Celebration Cake

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 40mins
  • Serves icon
    Serves
    10
  • Calories icon
    Calories
    1270
based on 31 ratings

This zingy lemon celebration cake decorated with raspberry buttercream, chocolate brushstrokes and freeze-dried raspberry is perfect for a celebration or special occasion. Serve with fresh raspberries and prosecco.

Inspired by: https://youtu.be/wFxzmJVQjc4

recipe updated 29 May 2024

Ingredients

  • Margarine icon
    Margarine
    340 g
  • Egg icon
    Egg
    5
  • Lemon icon
    Lemon
    2
  • Plain flour icon
    Plain flour
    340 g
  • Unsalted butter icon
    Unsalted butter
    300 g
  • White candy melts icon
    White candy melts
    340 g
  • Edible food colouring dust icon
    Edible food colouring dust
    as needed
  • Caster sugar icon
    Caster sugar
    340 g
  • Vanilla extract icon
    Vanilla extract
    3 teaspoons
  • Salt icon
    Salt
    1 pinch
  • Baking powder icon
    Baking powder
    4 teaspoons
  • Lemon curd icon
    Lemon curd
    60 g
  • Icing sugar icon
    Icing sugar
    750 g
  • Milk icon
    Milk
    2 tablespoons
  • Salt icon
    Salt
    ¼ teaspoon
  • Raspberry jam icon
    Raspberry jam
    1 tablespoon
  • Pink food colouring icon
    Pink food colouring
    2 dashes
  • Freeze-dried raspberries icon
    Freeze-dried raspberries
    40 g

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Chef Patissier XL
  • kCook icon Springform pan - 7"
  • kCook icon Easywarm bowl
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Small bowl
  • kCook icon Kenwood bowl - chef patissier xl
  • kCook icon Piping bag
  • kCook icon Medium bowl

Step preview

  1. Grease 3 clean springform pan
  2. Line with parchment paper then set aside
  3. Place the silicone mat/acetate sheet onto a baking sheet and set aside
  4. Attach Creaming beater
  5. Add white candy melts to the EasyWarm Bowl
  6. Mix with splashguard fitted until melted - 10 min, 7, Stir 1
  7. Remove the creaming beater from the machine, leave the bowl fitted to the machine to keep warm
  8. Transfer two spoonfuls of melted candy melts from the EasyWarm Bowl to a small bowl
  9. Add edible food colouring dust to the small bowl
  10. Stir well until combined
  11. Working quickly use a right-angled spatula to spread ‘brushstroke’ shapes onto the silicone mat/acetate sheet
  12. Repeat this process with other colours, leaving some white
  13. Allow to set at room temperature until completely solid
  14. Pre-heat oven - 180°C
  15. Attach K Beater
  16. Add margarine, caster sugar, egg, lemon, vanilla extract, salt, plain flour and baking powder to the Kenwood Bowl
  17. Mix - approx 1 min, Speed Max
  18. Divide content of Kenwood Bowl between 3 springform pan
  19. Bake until golden brown - 20 min, 180°C
  20. Let cool - 10 min
  21. Remove from the tin, transfer to a wire rack to cool completely
  22. Clean EasyWarm Bowl
  23. Attach Creaming beater
  24. Add unsalted butter, icing sugar, milk, vanilla extract, salt, raspberry jam and pink food colouring to the EasyWarm Bowl
  25. Mix with splashguard fitted - approx 30 sec, Speed Min
  26. Mix with splashguard fitted until light and fluffy - approx 30 sec, Speed Max
  27. Transfer buttercream to piping bag
  28. Use a cake leveller or bread knife to level off each sponge layer
  29. Spread a small amount of buttercream onto the cake board, place one of the sponge layers onto the board, uncut side down
  30. Press down gently to help it sick to the board
  31. Cut the tip of the piping bag open, pipe a layer of the buttercream onto the sponge layer
  32. Use a right-angled spatula to smooth the top of the buttercream
  33. Pipe a ring of buttercream approximately ¼ inch in from the edge of the sponge, this will contain the curd layer
  34. Fill with lemon curd
  35. Add one third of lemon curd into the middle of the ring of buttercream, spread the curd out to the buttercream ring
  36. Place the next sponge layer on top, uncut side down
  37. Press down gently with the palms of your hands held flat to ensure the cake remains level
  38. Repeat the buttercream and curd layering process as before
  39. Finish by placing the final sponge layer on top cut side down so that the flat uncut edge faces uppermost
  40. Press down gently with the palms of your hands held flat to ensure the cake remains level
  41. Completely cover the sides and top of the cake in the buttercream, use a cake scraper or right-angled spatula to get a smooth finish
  42. Reserve any un-used buttercream for gluing the brushstrokes onto the side of the cake later
  43. Add freeze-dried raspberries to a clean medium bowl and reserve the rest
  44. Roughly crush the raspberries with the end of a rolling pin or use your hands, keep them coarse rather than finely ground
  45. Decorate with freeze-dried raspberries
  46. Decorate the bottom third of the sides of the cake with the crushed raspberries as well as adding some to the top of the cake
  47. Chill in fridge - 20 min
  48. Carefully remove the chocolate brushstrokes from the silicone mat/acetate, add them to one side of the cake starting at the top edge and working down to the base, overlapping as you go
  49. Add some of the brushstroke decorations to the top of the cake
  50. Serve
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