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Decorated Lemon Cake, Four Ways
One lemon sponge, four ways to finish it: a football, a chocolate bear, an iced flower or a ladybird. The Football Mould bakes a domed cake with a smooth surface, so sugar paste, ganache or icing goes straight on without trimming. Each decoration below is for one cake, so bake a base for every design you want.
- Total time
- 170 min
- Prep
- 60 min
- Cook
- 50 min
- Rest
- 60 min
Ingredients
Method
Heat the oven to 170 °C (340 °F), fan setting. Split the half vanilla pod, scrape out the seeds and rub them into the sugar.
In a large bowl, whisk together the flour, vanilla sugar, baking powder and cornflour. Add the butter, then the lemon zest, then the eggs, and beat hard until the batter is smooth.
Pour the batter into the Tupperware Football Mould set on the cold oven rack and bake for about 50 minutes. Let the cake cool before unmoulding and decorating.
Football: spread a thin layer of apricot jam over the cake. Knead the white sugar paste and roll it into a 28 cm (11 in) circle on the Tupperware Pastry Sheet with the Modulo Rolling Pin. Lay it over the cake and press it on firmly, then paint black pentagons on it with the food colouring, or cut them from black sugar paste and stick them on.
Bear: heat the cream in the Tupperware MicroCook Pitcher 1 l for 2 minutes at 600 W. Add the dark chocolate in pieces, stir with the Silicone Spatula until smooth and leave the ganache to cool.
Cut the cake in half horizontally, spread half the ganache over the base and put the top back on. Cover the whole cake with the rest of the ganache and scatter the chocolate sprinkles over it.
Melt the milk chocolate in pieces in the clean pitcher for 1 minute 30 seconds at 360 W, leave for 1 minute, then stir. Shape the nose and eyes from it and let them set. Cut one biscuit to make the muzzle, use the others for the ears, and fix the muzzle, nose and eyes in place.
Flower: whisk the egg white until foamy, then add the icing sugar a little at a time, whisking for 2 to 3 minutes. Add the lemon juice and whisk briefly. Brush the icing over the cake with the Silicone Brush and scatter the sugar pearls and glitter over it while it is still wet.
Ladybird: spread a thin layer of jam over the cake. Roll the red sugar paste into a 28 cm (11 in) circle on the Pastry Sheet and press it onto the cake.
Roll out the black sugar paste and cut out the head, eyes, spots and legs, then set them on the red paste. Finish the eyes with white sugar paste. Halve the vanilla pod lengthways and push the two halves in as antennae.
