Lemon daisy christening cake

Name: Lemon daisy christening cake
Ingredients: 350 g/12 oz/1½ cups butter or block margarine, plus extra for greasing; 275 g/10 oz/2½ cups self-raising (self-rising) flour; finely grated rind and juice of 2 lemons; 100 g/3¼ oz/generous ½ cup caster (superfine) sugar; 1 quantity buttercream icing; 350 g/12 oz/1½ cups butter or block margarine, plus extra for greasing; 350 g/12 oz/1¾ cups caster (superfine) sugar; 6 eggs, beaten; 115 g/4 oz/1 cup plain (all-purpose) flour; small tube writing icing; 1 kg/2¼ lb sugarpaste icing; icing (confectioners’) sugar, for dusting; yellow and pink edible paste food colourings; yellow and pink edible paste food colourings

Preparation info

Serves
16–18

Difficulty
Easy

Appears in

Cakes

By Ann Nicol

Published 2014

About

This delicate sponge cake Is drizzled with a lemon syrup, making It moist with good keeping qualities. Use sugarpaste to give it the perfect finish, and decorate with hand-moulded daisies.

Ingredients

350 g/12 oz/1½ cups butter or block margarine, plus extra for greasing

Cake
Vegetarian

Method

Preheat the oven to 160°C/325°F/Gas 3. Grease and line a 23 cm/9 in de