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Cinderella Lemon Cake

Use Flexible Disney Princess Mould Cinderella - 6865

A pretty cake for a little girl’s birthday party. This cake can be decorated as simply or ornately as you like. You can really go to town by covering the cake with marzipan and fondant icing and adding details with food colours, icing, sweets, sugar flowers etc or you could simply pick out the shape of Cinderella with a few tubes of writing icing. I have covered the cake with both marzipan and fondant icing but you may prefer just to cover the cake with fondant as some children do not like marzipan – the finished result will look just as good.

Cake

175g ( 6oz) self raising flour
175g ( 6oz) caster sugar
175g ( 6oz) soft margarine
3 eggs, medium
grated rind of 1 lemon

Decoration

1 tablespoon apricot glaze or apricot jam
a little sifted icing sugar
500g packet natural colour marzipan ( optional )
454g packet ready to roll white fondant icing
tube of blue icing
tube of pink icing
tube yellow writing icing
few drops pink food colour
coloured balls, sweets etc

you will also need ;

oval cake board
coloured ribbon

Preheat oven to 170ºC,325ºF, Fan oven 150ºC, Gas mark 3

Sift the flour into a large bowl.

Add the caster sugar and soft margarine.

Beat the eggs lightly and add to the mixture with the lemon rind.

Beat together for about 2 minutes until the mixture is light and creamy.

Stand the mould on a baking tray.

Spoon the mixture into the mould and spread evenly. Slightly indent the centre of the cake using the back of a damp spoon.

Bake for approximately 40 – 45 minutes until the cake pulls away slightly from the sides of the mould and is well risen and springy to the touch.

Remove from the oven and place on a cooling rack.

Leave to cool for about 10 minutes then invert the mould and remove the mould by peeling it away from the cake.

Trim the cake if necessary so that it will sit flat on a cake board – remember the detailed surface will be uppermost when served.

Wash and dry the mould – you will need it again for the icing.

To cover the cake with marzipan

Warm the apricot glaze until it is quite soft and runny. If you are using apricot jam, press it through a sieve to remove any pieces of fruit. If the apricot glaze / jam is too thick simply add a few drops of lemon juice, stirring well to thin it down. Keep it warm so it does not solidify again.

Lightly dust the worktop with sifted icing sugar.

Knead the marzipan until it is smooth and pliable.

Dust a rolling pin with icing sugar and roll out the marzipan to an oval shape measuring approximately 36cm ( 14”) long x 28cm ( 11”) wide.

Using your rolling pin lift the marzipan and gently transfer it to the mould.

Ease the marzipan gently into the mould, pressing it into the moulded areas and up and over the sides. Trim away the excess.

Make sure the apricot glaze is still runny – reheating it again if necessary and brush the glaze over the marzipan – this will make the marzipan stick to the cake.
Now get your cake and turning it over so it fits face down in the mould press it firmly into the mould on top of the marzipan.

Place a board over the cake and invert the mould onto the board.

Gently and carefully peel the mould away from the cake – you will have a perfectly defined marzipanned cake.

To cover the cake with fondant icing

Lightly dust the worktop with sifted icing sugar.

Knead the fondant icing until it is smooth and pliable.

Dust a rolling pin with icing sugar and roll out the fondant icing to an oval shape measuring approximately 36cm ( 14”) long x 28cm ( 11”) wide.

Using your rolling pin lift the fondant icing and gently transfer it to the mould.

Ease the fondant gently into the mould, pressing it into the moulded areas and up and over the sides.

Make sure the apricot glaze is still runny – reheating it again if necessary and brush the glaze over the fondant – this will make the fondant stick to the marzipanned cake.
Now get your cake and turning it over so it fits face down in the mould press it firmly into the mould on top of the fondant icing.

Place a board over the cake and invert the mould onto the board.

With the mould still in position use a sharp knife and carefully trim away the excess fondant icing to give a neat edge.

Gently and carefully peel the mould away from the cake – you will have a perfectly defined fondant iced Cinderella cake

(any little tears in the icing can be easily repaired by rubbing over the surface with a clean, damp finger or pressing in a little extra fondant icing and smoothing it down with a knife blade.)

Have ready your cake board and very carefully place the iced cake on the cake board.

You are now ready to finish your Cinderella cake.

To decorate

Using the different coloured icings decorate the cake as desired. The blue icing can be used on Cinderella’s dress – pipe in a little icing and spread it evenly with a damp paintbrush.

Leave each section to dry before adding more detail.

Use the yellow writing icing for Cinderella’s hair. Make a very diluted wash of pink food colour and use to paint Cinderella’s skin. Cinderella’s eyes and mouth can be added with other food colours.

Pipe a border of pink icing around the base of the cake and add coloured balls.

Fix a ribbon around the cake to finish.

Note

If you prefer you can use any excess fondant icing to finish the cake – instead of piping icing around the base of the cake you could roll out the fondant and twist into a rope. Stick the rope border to the cake using a little cool, boiled water.

Freezer tips

The cake is suitable for freezing but if you freeze the completed, decorated cake you will find that on thawing the fondant icing etc will become sticky.

Related Products:

Flexible Silicone Disney Princess Mould - Cinderella

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