Ingredients

Group 1
Ingredient
KG
Multimix Cake Base
1.000
Water
0.230
Oil
0.300
Egg
0.365
Lemon zest
0.060
Lemon flavour
0.020
Water (once mixed)
0.030
Total Weight: 2.005

Method

Lemon Flower Cakes

1. Using a beater, blend all ingredients together for 1 minute on slow speed.
2. Scrape down.
3. Beat on second speed for 5 minutes.
4. Blend in the last 30g of water.
5. Pipe into clean, greased muffin tins one third up.
6. Bake at 180℃ for approximately 20 minutes.
7. Once cool, spread some lemon curd on to the bottom piece then sandwich together with fudgice buttercream (25% butter).
8. Ice top with lemon fudgice (flavoured/coloured White Fudgice MB) and top with a sugar paste flower to finish.

Product Used

Ingredients

Group 1
Ingredient
KG
Multimix Cake Base
1.000
Water
0.230
Oil
0.300
Egg
0.365
Lemon zest
0.060
Lemon flavour
0.020
Water (once mixed)
0.030
Total Weight: 2.005

Method

Lemon Flower Cakes

1. Using a beater, blend all ingredients together for 1 minute on slow speed.
2. Scrape down.
3. Beat on second speed for 5 minutes.
4. Blend in the last 30g of water.
5. Pipe into clean, greased muffin tins one third up.
6. Bake at 180℃ for approximately 20 minutes.
7. Once cool, spread some lemon curd on to the bottom piece then sandwich together with fudgice buttercream (25% butter).
8. Ice top with lemon fudgice (flavoured/coloured White Fudgice MB) and top with a sugar paste flower to finish.

Display Conditions

Display Conditions

Ambient

Category

Category

Patisserie

Occasion

Occasion

Easter

Finished Product

Finished Product

Cake, Cupcake, Dessert, Sweet Good