spring lemon drizzle ombre cake
17/08/2020 11:01
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This spring coloured lemon drizzle ombre cake is perfect for any celebration, Ideal for Easter!
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For this, we used:
- 6" Lemon drizzle cake
- 8" Round Silver drum board (06RWD8F)
- Colour Splash Food Colouring Gel - Lemon (0675056), Sunflower (0675077), Orange (0675055)
- Sugar & Crumbs Natural Flavoured Icing Sugar - Lemon Drizzle (6118)
- JEM Drop flower nozzle - 2D (84963)
- Cake Star disposable piping bags - Pack of 12 (84798)
- Edible wafer butterfly toppers (Optional)
Step 1:
Make up your lemon drizzle cake mix and divide into 3 bowls. Add about 1 tsp of lemon Colour Splash gel into the first bowl, sunflower to the second and orange to the third, Mix each well.
Bake each layer individually and allow to cool.
Step 2:
Add 250g of butter/margarine to a bowl and mix in the Sugar & Crumbs icing sugar until combined. Stack your cakes with the darkest colour (Orange) at the base up until the lightest (Lemon). Applying a thin layer of buttercream between each tier.
Mask the whole cake in a thin layer of buttercream and allow to set.
Step 3:
Add the rest of your buttercream into a piping bag fit with the 2D nozzle.
Starting at the base pipe buttercream roses around the sides and top of the cake, Any empty spaces can be filled with a drop flower from the same nozzle.
Finish of by adding wafer butterfly toppers or any topper of your choice.
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