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PFor the sponge:
340g unsalted butter
340g caster sugar
6 free range eggs
340g self-raising flour
2 unwaxed lemons, zest finely grated
100g Cake Angels Bloomin’ Lovely  sprinkles
 
For the syrup:
2 unwaxed lemons, juice of
Caster sugar to taste
 
For the buttercream:
150g unsalted butter
300g icing sugar
1-2 tbsp milk
2/3 drops vanilla extract
 
For the decoration:
Cake Angels Pink and White Marshmallows
Cake Angels Bloomin’ Lovely sprinkles

STEPS

1. Preheat the oven to 180C
2. Cream the butter and the sugar together until light and fluffy
3. Add the eggs one by one, beating well in between each addition
4. Add lemon zest and beat again
5. Slowly fold in the flour and the Bloomin’ Lovely sprinkles
6. Pour into three 22cm cake tins that have been greased and lined
7. Bake for 25-30minutes until a skewer inserted into the centre comes out clean
8. In the meantime prepare the lemon syrup by heating the lemon juice and the sugar  together until dissolved
9. Whilst the cake is still warm pour over the syrup and allow to soak in.

 
To decorate:

1. Whip together all the ingredients for the buttercream until light and fluffy
2. Sandwich together the layers and cover the cake with the buttercream, smooth off with a hot palette knife
3. Cut the marshmallows in half diagonally to create the petals and arrange in concentric circles to make flowers, use the yellow sugar from the Bloomin’ Lovely to create the stamines.
4. Use the blossoms and green sugar to create rivers of sprinkles over the edges of the cake
5. You can also use Cake Angels flower 2D decorations to create a similar effect to the flower marshmallows

£1.50

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