon cake that’s going to sit on top. With a permanent pen, lightly mark where the top of the icing comes to on the dowel.
17. Carefully pull out the dowels and line up on the work surface. Using a ruler, re-mark each rod to the highest point. Score the dowels with scissors around the new marks and snap the plastic cleanly.
18. Re-insert the rods in their original holes, rounded end down. Cut the thin ivory ribbon to fit around the thick base board, securing at the back with glue or double-sided tape. To stack the cakes, spoon a little royal icing over each of the dowel holes. Carefully lift the chocolate cake onto the covered board, then stack cakes on top of one another, positioning each cake and gently lowering one side of it onto the base or cake below. Slide your palette knife under it at this point and gently lower the cake down. Slide the knife out at the last minute. (If you’re moving the cake to the venue, put the cakes into their boxes and take the icing with you.)
19. THE TIME PLAN: UP TO A MONTH AHEAD: 1. Make the fruit cake and cover with marzipan. 2. Make the chocolate and lemon cakes if freezing – they will freeze for up to 1 month (although they are best made fresh if you can).
20. UP TO 4 DAYS AHEAD: 1. Make the chocolate and lemon cakes if making fresh – keep well rapped in baking parchment and cling film in a cool place. 2. Make the chocolate and lemon buttercream and keep in the fridge. 3. Make the chocolate and lemon cakes if making fresh – keep well wrapped in baking parchment and cling film in a cool place. 4. Make the chocolate and lemon buttercream and keep in the fridge.
21. UP TO 3 DAYS AHEAD: 1. Fill and cover the chocolate and lemon cakes with buttercream and cover all of the cakes and the board with icing. 2. Insert the dowelling rods.
22. UP TO 2 DAYS AHEAD: 1. Frost the rose petals.
23. ON THE DAY: 1. Stack the cakes and decorate with petals once the cakes are in place

The Best Chocolate Cake Recipe

About This Recipe:

With one bite of this chocolate cake with chocolate frosting, every single person around the table commented that this was the best chocolate cake they’d ever tasted.

Prep time  - 15 mins

Cook time - 30 mins

Total time - 45 mins

Chocolate Cake with decadent Chocolate Frosting that will quickly become your favorite!

Cuisine: Dessert

Serves: 12

Ingredients:

• Chocolate Cake
• 2 cups all-purpose flour
• 2 cups sugar
• ¾ cup cocoa
• 2 teaspoons baking powder
• 1½ teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon espresso powder
• 1 cup milk
• ½ cup vegetable oil
• 2 eggs
• 2 teaspoons vanilla extract
• 1 cup boiling water
• Chocolate Frosting
• 1½ cups butter (3 sticks)
• 1 cup cocoa
• 5 cups confectioner’s sugar
• ½ cup milk
• 2 teaspoons vanilla extract
• ½ teaspoon espresso powder

Directions:

1. Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.
2. For the cake:
3. Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
4. Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.
5. Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center comes out clean.
6. Remove from the oven and allow to cool for 10 minutes.
7. Frost cake with Chocolate Frosting.
8. For the Chocolate Frosting:
9. Add cocoa to a large bowl or bowl of stand mixer. Whisk through to remove any lumps.
10. Melt butter and pour into bowl with cocoa powder. Whisk together until well-combined.
11. Add sugar and milk to cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk. After each addition has been combined, turn mixer onto a high speed for about a minute. Repeat until all sugar and milk have been added.
12. Add vanilla extract and espresso powder and combine well.
13. If frosting appears too dry, add more milk, a tablespoon at a time until it reaches the right consistency. If it appears to wet and does not hold its form, add more confectioner’s sugar, a tablespoon at a time until it reaches the right consistency.

Watermelon Cupcakes

About This Recipe:

This cupcake recipe is perfect for those with a serious sweet tooth. The watermelon frosting especially is not lacking in the sugar department. Described as tasting like watermelon Jolly Ranchers, the flavor is intense and consumption of even just one cupcake will almost surely result in a sugar high.

