We don't normally show anything that isn't strictly garden-related, but with this gorgeously rustic cake stand we decided to make an exception. Made from curled wire, this cake stand comes with an antiqued glass insert for ease of cleaning
And in case you're wondering, the luscious lemon and blueberry cake was made for our photoshoot by Nell, our lovely model seen skipping around the garden in the photo on our home page.
Although only eleven, Nell is the best cake baker I know and makes the most delicious cakes for friends' birthdays, leaving do's, anniversaries and any other occasion she can find an excuse for. Although she says she's going to be a barrister when she's older, we think her career as a baker is set ...
Lemon and Blueberry Cake
- 175g unsalted butter, softened
- 175g caster sugar
- 3 medium size eggs, beaten
- 175g self-raising flour, sieved
- 4 large tablespoons good quality lemon curd
- 150g fresh blueberries
- 50g unsalted butter, softened
- 250g icing sugar, sifted, plus extra for dusting
- Zest of one lemon
- Preheat oven to 180°C, fan 160°C, gas 4. Grease and line two 20cm sandwich tins.
- Place the butter and sugar in a mixing bowl and cream together until light and fluffy. Beat in the eggs one at a time, adding a tablespoon of flour with the second egg. Add the remaining flour and beat well.
- Divide the mixture equally between the prepared sandwich tins. Bake in the preheated oven for 20-25 minutes until the cake has risen and springs back to the touch. Cool on a wire rack.
- Beat the butter for the icing with the lemon zest until smooth and then gradually beat in the icing sugar, until white and creamy
- Spread the base cake with the lemon curd, followed by the butter icing
- Arrange the blueberries on top of the butter icing
- Sandwich the two cake layers together and dust with icing
Available from The Best Dressed Garden, this cake stand is priced at £29.99.
No comments:
Post a Comment