Flower Wreath Cake

Cake

1. Place all cake ingredients into a mixing bowl, fitted with a beater.
2. Mix for 1 minute on slow speed.
3. Scrape down.
4. Mix for 4 minutes on medium speed.
5. Scale at 0.485kg into 9” round cake tins.
6. Bake at 180°C for approx. 35 minutes.

Assembly/Decoration

1. In a bowl, cream together the White Fudgice and 90g of the RTU Lemon Cream Filling.
2. Place a lemon cake round onto a base of your choice and top with 150g of the lemon icing.
3. Repeat this twice more.
4. Place the last lemon cake round on top.
5. Coat the top and sides with the remaining 550g lemon icing, ensuring an even covering.
6. Place the edible flowers around the top edge to form a wreath.

• Lemon Crème Cake Mix
• RTU Cream Filling – Lemon
• White Fudgice