Fruity and indulgent, this sweet treat is a delicious idea for parties.
Lemon and Blueberry Ruffle Cake
For the Cake:
450g The Pantry Caster Sugar
450g The Pantry Self Raising Flour
450g Unsalted Butter, softened
200g Blueberries, plus 50g to serve
2 tsp The Pantry Baking Powder
For the Lemon Buttercream:
1.5kg The Pantry Icing Sugar
750g Unsalted Butter
Red Food Colouring
Blue Food Colouring
Juice of 2 Small Lemons
Petal Tip Piping Nozzle
4 x 20cm Sandwich Tins
Pre-heat oven to 190°C/170°C Fan/Gas Mark 5.
Grease and line 4 x 20 cm sandwich tins.
Blend all the cake ingredients except the blueberries. This may need to be done in two batches.
Once blended, stir the blueberries into the mix.
Divide the cake mix between each of the sandwich tins.
Bake the cakes for 20 minutes and test with a skewer to ensure it is fully cooked.
Remove each cake from its tin and allow to cool.
When completely cooled, halve the cakes horizontally to create 8 even layers.
To create the buttercream, beat the butter, icing sugar and lemon juice together until light, smooth and fluffy.
Spread the buttercream on the top of your first layer, then continue to add layers and spread buttercream on top of each until all are stacked.
Cover the top and sides of the cake in buttercream.
Chill the cake in the fridge for an hour.
Place the extra buttercream in 4 or 5 bowls and use red and blue food colouring to make a range of shades – from light purple to dark.
Place the cake on a turntable.
Use a piping bag with a petal tip to apply plain buttercream to the top of the cake in ruffle style.
Pipe the sides of the cake with all shades of buttercream, one at a time from top to bottom, light to dark.
Serve with extra fresh blueberries.