Lemon and elderflower celebration birthday cake
Recipe
Lemon cake
| ingredients | preparation |
|---|---|
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Combine and cream. |
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Stir in. |
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Warm slightly and add slowly to avoid splitting. |
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Sieve together and fold in. |
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Fold in. |
Pipe into cup cake cases. Bake at 180°C (356°F) for 12-15 minutes. Leave to cool. |
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Elderflower syrup
| ingredients | preparation |
|---|---|
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Bring to the boil and cook for 1 min |
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Remove from the heat and add in the lemon juice to taste. |
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Add and infuse. Completely cool and strain. |
Ganache
| ingredients | preparation |
|---|---|
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Bring to the boil. |
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Pour the cream over the chocolate. Leave to stand for 2 min. Whisk together and allow to set overnight in the refrigerator. |
Glazing
| ingredients | preparation |
|---|---|
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Stir together and warm slightly. Brush on top of each cup cake. |
White chocolate square
| ingredients | preparation |
|---|---|
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Place IBC stencil 107 (50 x 50 mm) on top of transfer IBC G172K2N03. Fill with chocolate. Allow to set for at least 20 min. before removing from the transfer. |
White chocolate candle
| ingredients | preparation |
|---|---|
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Pour chocolate into a straw and leave to set. Cut one tip at an angle and dust with IBC Gold creative powder K LE 010 101. |
Finishing and presentation
- Soak the cup cakes in elderfl ower syrup. - Use a balloon whisk to aerate the ganache to piping consistency. - Cut the top off each cup cake, pipe a rosette of ganache onto them and replace the top. - Decorate with the chocolate square and straw |