Pink XXXL Cup cake mold (silicone)
Lemon sponge cake recipe
Ing:
16oz self raising flour
16oz caster sugar
16oz margarine
8 eggs
Juice and zest of 1 lemon
Method:
Pre heat oven to Gas 3/170oC. Place all ingredients in a large mixing bowl and mix on low speed at first till all ingredients are combined, then higher the speed and mix for about 4-5 min. Well grease the cup cake mold and place on a baking tray and fill the base just under ½ full and then fill the top the same and then share out the rest of the mixture between the two.
Place this in the pre heated oven on the shelf just below the center and bake for approx 1hr 40 min then I turned the tray around and baked for a further 10-15min. This should be done then but make sure by piercing with a wooden skewer, if this comes out clean it’s cooked.
I think this is a perfect size for a giant cup cake, there is still plenty more room in the mold but I can’t seem to find a recipe for it and looking at the way it baked I think if you filled the mold fuller the outside would burn before the center of the cake would be cooked, I don’t know because I haven’t tried it.
You must leave this to cool for a while before turning out on a wire cooling rack, then leave to cool completely before decorating. Before you start to decorate you must cut the top of the base and the bottom of the top level and apply jam to the top and butter cream to the base of the cake and stick them together.
You can now decorate as you wish. I iced the base with roll out icing and made rose swirls in chocolate flavored butter cream. I then added a few large flowers and some small ones and then placed some silver edible balls dotted around the top half of the cake.
I finished off by adding a deep pink bow.
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