Cut small circles from the yellow fondant for the centres of the daisies. Roll out the white fondant icing and use a daisy cutter to cut out white flowers. Push two slices of almond into each bee for wings. Roll tiny balls of red for noses, and little balls of white with black dots for eyes. Brush the bees very lightly with water and stick on the stripes. ![]() Knead the black icing until soft and roll out on the dusted work surface into very thin ropes to create stripes. Knead the yellow fondant icing until soft and pliable, then roll small amounts of the yellow fondant into rugby balls to form the body of the bees. Beat the golden-yellow food colouring into the buttercream icing to achieve your desired shade.ĭust the work surface with icing sugar. Loosen this buttercream icing mixture with the lemon juice and flavour with honey, to taste. Add the icing sugar in gradually, beating all the time, until it is all incorporated. Remove the baking paper carefully.įor the decoration, beat the softened butter in a free-standing mixer for 5-8 minutes until very light and soft. Remove from the oven and cool in the tins for 10 minutes before turning out onto a wire rack to cool completely. The cakes are done when a skewer inserted into the centre of the cake comes out clean. Fold in the remaining flour with a large metal spoon.ĭivide the mixture between the cake tins and the oven-proof bowl.īake for 40-50 minutes, checking the smaller cakes after 30 minutes. Beat in the lemon zest and honey.Īdd eggs slowly plus a little flour if the batter looks like it may curdle. ![]() Flour the sides.Ĭream the butter and sugar until it is very pale, light and fluffy. Cut out a small circle of baking paper to fit in the bottom of the bowl. Grease a 15cm/6in oven-proof glass bowl or similar. Grease and line a 15cm/6in cake tin and a 18cm/7in cake tin.
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