twigg studios

A British baking blog, food photography

mandarin and lemon cake with cream cheese frosting

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 i found some mandarins at the supermarket and decided to make this cake.
its great for celebrations as lemon and orange are flavours which are always a hit.
i love tired cakes they always look so special.

cake recipe
double this recipe
350g (2 2/3 cups) plain all purpose flour
3 tsp baking powder
1 tsp baking soda
a pinch of salt
225g (2 sticks) butter
350g (1 3/4 cup) caster sugar
4 large eggs
1 tsp vanilla extract
250ml buttermilk
juice and zest of 1 mandarin
zest of 1 lemon and juice of half
4 cake tins, two 20 inch
two 9 inch
preheat the oven to 180c/350f
sift together the flour, baking powder/soda and salt.
cream together the butter and sugar until thick and pale, lightly beat the eggs vanilla and gradually add to the mixture mixing well between each addition,
add the juice and zest of the mandarin and lemon and mix in,
stir in the dry ingredients and buttermilk alternating between the two.
once batter is mixed, add the batter to each lined tin and bake for 30 minutes for the larger cakes and 25 for the smaller cakes.
once cooked turn out on to wire rack.

for butter cream for between layers
1cup butter
1 and a half cups icing sugar
lemon juice and zest
mandarin zest
slice the tops of each sponge so they are level.
cream the butter and sift in the icing sugar then add the lemon and mandarin zest and juice.
add some lemon curd and marmalade to each cake then add the butter cream
add the other piece of cake on top so you have two separate cakes.
to make frosting
2 cups double/ heavy cream
1/2 cup icing sugar
3/4 cups cream cheese
vanilla extract
peach or orange food colouring
whip the cream and icing sugar until stiff peaks, then add the cream cheese, vanilla and food colouring.
.
ideally to stop the crumbs getting in the frosting you would cover the cake in a layer of frosting or dirty icing first with you would then cover with frosting.
to assemble the cakes
add the frosting on top of the larger cake with a pallet knife
bring the frosting over the edge
smooth out and level the top
add the smaller cake on top and use some wooden dowels and stick them in all the way down through both cakes then cut off the excess.
add frosting to the top of the small cake as before
take frosting down over the sides and smooth out
continue until the cake is as smooth as possible, i like the rustic look of the frosting rather than a sharp edge. then you are done and ready to decorate
 i used a mandarin and some flowers
 
 
 
sew chatty
not just a housewife
sew can do

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10 Comments

  9. Mmmmm. Sounds really good and it is so pretty with the flowers and manderin top. This one looks like something I could do. I am all thumbs when it comes to decorating cakes! Thank you for sharing at What We Accomplished Wednesdays. Have a great week!
    Blessings, Deborah

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