Tiered Marie Antoinette’s Cake: The Nuts and Bolts

Name: Tiered Marie Antoinette’s Cake: The Nuts and Bolts
Ingredients: 12 dry, unsprayed lavender flower heads, in full bloom; 550 g icing sugar, sifted; 3 × Orange Drizzle Cake batter, with the orange zest and juice replaced by lemon zest and juice; 550 g lavender icing sugar, sifted; 450 g unsalted butter, softened; zest of 2 unwaxed lemons, finely grated; juice of 1 lemon

Preparation info

Difficulty
Medium

Appears in

Bake and Decorate

By Fiona Cairns

Published 2011

About

You can both make and freeze the unadorned cakes and prepare the lavender sugar a month in advance if you want to get ahead. Thin cake boards are only to assemble the cakes, so use any board you have. Cake drums support each tier, so must be bought for the purpose.

Ingredients

For the Cakes

1 × 20 cm diameter, 7.5cm deep, round tin
2 × 25 cm diameter, 7.5cm deep, round tins
3 ×

Cake
Baking
Vegetarian

Method

You need to make 3 cakes, as the 2 larger cakes, sandwiched together, form the bottom tier. Follow the instructions for making the Orange Drizzle Cake, baking the 1 smaller, deeper cake for 40-45 minutes and the 2 larger, shallower cakes for just 35-40 minutes.

Tip the icing sugar into a food processor and add the lavender. Process until very fine, the