Step 1: Preheat the oven to 180°C (160°C fan oven, 350°F, gas 4). Lightly grease an 18cm (7 inch) square cake tin. Put the margarine, sugar, eggs and Lemon Extract in a bowl.
Step 2: Sieve the flour and Baking Powder on top. Using an electric whisk, beat the ingredients together for a few seconds until creamy and well blended.
Step 3: Spoon into the prepared tin, smooth the top and bake in the oven for 25-30 minutes until lightly golden and just firm to the touch. Cool for 5 minutes then turn on to a wire rack to cool completely.
Step 4: To decorate, put the butter in a bowl and gradually sieve and mix the icing sugar into the butter until smooth and creamy. Mix in sufficient milk to make a soft, spreading icing.
Step 5: Dust the work surface lightly with icing sugar and knead the Regal-Ice gently to soften it.
Step 6: To assemble the cakes, cut out 9 rounds from the centre of the baked sponge using a 5cm (2 inch) plain round pastry cutter – keep the edges and trimmings for cake pops or truffles.
Step 7: Roll out the Regal-Ice to a thickness of about 0.5cm (1/4inch). Cut out 9 rounds using the same cutter, re-rolling as necessary. Spread the top of each cake with a little butter icing and stick a Regal Ice circle on top to completely cover the cake top. Empty the Bright and Bold 4-cell mix on to a small plate.
Step 8: Working on one cake at a time, carefully spread the sides from top to bottom with a thin layer of the soft butter icing. Press the sides of the cake into the Bright and Bold 4-cell mix and place on a serving plate. Repeat to cover all the cakes. Smooth the Regal Ice tops using your fingers, lightly dusted in icing sugar, and gently rubbing until smooth.
Step 9: To serve, sprinkle the tops with a few more Sour Strands, and enjoy!
|Per Serving||Per 100 g / ml|
|Fat||16.01 g||17.03 g|
|Carbohydrate||55.55 g||59.10 g|
|Protein||2.99 g||3.18 g|
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