LEMON MERINGUE SHOW STOPPER CAKE WILDFLOWER HONEY CAKE STRAWBERRY & CREAM CAKE PARTY RING LOAF CAKE
Lemon meringue showstopper cake
SERVES 16
2x Carr's Luscious Lemon Cake
Mix (425g)
6 free-range eggs
200ml water
200ml oil, or 200g butter
For the frosting
350g softened unsalted butter
700g sifted icing sugar 200g lemon curd A pack of meringue nests Yellow food colouring (strong gel colour is best – the liquid kind will make the icing runny)
1 Preheat the oven to 190°C/Gas Mark 5. Base and side line two 15cm (6in) round cake tins.
2 Mix the cake mixes according to the pack instructions.
3 Divide the batter into four and place a quarter into the two tins, reserving the remaining half until the first two layers have baked.
Bake for 20-25 minutes until the sponges are light, golden and springy and cooked in the centre completely. Leave to cool in the tins for five minutes, then remove from the tins, peel away the
