1.
Take All the dry ingredients except sugar and sieve them into a bowl . Keep aside.
2.
Now take a blender add all the wet ingredients and sugar. Blend it altogether.
3.
Now mix the dry ingredients mixture into wet ingredients ok batches and mix well.
4.
Gently mix all the ingredients in cut fold method . Add milk to the batter and mix well Adjust the consistency with the extra milk if needed.
5.
Don’t over mix the batter . Once the batter reaches to the right consistency pour the mixture into the greased tin and allow it to bake in a preheated oven @180degrees for 20mins tea or until the toothpick comes out clean
6.
Allow the cake to cool then slice them Into two layers , Soak The layers either the milk or suagr syrup.
7.
Refrigerate the soaked cake layers for 15mintues. Then froast the cake with lemon buttercream.
8.
After filling the buttercream in between layers refrigerate for 30mins.
9.
Crumb coating done With lemon butter Then finally used 1:1 cream and white chocolate to prepare white chocolate ganache Finally cake coated with white chocolate ganache.
10.
Decorated with sprinkles and lollipops ( store bought).
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