This is a lovely lemony drizzle layer cake filled with fresh cream and lemon curd and then covered with buttercream and decorated.
Find the recipe for the cake here
To make the buttercream beat 200g soft cheese, 50g butter and a tiny dot of your chosen food colouring. To make lemon buttercream, add the zest of two lemons. Slowly add 400g icing sugar and when it’s all folded in beat well for a few minutes until really smooth. Using a palette knife spread the buttercream all over the cake.
This cake is covered with petals made from sugar-paste using a hydrangea petal cutter. The sugar-paste was coloured with tiny dots of pink to make different shades. They were rolled out a little on the edges and dusted with some rose food powder colouring to enhance the shading.