40th Birthday Cake

Directions

Sponge

1. Preheat the oven to 160°C fan. Lightly grease and line a 10 x 8 inch number shape tin.
2. Cream together the caster sugar and baking spread in a bowl for 2 mins, until light and fluffy.
3. Add the eggs one at a time along with a large spoonful of flour, mixing in between each.
4. Mix in the lemon zest and juice.
5. Fold the flour into the mixture using a spatula/metal spoon.
6. Add the mixture to the tin and bake in the oven for approx. 35-40 mins.
7. Leave the sponge in the tins for 10 mins, then carefully remove and cool on a wire rack.
8. Once cool, wrap the sponge well with cling film and chill for at least 60 mins in the fridge or ideally overnight.

Buttercream

1. With a handheld or stand mixer, beat the butter for 3-5 mins until pale and fluffy.
2. Add half the icing sugar and beat again until combined.
3. Mix in the remaining icing sugar, along with the vanilla extract and milk and beat for 5 mins.
4. Fold the buttercream using a silicone spatula, pressing out any air bubbles.
5. Split the buttercream into however many colours you are using and mix in your food colouring.

Decorating

1. Using a large serrated knife of cake leveller, cut the chilled sponge in half.
2. Assemble the cake by piping a layer of buttercream on top of the first sponge and drizzle the lemon curd over the buttercream. Place the second sponge on top.
3. Using different piping nozzles, pipe the remaining buttercream over the top of the cake.
4. Decorate with sprinkles, mini cupcakes, mini chocolate bars or anything you like!