A Gerbera flowering birthday cake for my daughter in law. Happy birthday Beth!
Ingredients for the cake
175g butter, room temperature
175g caster sugar
175g self raising flour
pinch of salt
zest of 1 lemon
3 Tbsp lemon curd
500g white ready to rool fondant
small amount of red, yellow & green fondant, to make the flowers and leaves
Preheat the oven to 180C/gas 4.
Grease and line with baking parchment paper, two sponge tins.
Cream the butter and sugar together until pale, light and fluffy.
Add the egg, one at a time, beating after each addition.
Sift in the flour and salt, and beat again.
Add the lemon zest and fold in.
Divide the mixture between the tins and smooth over with a spatula.
Bake for 25 – 30 minutes until well risen, golden brown and begining to shrink from the sides of the tin.
Allow to stand for 5 minutes then place on a wire rack to cool completely.
Once cold, spread one cake with lemon curd, the other with half of the lemon buttercream and sandwich together.
Crumbcoat the whole cake with the rest of the lemon buttercream and place in the fridge for an hour.
Roll out the white fondant and cover the cake, smoothing over as you go.
Using flower cutters, cut out flowers from the red and yellow fondant, leaves from the green fondant, attach these to the cake with a tiny dab of water.
Prefferably keep the cake under a food net or cardboard cake box rather than a plastic container.
110g butter, room temperature
2 Tbsp fresh lemon juice
2 tsp lemon zest
500g icing sugar, sifted
Beat the butter, lemon juice, lemon zest and half the icing sugar until smooth. Gradually add the remainder of the icing sugar and beat until smooth and creamy.