Coolest Fruit and Vegetable Cake for the Local Craft and Produce Fair
The actual cake was made using an all in one lemon sponge recipe (12oz SR flour, 12oz caste sugar, 12oz margarine, 6 eggs and lemon concentrate flavouring) baked in a 12inch cake tin. Once the cake was fully cooled it was cut in half through the middle and steps cut into the top half, the … Read more