I made this cake this evening to give as a gift to somebody; the sponge is a lemon layer cake made using the Primrose Bakey's recipe which I then topped with a lemon juice and caster sugar syrup as soon as it came out the oven. The sponge is very light and lemony and the addition of the syrup has made it very mosit.
The icing is a lemon buttercream, again from the Primose Bakery. I've decided that I think the sweeter buttercreams made with icing sugar work better on layer cakes than my swiss merringue buttercream as there is a better cake to icing ratio.....
No comments:
Post a Comment