Each tier had a generous lining of coconut frosting piped around the edges to form a well for the lemon curd to be poured in the middle of the cake; which was repeated for each layer.
The finale had the cake completely covered with frosting, then showered generously with desiccated coconut, and decorated with lemon slices.
Look at that chap!
It was a wonderful evening, and I learnt a lot about the art of cake decorating. Thank you Zomato & Sponge & Cream Bakery!
I know you’re all jealous of my skills and would like to get in on all the action too!
It so happens that Sponge and Cake will be hosting more workshops in a larger space THIS MONTH! Get in touch now!