Help me bake a cake

Gilly

Gilly

Gilly

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Ingredients I have:

Lemon (x1)
Icing sugar
Caster sugar
Marzipan
150G White chocolate (x2)
Plain flour
Strong flour
Self raising flour
Vanilla
Fondant icing
250g slightly salted butter (x1)
Suet
Baking powder
Marzipan

Those are what I see as the main things but I do have other stuff too.

There's just so many rfecipes out there and there's a bake sale thing for charity tomorrow that I got lumbered with today.

I want something simple and only have one 9" cake tin.

Please help!
 
Ooh, I couldn't find one that only needed one lemon.

Can you find anything that calls for icing or frosting? Mine's gonna look a bit turd next to some of the others on offer I'm sure!
 
Adapted from The Hummingbird Bakery's lemon cupcakes.

Sponge:
240g plain flour
300g caster sugar
3 tsp baking powder
2 tbsp grated lemon zest
80g unsalted butter
240ml milk
2 eggs

Frosting:
250g icing sugar
80g butter
2 tbsp lemon zest
25ml milk

Preheat the oven to to 170C.

Put the flour, sugar, baking powder, lemon zest and butter in a large bowl and beat on slow speed until you get a sandy consistency and everything is combined. Gradually pour in the milk and beat until just incorporated.

Add the egg to the flour mixture and continue beating until just incorporated (scrape the side of the bowl) and continue mixing for a couple of minutes until the mixture is smooth. Do not overmix.

Pour the mix into your tin and bake in the preheated oven for 20-25 minutes. Check to make sure the cake is fully baked by inserting a wooden skewer into the center – it should come out clean. Leave the cake to cool slightly in the tray before turning out onto a wire rack to cool completely.

For the frosting, beat together the icing sugar, butter and lemon zest. Slowly pour in the milk and beat on slow until the milk is incorporated fully. Turn the mixer on high and beat until light and fluffy, at least 5 minutes.

Frost the cool cake and top with a sprinkly of lemon zest.
 
The cake needs to be cool completely before you frost it so it depends how long that takes. You could make the frosting tonight and as long as it's covered it'll be fine out of the fridge which means you could frost it quickly in the morning.

I forgot to say that you should probably cut the cake in half so that you can put some frosting in the middle.
 
Personally ide stick Marzipan on it instead of frosting, much easier to get a neat finish.

EDIT. scratch that, you've got no Apricot jam. :(
 
VoG said:
Personally ide stick Marzipan on it instead of frosting, much easier to get a neat finish.

EDIT. scratch that, you've got no Apricot jam. :(
Click to expand...

I actually found some apricot jam in the fridge (I don't like it and the wife likes her jam cold, mine lives in the cupboard) and used it with marzipan and fondant icing :)

I made two, I used the lemon cake recipe above and made a triple choc (white chocolate centre) too.

065.jpg
 
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