Mother’s
day cake recipe
Serves
12
Decoration
time 45 minutes
1
egg white
75g
(3 oz) caster sugar
About
25 red, pink and yellow primroses
18cm
(7 inch) round bought or homemade Madeira cake – click here to see
150g
(5 oz) lemon curd
20cm
(8 inch) round or square cream plate
Double
quantity butter cream – click here to see
Lightly
whisk the egg white in a small bowl with 1 tablespoon of water until it is
broken up. Put the sugar in a separate bowl. Gently pull one of the flowers
away from its calyx. Using a paintbrush or your fingers lightly coat each side
of the petals in egg white. Sprinkle with caster sugar until completely coated.
Transfer the flower, face down to a sheet of baking parchment or greaseproof
paper. If the flower starts to fall flat, losing its shape, support it on a
tiny crumpled ball of greaseproof paper. Frost the remaining flowers in the
same way and leave them to dry for at least 1 hour or overnight.
Cut
the cake horizontally into 3 and sandwich the layers together with lemon curd. Place
the cake on the plate.
Spread
a thin layer of butter cream over the top and sides of the cake to seal in the
crumbs. Spread the remaining butter cream over the cake smoothing it out with a
palette knife. Arrange the frosted flowers around the top edges of the cake.
Tip
Frosted
flowers keep well for several weeks if stored in an airtight container. Make sure
they’re completely dry first, then arrange them in layers interleaving each
with kitchen paper.
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