GEOMETRIC BEYONCÉ #LEMONADE CAKE – The Scran Line

Grab the RECIPE here: recipe coming tomorrow guys! It’s super late (same story I know). I’m tired, going to bed! :0)

FOLLOW ME HERE:
Instagram: https://www.instagram.com/TheScranLine/
Facebook: http://facebook.com/TheScranLine
Pinterest: https://au.pinterest.com/TheScranLine/
Twitter: http://www.twitter.com/TheScranLine

HELPFUL LINKS:
To convert grams into US cups, please follow this link: https://www.dovesfarm.co.uk/resources/conversion-tables/us-cups-conversion-table/
To convert grams into metric cups, please follow this link: http://www.taste.com.au/how+to/articles/369/weights+measurement+charts

About The Scran Line
Oh hey there! My name is Nick. I’m a pastry chef and graphic designer. Combine these two passions together and you get The Scran Line! Join me on my baking adventures twice a week I post every Tuesday and Friday.

#LEMONADE Cake

Serves 15

Cake
840g all-purpose flour
530g caster (superfine) sugar
1/2 tsp salt
2 tbsp baking powder
750ml of milk
250ml vegetable oil
250g unsalted butter, softened
4 tbsp Greek yogurt (can substitute with sour cream)
4 tsp vanilla extract
4 large eggs
Zest of two lemons
½ cup lemon juice
10 drops lemon food gel

Jelly Jewels
6 tbsp powdered gelatin
12 tbsp cold water
500ml cups lemon juice
125g cup caster sugar

Frosting
3 batches Swiss meringue frosting
10 drops yellow food gel
3 tbsp lemon curd or 3 tsp lemon essence