Lemon curd celebration cake
Get the party started with this beautiful borage and lemon curd celebration cake. It couldn’t be easier with a premade cake from our bakery and ready-to-go lemon curd. The only thing left is to whip up the light cream cheese icing and decorate with fresh, edible borage flowers.
Ingredients
Method
Ingredients
- 350g butter, room temperature
- 250g full-fat cream cheese, room temperature
- 2 tsp vanilla extract
- 1 cup icing sugar
- 1 plain double trifle sponge cake
- 250g lemon curd
- Borage flowers
- ⅓ cup thread coconut, toasted
Method
- To make the cream cheese icing, place the butter in the bowl of a stand mixer fitted with the paddle attachment or in a large bowl. Beat until fluffy, then with the mixer running, add the cream cheese, a spoonful at a time. Allow each spoonful to incorporate entirely before adding the next spoonful.
- Add the vanilla and icing sugar and mix on low until well combined, then beat for 5 minutes on high or until light and fluffy. Transfer a third of the mixture into a piping bag fitted with a star nozzle.
- To assemble the cake, place one of the cake layers on a plate or stand. Spread with 2 spoonfuls of the cream cheese icing and then pipe a border, 2cm away from the edge of the cake. Spread half of the lemon curd in the centre of the cake, then top with the second cake layer.
- Cover the cake with the rest of the icing, then pipe around the border of the cake. Spread the remaining lemon curd in the centre of the cake.
- Decorate with borage flowers and sprinkle over the toasted coconut, then serve and enjoy.
Chef's tip
Toasted sliced almonds and sliced lemon make a great decorative element to add an extra something special to your celebration cake.
This cake can be decorated in advance and stored in the fridge until 30 minutes before serving.
Borage flowers have a wonderfully subtle cucumber taste. To pick them from the plant, gently pull or cut from the stem and rinse in water. Dry flowers on a paper towel before decorating the cake.