Yesterday our friend Tammie flew over from Australia to visit everyone and, of course, we saw it as a great ‘hoppertunity’ to create this adorable kangaroo party cake! We entertained ideas from Moomins to luggage cakes before settling on having the cake topper be a hoppy little ‘roo.
The cake itself is a lovely pink lemonade flavour; perfect for spring! Inside are layers of natural lemon extract infused cake filled with a generous amount of home made raspberry jam. We then smothered the cake in raspberry buttercream and added fun rainbow sprinkles!
This cake was also a belated birthday offering for Tammie so we whipped it up with a little birthday party theme too. We popped a colourful little party hat atop of our fondant ‘roo as well as a brightly coloured blossom nestled in her pouch.
Summer is nearly over, so why not enjoy what is left of the sunny months with our recipe for Fizzy Pink Lemonade cupcakes! These will be a definite hit with both kids and grown ups at parties and barbecues. The soft lemon cake paired with the tangy lemon and pink grapefruit buttercream is fruity, sweet, refreshing and a wonderful summer inspired treat!
Basic Lemon Cupcake Recipe (makes approximately 12 cupcakes)
Step one: Preheat your oven to Gas Mark 3/325F/170C
Step two: Cream the butter with sugar and once well mixed add in lemon extract, flour and then the eggs.
Step three: Set out your cupcake cases in your pan and fill each case 2/3 full.
Step four: Bake from around 12-18 minutes or until a golden brown on top and leave to cool on a counter. TIP: To stop the tops of cakes and cupcakes from hardening when cooling place slices of bread on top of them as they cool.
Step three: Fit a piping bag with a 858 piping tip (to get a lovely traditional buttercream ruffle like our cupcake). Fill your piping bag with your buttercream.
Step four: Pipe some generous swirls atop your cupcakes, gently top with lemon sherbet crystals and add press half a retro paper straw into your buttercream!
