Paper Doily Bakes: Lemon Layer Cake

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Happy Thursday all! Those of you who have been reading my blog for some time will know how much I love baking. Are you one of those bakers who has a certain speciality in the kitchen? My speciality used to be cupcakes, but nowadays I seem to get so much more excited from layer cakes (terrible for my waistline, I know!) I first tried my first slice of lemon cake last year in a local cafe. It was truly delicious and I kept going back for more. Fast forward a few months later and they stopped baking it. I thought I’d try baking it myself at home as I was hosting a small party. It was such a success and it was truly enjoyed by all. I’ve been making it ever since and it’s become a regular in this household! Would you like to know the recipe? Read on!

Firstly, I have two variations depending on how I’m feeling. Both versions are layer cakes made using the same sponge recipe but I alternate the icing technique.

One version is a lemon drizzle topping with small individual swirls of buttercream and sprinkles for decoration, alongside a few tablespoons of lemon curd and full layer of buttercream in between the sponge layers. (shown in the first photo above)

If I’m feeling like making the other version, I replace the lemon drizzle topping with a full layer of buttercream. I place a few tablespoons of lemon curd in between the sponge layers, alongside a second layer of buttercream. I finish this off with some sugarpaste flowers and sprinkles to give it a bit of colour. (shown in the first two photo’s below)

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Feeling inspired? Here’s the recipe…..

Ingredients

For the Cake:

Butter 250g, plus a little extra for greasing the tin

Golden Caster Sugar, sifted 250g

Self-Raising Flour, sifted 250g

Baking Powder, sifted 1 tsp

Organic Free Range Eggs 4 large

Lemons 2, zested

Semi Skimmed or Whole Milk, 1 tbsp

Choose either of the following:

For the Filling and Topping of the Lemon Drizzle/Buttercream Swirls Version:

Lemons 4 (2 for the buttercream icing, 2 for the lemon drizzle)

Caster Sugar 85g

Butter 125g

Icing Sugar, sifted 250g

Lemon Curd 4 tbsp

Cake Sprinkles

For the Filling and Topping of the Buttercream/Sugarcraft Flowers Version:

Butter 250g

Icing Sugar, sifted 500g

Lemons 3, zested and juiced

Lemon Curd 4 tbsp

Sugarcraft Flowers and/or Cake Sprinkles

Piping Bag and Star Nozzle

Method

Step 1

Heat the oven to 180C/fan 160C/gas 4. Butter, line and flour the bases of 2 x 20cm sandwich tins. Beat the butter, sugar, flour, baking powder, eggs and lemon zest together until your batter is of a smooth consistency. Add the milk slowly until the cake batter glides off of a spoon.

Step 2 

Divide the mixture between the two tins and bake for 20-25 minutes. When they’re ready, a skewer or cake tester poked in should come out clean. Cool on wire racks for 5 minutes.

Step 3

Choose either of the following:

For the Filling and Topping of the Lemon Drizzle/Buttercream Swirls Version:

Make the icing by beating the soft butter with the icing sugar, lemon zest and juice from 2 lemons until light and fluffy. Spread half of this mixture over the top of the cake. Spread the lemon curd on top of this.

Take your second layer and place this on top. Gently prick this top layer all over with a skewer or fork.

Make the lemon drizzle topping by mixing together the lemon juice of 2 remaining lemons, alongside the caster sugar. Pour the drizzle over the cake, the juice will sink into it and the sugar will form a sweet, crisp topping.

Once the lemon drizzle topping has set, insert the star nozzle into the piping bag and fill this with the remaining buttercream icing. Make a series of small buttercream swirls around the outside of the cake. Add sprinkle/s to each swirl if you wish.

For the Filling and Topping of the Buttercream/Sugarcraft Flowers Version:

Make the icing by beating the soft butter with the icing sugar, lemon zest and juice until light and fluffy.

Divide the buttercream icing into half. Spread one half of it over the bottom layer of the cake. Spread the lemon curd on top of this.

Take the other layer and place it on top of the layer you’ve just finished. Gently spread the remaining buttercream on top of this layer. Decorate with sprinkles and/or sugarcraft flowers.

Voila! Enjoy. If you’ve made this cake, do let me know as I’d love to see it and hear your feedback. You can share photographs of your creation on my Facebook page if you like. Happy baking and see you soon!

