Lemon drop afternoon tea cake

Method

How to make Lemon drop afternoon tea cake

1) Put the flour, sugar, baking powder, Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter and zest into a mixing bowl and mix to an even sandy consistency. Measure out the milk in a jug, add the egg and Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please whisk well.

2) Drizzle the milk/egg into the flour whilst mixing, to form a smooth batter/mixture. Grease two 10cm non-stick baking tins and preheat the oven to 170C/Gas 3.

3) Divide the batter evenly until approximately 3/5ths of the tin is filled. Bake for 20-30 minutes until the top bounces back to the touch. Remove the cakes from the tins and cool on a wire rack.

4) In the meantime, make the Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing by mixing all the ingredients together for several minutes until light and fluffy. It is hard to over mix Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing , so just keep going until it is really pale and fluffy. Add more milk/lemon juice or Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing sugar to change the consistency if necessary; you should aim for something that holds its shape without being too stiff.

5) When the cakes are cooled, evenly Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please slice the top off each then divide each cake into two Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please slices , using either a large knife and a good eye, or a cake leveller. Fill with some of the Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing on one side and a thin layer of lemon curd on the other and stack two layers together to make two miniature cakes.

6) Cover each miniature cake with a very thin layer of Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing called a 'crumb coating'. Place in the fridge for fifteen minutes while you prepare the white fondant sugar paste.

7) Roll out the white fondant Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing on an icing-sugared surface until approx 5mm thick. Remove the cakes from the fridge and lay the Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing over the top of the first cake, moving around the sides to smooth down the folds of excess Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing by 'cupping and lifting' the paste.

8) When complete, cut off the excess and cover the other cake in the same way. Cut daisy petals from the pale yellow sugar paste and flower centres from some spare white paste and fix to the cake with a little water. Serve for afternoon tea.