Celebrate springtime with this delicious fresh, lemon drizzle nest cake. This ring cake has been decorated with delicious lemon fondant icing, pistaschios and hand-made and finished chocolate easter eggs.

Supply List
Expand all steps
You Will Need
12" Round drum board (Colour of your choice)
Sugar & Crumbs Natural Flavoured Icing Sugar - Lemon Drizzle - 500g (6118)
Colour Splash Food Colouring Gel set - Pastels (750CSPS)
Colour Splash Food Colouring Powder Matt - Sunflower (75119)
Cake Star White Modelling Paste (75001)
A variety of floral Cake Star Plunger Cutters (84900, 84901, 84903, 84904)
Cake Star 6 Mini Smooth Chocolate Egg Mould (84868)
White Vanilla Candy Buttons (6083)
Colour Splash Edible Paint - Yellow (75197)
Colour Splash Edible Paint - Pink (75192)
Colour Splash Edible Paint - Sky Blue (75200)
Colour Splash Edible Paint - Pearl White (75190)
Colour Splash Edible Paint - Green (75199)
Flat Dusting Brush (800081)
Prepare your cake & create a 'Drizzle' look

Bake your lemon drizzle cake using the fancy ring tin and allow to cool completely before decorating.

Place on the 12" cake board and mix the lemon icing mix with some water to a fairly thick consistency, and colour a pale lemon. Pour over cake to drizzle down the sides and allow to set.

Make The Flowers

Colour sections of the modelling paste in various Spring colours and create sugar flowers of your choice using the Cake Star plunger cutters.

To Make Eggs

Melt candy buttons and brush into egg moulds, neaten around the edge and leave to set. Brush in a second coat and leave to set. Remove from moulds. Repeat process to make enough halves for 6 eggs. Fix the halves together with a little of the melted buttons. Colour by painting with Colour Splash paints. Allow to dry.

Add mini eggs to complete the look if desired.

Supply List
Related Guides