 

 

 

Paper Doily Makes: Heart & Flower Crochet Cake Topper

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If you’re a regular reader of my blog, you’ll be aware of my long standing crochet addiction. As I also happen to adore party decorations, I’m always looking for new ways of combining the two. Why not? Cake toppers are one of the easiest and quickest crochet party decorations to make, as you only require a few shapes to make something special. Although crocheted garlands and wreaths are undoubtedly stunning, they require a lot more work and if you’re anything like me, sometimes you just need some quick satisfaction!

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I recently bought the rather stunning ‘Crochet Home’ book by crochet designer, Emma Lamb. The beautiful flower patterns were found in the book and the heart pattern was found in an old edition of my ever so growing collection of Simply Crochet Magazine. You’ll be able to search the web for similar heart patterns if you don’t have access to the magazines. Try some of these, but be sure to use a crochet stitch conversion chart depending on what country you’re crocheting from.

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After crocheting all four of these shapes, I sewed them all together with some left over yarn in the same colour as previously used. I then took two bamboo skewers (you can buy these from any supermarket) and attached them. This was achieved by sewing the skewers into each end piece with yarn to ensure they were secure. You’ll need a darning needle and some sharp scissors to do this, alongside your usual crochet hook.

Voila! Are you impressed? If you have a special occasion coming up and are looking for a fabulous edition to your cake, look no further! There are so many colour, texture and weight choices in terms of the yarn, you can definitely make it to suit your occasion. There are also so many patterns for similar sized shapes in a multitude of designs, so you can really go wild.

Please do let me know if you decide to make one similar, I’d love to see your results. Before you go, you may also love to see my other inspiring party craft tutorials here.

Paper Doily Makes: Paper Rosette Cake/Cupcake Topper Tutorial

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Hello all! Before I start this off, I’d just like to say a HUGE thank you to you, my lovely followers for coming back for a read after a fairly long absence on my part. Paper Doily was put on hold over several weeks whilst my lovely husband and I (and our furry animals) moved into our new home. Now we are all settled in, I’m absolutely thrilled to be back in business alongside planning and writing lots of crafty blog posts for you!

I’ve been meaning to work on this paper rosette cake topper tutorial for some time. They were such an enjoyable make and they really cheered up my workspace. If you have a special celebration coming up which calls for a fun, vibrant cake decoration which requires minimal effort but happens to look fabulous, go and make a large mug of tea, find a comfy chair and read on. You’ll be pleasantly suprised how easy and effective these are.

To make these paper rosette cupcake/cake toppers, you’ll need the following materials:

  • Patterned paper (Mine was patterned on both sides, but this isn’t essential)
  • All purpose glue
  • Bamboo skewers
  • Sharp pair of scissors
  • Pencil, ruler and eraser
  • Double sided sticky tape

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Take your chosen paper/s and divide it into 4 straight, equal strips. Once measured, use your scissors to cut them. There isn’t a set length or width to work by, this is entirely dependable on the size of the paper rosettes you are planning on making. Large/wide strips make for a large rosette and smaller strips make for a small rosette. You can experiment with this.

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Fold the strips in half lengthways and cut them in the middle. You should then have 8 pieces of paper to hand.

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Next you’ll need to fold your shapes into concertina’s as shown above, trying to make the folds as even as possible.

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Take your double sided sticky tape and place a strip of it on one end. You will then need to fold each of the concertina’s in half, pressing the double sided sticky tape together as you go.

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Your concertina’s should be looking like this and you should finish with eight. (This was a work in progress shot).

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Once finished, place a strip of double sided sticky tape on each end of your concertina’s. Once you’ve peeled the backing off of the tape, you’ll be able to place each concertina together, attaching them all together in a circle. Once finished, you should have a beautiful paper rosette looking similar to this one below.

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At this point, you can leave the paper rosettes as they are and simply use them as decorations, either on a wreath or as a garland, or to embellish party bags or special gifts. They also make wonderful table decorations. The possibilities really are endless with these beauties!

If you’re making these to decorate a special cake or set of cupcakes, you’ll need to take your bamboo skewers and glue at this point. If you’d like to vary the height of the rosette cake/cupcake toppers, take a sharp pair of scissors and trim the bamboo skewers down to your desired length at this point. If you’re planning on decorating a cake with them, I think they look very effective when they are cut to varying lengths as it allows each one of them to stand out.

Turn the paper rosette over to the reverse side and place some glue in one of the concertina folds. Take your bamboo skewer and place it over the glue. Leave to dry completely.

Voila! Feeling impressed and inspired? I very much hope so. I’d love to see your finished results if you decide to make them! If you’re feeling in the mood for more craft tutorials, you can check out my full collection here. Enjoy!

A polite reminder: This tutorial is for personal use only and should not be reproduced or sold. ©Paper Doily Party Shop