As you may already know that since having weekends free as unable to go to Afternoon teas at present i have been doing a lot of baking instead . I tend to make something sweet most weekends either from scratch or using one of the Bakedin kits I receive each month.
This weekend i decided to try my hand at a Semi Naked style cake using up left over buttercream i had in the fridge from my Easter cake. When I posted a photo on my Instagram my friend made me laugh with her comment of ' You should really bake with your clothes on ' !!!!!!!
I am pleased with the results however I think the layer of buttercream covering the cake could of been a bit thinner so more of the cake showed through . Its not bad for my first attemp
I piped all the flowers and used one of my Russian piping tips and leaf piping tip for the first time.
The cake was a 4 layer lemon sponge sandwiched together with the buttercream and lemon curd. This is the second time i have used this sponge recipe below and it is easy and is a very moist and delicious cake. I baked the cake in two deep 6inc tins so used 6 eggs and pro rotared the recipe and increased cooking time
Lemon sponge cake recipe
225g self raising flour
2tsp baking powder
4 medium eggs
225g soft marg or butter (i used Stork)
225g caster sugar
zest of 3 lemons
juice of 2 lemons
Heat Oven to 160/140 fan
Line and grease 2 x 20cm round baking tins
Cream the butter and sugar together until fluffy
Add the eggs one at time , mixing after each one
Add the lemon zest along with the flour and baking powder . Mix gently until combined
Add the lemon juice and mix again
Pour equally into the tins and bake for approx 30 to 35 mins . Test by inserting skewer into middle of cake and if comes out clean cake should be cooked .
Leave in tins to cool for 10 mins then turn out gently onto wire rack to cool before decorating