Review Of Wedding Cake Recette References. Weigh 600g/1lb 5oz of the mix and stir 5 tbsp of the lemon curd into it. Grease and line the 23cm/9in cake tin and 15cm/6in cake tin.
Fill and cover the cake with the remaining buttercream. Beat the butter until creamy, then gradually beat in the sifted icing sugar. Add a few daubs of the coloured buttercream on one side and blend it with the base colour using a cake scraper.