Watermelon Cupcake Ingredients:

1 16.5 oz. box of white cake mix
1 0.15 oz. packet of watermelon Kool-Aid
1/2 cup of watermelon juice (from pureed fresh watermelon)
1/2 cup of water
1/2 cup of oil
4 eggs
1/2 cup mini chocolate chips
1 teaspoon of all-purpose flour
Super Red food coloring

Watermelon Cupcake Directions:

Preheat oven to 350 degrees.
Line a cupcake pan with paper liners and set aside.
Mix together cake mix and Kool-Aid powder.
Add in the water and oil and combine.
Beat the eggs into the mixture.
Cut a watermelon up into chunks, removing the seeds. Puree the watermelon chunks to create the needed amount of watermelon juice. Mix the watermelon juice into the bowl.
Add a few drops of Super Red food coloring and mix to create a dark pink color.
In a Ziploc bag, shake the chocolate chips and flour until the chips are evenly coated with flour.
Pour the chips into the bowl and fold into the mixture until spread evenly throughout.
Pour the mixture into cupcake liners, filling 3/4 of the liner.
Bake for 20 to 25 minutes, rotating the pan halfway through the baking time.
Test cupcakes for doneness by inserting a toothpick into the center. Remove the cupcakes from the oven when the toothpick comes out clean.
Let cupcake pan sit on a cooling rack for about 20 minutes. Then, remove the cupcakes from the pan and place them on the rack until completely cooled.

 

Watermelon Cream Cheese Icing Ingredients:

8 oz. of softened cream cheese
1/2 cup of room temperature unsalted butter
9 cups of confectioners sugar
2 teaspoons of watermelon juice (from pureed fresh watermelon)
2 teaspoons of watermelon Kool-Aid

Super Red food coloring
1/2 cup mini chocolate chips
Watermelon fruit jell slices  (one per cupcake)

Watermelon Cream Cheese Icing Directions:

Combine cream cheese and butter together in a bowl.
Cut a watermelon up into chunks, removing the seeds. Puree the watermelon chunks to create the needed amount of watermelon juice. Mix the watermelon juice into the bowl.
Add the Kool-Aid to the bowl.
Add the powdered sugar a little bit at a time, beating the mixture until it has a smooth texture.
Add a few drops of Super Red food coloring and mix to create a dark pink color.
Chill frosting in the fridge for a few minutes to stiffen if desired.
Pipe frosting onto cupcakes using a Ziploc bag or decorating bag and tip.
Sprinkle chocolate chips onto frosting and add top off with a watermelon fruit jell slice.

Pirate Party Cakes

Ahoy matey! This seaworthy selection of Top Pirate Party Cakes is filled with fun and festive details perfect for celebrating birthdays and other special occasions. From flowing waves of fondant to intricately painted treasure map details, each and every one of these cakes is an adventurous treasure.

Top Sea Creature Cakes

Take a dive into the beautiful ocean blue with our top sea creature cakes! Filled with vibrant colors, unique plants and fascinating sea creatures, this swimmingly sweet selection of under the sea-themed cakes, cookies, cake pops and cupcakes is overflowing with creativity. Feeling inspired?

Cake Central Magazine

ON THE COVER

The Journey of Wine
From Earth to Bottle

Sif Jensen
Refreshing Royal Icing Traditions

Sweet Revenge
Marlo Scott Brings Drinks
to the Dessert Table

Tasteful Techniques
Creating the Perfect Sugar Wine Bottle

Spice It Up
Flavors With A Fresh Twist

Cover Cake by Danielle Lechuga

Dodaj napis

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Recipes
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Recipe Box
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THE CAKES

A Taste For Tradition
There is a subtle romance in the art of winemaking, one that flows from earth to vine, barrel to bottle.

Growth
The acres are lush once again with endless rows of ripening fruit.

Harvest
Baskets bend under the weight of the year’s bounty.

Crushing
In rich tradition, the earth yields to the care and coaxing of human hands.

Fermentation
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Barreling
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