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One Lemon Base, Four Party Decorations
One lemon sponge takes on four different looks: a football, a chocolate bear, an iced flower or a ladybird. The Football Mould gives a domed cake with a smooth surface that takes sugar paste, ganache or icing without any trimming. Each decoration below covers one whole cake, so bake one base per design you plan to make.
- Total time
- 170 min
- Prep
- 60 min
- Cook
- 50 min
- Rest
- 60 min
Ingredients
Method
Set the oven to 170 °C (340 °F), fan setting. Split the half vanilla pod, scrape out the seeds and rub them into the sugar with your fingertips.
In a large bowl, whisk together the flour, vanilla sugar, baking powder and cornflour. Work in the butter, then the zest, then the eggs, beating vigorously until the batter is perfectly smooth.
Pour the batter into the Football Mould set on the still-cold rack and bake for about 50 minutes. Wait until fully cool before unmoulding and moving on to decoration.
Football version: cover the cake in a thin layer of apricot jam. Work the white sugar paste and roll it into a 28 cm (11 in) circle on the Pastry Sheet with the Modulo Rolling Pin. Lay it over the cake, pressing it on firmly, then paint black pentagons with the food colouring, or cut them from black sugar paste to stick on.
Bear version: heat the cream for 2 minutes at 600 W in the MicroCook Pitcher 1 l, add the dark chocolate broken into pieces, stir with the Silicone Spatula until smooth and let this ganache cool.
Slice the cake in half horizontally, spread half the ganache over the base and replace the top. Coat the whole cake with the rest of the ganache and cover it with the sprinkles.
Melt the milk chocolate in pieces for 1 minute 30 seconds at 360 W in the clean pitcher, wait 1 minute, then stir. Shape the muzzle and eyes from it and let them set. Cut one biscuit to form the snout, keep the other two for ears, then fix everything onto the cake.
Flower version: whisk the egg white until foamy, work in the icing sugar bit by bit while whisking for 2 to 3 minutes, then add the lemon juice and whisk briefly. Spread this icing over the cake with the Silicone Brush and scatter the pearls and glitter over it right away while it is still wet.
Ladybird version: cover the cake in a thin layer of jam. Roll the red sugar paste into a 28 cm (11 in) circle on the Pastry Sheet and lay it over the cake.
Roll out the black sugar paste to cut the head, eyes, spots and legs, then arrange them on the red base. Finish the eyes with a little white sugar paste, then cut the vanilla pod lengthways in half and push the two pieces in as antennae.
