
Iced Flower Cake
The simplest of the decorated domes: a lemon sponge coated in a glossy lemon royal icing and covered in coloured sugar pearls. The Football Mould does the shaping, and the icing is brushed on so it sets in a thin, even shell.
- Total time
- 130 min
- Prep
- 20 min
- Cook
- 50 min
- Rest
- 60 min
Ingredients
Method
Preheat a fan oven to 170 °C (340 °F).
In the Tupperware Mixing Bowl 3.25 l, whisk together the flour, sugar, baking powder, vanilla sugar and cornflour.
Add the butter, then the lemon zest, then the eggs, and beat briskly into a smooth batter.
Pour the batter into the Tupperware Football Mould set on the cold oven rack and bake for about 50 minutes. Turn the cake out and let it cool completely.
Whisk the egg white until frothy and stiff, then add the icing sugar a little at a time, whisking for 2 to 3 minutes. Add the lemon juice and whisk until glossy.
Brush the icing over the cake with a silicone brush. Scatter the sugar pearls and sprinkles over it while it is still wet.







