So I went for Lemon cakes this time.... My original plan was do lemon cake with a lemon curd core followed by a sweet buttercream (to combat the sharpness of the curd) with citrus sprinkles. Did I do it this way? nooooooo....
Not all plans go to plan.... mainly because I forgot to buy curd at the supermarket
annnnnnd I didnt have any change to go to the corner shop (you have to spend over £5 to pay on your card and I didnt need anything else!) - so, I changed my plan to:
4, 4, 4, 2 - as per usual.
with Lemon extract. My friend Graham was here a the time and I made him taste it.....not to give him salmonella or anything but the amount of batter I've eaten...its not killed me yet!
Tablespoon in each case.
Into the oven they went for 20 minutes.
A bit disappointed that they hadnt risen as much as I'd hoped...but they did fine.
Make sure you leave them in the tins for a minute or two, no longer. Stick them on a wire rack after. If you leave them in the tins to cool down, the cases can become stuck to the cake and make it difficult to remove when eating. I've done it enough times where I've taken them out the oven, stuck them on side and then walked off.....
I waited for them to full cool and stuck them in a air tight box as decided I wasn't gonna do the topping until today (I baked them yesterday - Saturday)
I made the buttercream, attempted with lemon juice but it didnt taste that lemony so I chose the same extract that I put in the cake.
Also chose to make Stars to put on the top instead of the citrus sprinkles. However, when getting into my icing box, I discovered that my box isn't as air tight as desired and had some balls of hard icing waiting for me:
On the upside, I managed to find some that was still useable and created some stars and sprinkle
glitter on them too - I LOVE edible glitter. Its is awesome.
For the first time I've managed to do some swirls I'm proud of and that I did once, and once only.
Most the time I end up scraping it off and starting again, atleast a few times but nope... Once and once only :-)
I created these:
I'm not quite sure what the black mark is on the bottom left cake, but I shall investigate :/
One thing I did discover with these stars - especially the larger ones, you need to make sure you don't roll the icing too thin as they wont stay a star shape on the cake itself.. the points will flop and they look more like star fish than pointy stars, but also if you make the icing too thick.... the middle of the star is pronounced as opposed to being a flat star. So yeah, not to thick... not too thin... make take practice because as you can see, mine aren't perfect either!
TOODLES!
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