The perfect mini morsel for a garden party, these lovely little mini sandwich cakes by Lakeland stack up prettily with their topping of flowers and buzzy bees... You'll need to make these mini lemon curd sponge cakes first before you can get decorating!
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Step 1 – Bake and buttercream
Step 1 – Bake and buttercreamStart off by making the cake sponges to a recipe of your choice – You’ll need a standard 4-egg mix for the two sponges to make up the bottom tier, and a 2-egg mix for the sponges for the top tier – we used Lakeland lemon curd sponge cakes. Once cooled, sandwich the paired sponges together with vanilla frosting, crumb-coat both tiers using a palette knife and smooth the edges using a side scraper. Put in the fridge and leave for 15-20 minutes for the frosting to set.
Step 2 – Fashion the flowers
Roll out the white modelling paste and use the daisy icing cutters to cut out three flowers for the top of each cake. Roll a little yellow icing into balls, then use edible glue to attach these to the centre of each flower. Set aside and leave to dry.
Step 3 – Build your bees
To make the bees, roll yellow icing into 12 little balls and shape with your fingers so they’re fatter at one end and narrower at the other. Roll black icing into thin sausages, then attach around the bodies of your bees using edible glue. For the wings, cut out small circles of the white modelling paste (you can use the base of a small icing nozzle for this). Pinch at one side to make a slightly cupped shape, then glue to the bees’ backs and leave to set.
Step 4 – Let the pollination begin...!
Arrange the flowers on top of the icing, then add a bee to each.
