— Advanced —
We’re dreaming of the spring with this cake! In this course you’ll learn a couple of different techniques with wafer paper, including tree bark, leaves, and decoupage. Susan will show you how to emboss your fondant using a simple everyday tool to make your 3D fruit look life-like. She’ll also run you through some simple air-brushing and painting. This cake is cheery and fun; completely interchangeable with any fruit tree. Let us know what you think in the discussion area!
¾ cup (1 ½ sticks) unsalted butter, softened
3 large eggs, room temperature
2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ tsp salt
Zest of ½ a lemon
1 ¾ cups sugar
1 ½ teaspoons vanilla
1 ¼ cups milk, room temperature
- Preheat oven to 350 F and grease and flour two 8” round pans.
- In a medium size bowl stir the flour, baking powder and salt together, and set aside.
- In your mixing bowl, beat butter, lemon zest and sugar until light and fluffy, then scrape the bowl.
- Add eggs, one at a time and beat after each addition until incorporated.
- Beat in vanilla.
- Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition until just combined.
- Start with 1/3 flour mixture and mix, then ½ the milk and mix, then second 1/3rd of the flour mixture and mix, then the remainder of the milk and mix, finish with the last 1/3rd of flour mixture and mix till combined.
- Spread batter in to the prepared pans and bake 30-35 minutes.
- Start checking at 25 minutes, a toothpick inserted in to the center of the cake should come out clean.
- Cool cakes in the pans for 10 minutes, then run a knife along the sides of the pans and turn out on to parchment paper.
- Allow cakes to cool completely, wrap in plastic wrap and chill before filling and icing cakes.
Lemon Cream Filling & Lemon Curd
Lemon Cream filling & Lemon Curd
1 cup granulated sugar
Zest of ½ a lemon
2/3 cup fresh lemon juice
8 large egg yolks
2/3 cup salted butter, cut in to small cubes
1/2 tsp vanilla
- In a medium sauce pan, whisk sugar, lemon zest, and egg yolks, once combined, whisk in the lemon juice.
- Add butter and place sauce pan over medium heat, stirring constantly.
- Heat until mixture thickens and just starts to bubble (about 6 minutes).
- Remove from heat, and stir in vanilla.
- Pass the mixture through a sieve in to a bowl and cover the surface of the lemon curd with plastic wrap.
- Once cool, refrigerate up to 1 week.
Lemon Cream Filling
Combine 1 part lemon curd with 1 part non-crusting buttercream (Swiss Meringue, Italian Meringue, or Sue’s Swiss-ish Buttercream).
Sue’s Swiss(ish) Meringue Buttercream
– 1 cup (8 oz) pasteurized egg whites
– 1 kilo bag (Canada), or One 2 pound bag powdered sugar (about 8 cups)
– 3 ½ pounds butter, softened (you can use some salted butter, or for whiter buttercream you can use some or all vegetable shortening) as long as your total fats weigh 3 ½ pounds total.
– 2-3 tablespoons clear or dark vanilla (to taste)
- In the bowl of a 5 or 6 quart Kitchen Aid mixing bowl, whip your powdered sugar and egg whites using the whip attachment for 2-3 minutes (start on low speed at first, to avoid a powdered sugar mess).
- Add all your butter (and or shortening) and mix on low speed for 30 seconds.
- Add the vanilla and mix to incorporate.
- Once the mixture start to come together, increase your speed to 3 or 4.
- Whip until really light and fluffy, 10-15 minutes (maybe longer if your butter isn’t very soft).
- Use right away or store in the refrigerator up to 2 weeks, or freeze for up to 3 months.
- To thaw, place frozen buttercream in the refrigerator for 24 hours, then allow to come to room temperature on your counter.
TUTORIAL: Sue’s Swiss(ish) Buttercream
Lemon Tree Cake Supply List:
– large and small rolling pin
– corn starch or powdered sugar for dusting
– pasta machine (optional)
– round cutters
– wafer paper
– spray bottle
– paper towel
– brown and black petal dust
– blush brush
– quilting ruler
– assorted paint brushes
– piping gel
– 18 gauge wire
– 24 gauge wire
– yellow and peach dusting powder
– dusting brushes
– egg shaped foam
– glue gun
– grater x 2
– nail brush x 2
– large bowl of water (for cleaning airbrush)
– gel colours
– paint pallet or plate
– fondant smoothers
– artist pallet knife