Thursday, 25 August 2016

Lemon, White Chocolate & Blueberry Layer Cake


If you'd like to see how I made this lemon, white chocolate & blueberry cake, keep reading.


I used a standard sponge cake recipe to make the four sheets of cake, adding 1 tbsp of lemon juice per layer of cake (so 4 in total). If you want to use a specific lemon cake recipe, I recommend this one from Simon Rimmer. I upped my ingredients as I wanted to make a 4 tiered cake instead of a 2.


For the filling I whipped 300ml of double cream with a drop of vanilla essence and 2 1/2 pieces of white chocolate melted (NOTE Lindt chocolate squares are large and so depending on what brand of chocolate you use you may wish to add more than 2 squares). 


I whipped the white chocolate cream until it was just thick enough to spread.


I spread the white chocolate cream evenly between each tier so there was roughly the same thickness of cream as half the width of each layer (I'm sorry if that makes no sense... basically don't overload it with cream as it's quite sweet!)


I then made up a lemon drizzle mix using icing sugar and lemon juice to form a spreadable(ish) consistency. I spread this around the sides of the cake (as best as I could).


Melting the rest of the white chocolate, I then covered the top of the cake.


Once the cake had chilled in the fridge and the chocolate top set, I added some more fresh cream and blueberries to the top (and some edible glitter obviously)


 

Do let me know if you enjoyed this step by step! 

More recipes to come soon.