This year I’m supporting the Colossal Cake Sale sponsored by Whitworths Sugar for Bake4Heroes.
You can always rely on Mums! Mums mind children when you’re flat out, Mums give you a hug when you’re adamant you can’t possibly do one more thing….and Mums make great Ginger Muffins coated in sticky lemon icing! They also write it up for all The Pink Whiskers too!
Wanting something a little bit different from the traditional wedding bake? Why not have a Lemon Meringue Tower instead. If you watched The Great British Wedding Cake on BBC2 this week – here’s the full project in Pink Whisk step by step style.
You may have seen the first episode of The Great British Bake Off where I managed to concoct a Super Zingy Lemon Cake – fit for the Queen.
I have had many requests for this recipe but haven’t managed to do a step by step for you but never fear the recipe is printed in the current issue of BBC Good Food Magazine and is also online on the BBC (how cool is that!)
You will need to make the Super Zingy Lemon Curd which can be found here on The Pink Whisk and then follow this link to the BBC, in the meantime I will get my finger out and make you one to follow step by step!
I’m famous for my Lemon Sponge cakes but what makes them super special is my very own Super Zingy Lemon Curd.
Zest and Juice of 6 Lemons
450g Caster Sugar
Makes 1litre of Lemon Curd.
Step one is to zest all 6 lemons, so I’ll meet you for the next step in half an hour!