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.

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You Will Need
Baked Lemon drizzle cake in Wilton fancy ring tin (823049)
12" Round Light green drum board (06811017)
Squires Real Fruit Icing Mix - Lemon (5975)
Colour Splash Food Colouring Gel - Lemon (0675056)
Colour Splash Food Colouring Gel - Violet (0675060)
Colour Splash Food Colouring Powder Matt - Sunflower (75119)
Cake Star White Modelling Paste (75001)
FMM Primrose Cutter (86175)
Culpitt Violet Cutter (81044)
Smooth Easter Egg Mould - Small (82913)
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 Brush ¼” – (0683272)
To Create a 'Drizzle' look

Make up a ¼ packet of the lemon icing mix to a fairly thick consistency, and colour a pale lemon. Pour sufficient over cake to drizzle down the sides. Allow to set (If wished you can colour a little of the icing with violet and drizzle this over the top using a small piping bag cut off at the end)

To Make The Flowers

Take two small pieces white modelling paste. Colour one with the lemon Colour Splash gel, and one with the violet. Cut out several primroses in lemon, thin edges and shape, leave to dry. Dust a little sunflower powder in centre. Cut out several violets, thin edges, shape, and leave to dry. Finish flower by adding a tiny ball of lemon paste into the centre.

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.

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