Recipes

Step 1

Preheat oven to 180°C.

Step 2

In a medium bowl combine flour, baking powder, bicarb soda and salt and mix well to combine then set aside. In a small jug combine the milk and the lemon juice and mix then set aside.

Step 3

Add the eggs one at a time, beating between each addition. Add half of the dry ingredients to the batter and mix until just combined. Add the milk and lemon mixture and mix until well combined. Then add the remaining flour mixture and mix until just combined (do not over mix the batter). Add the lemon zest and poppy seeds and gently fold through the mixture until combined.

Step 4

This batter will be enough to fill two bake a number pans. You can bake one pan and then leave the batter until you are ready to fill again and bake again. Fill the cavities of the bake a number pan 3/4 of the way full and bake for 18-20 minutes until a toothpick comes out with a few crumbs. Remove the cakes from the over and allow to cool for 2-3 minutes, then remove to a cooling rack to cool completely and repeat with the remaining batter. Let the cakes cool completely.

Step 5

Arrange the cakes in the shape of the number you have chosen. Prepare the Meringue mix as per the packet instructions then transfer the meringue mixture to a piping bag fitted with a large round tip and pipe dollops of the meringue mixture on top of the cakes. Using a chef’s touch brown the meringue on top of the cakes.

Step 6

Decorate the top of your cakes with items of your choice. We used lemon curd, strawberries, raspberries, gold leaf, mini meringues and Queen Fine Foods Glamour and Sparkle sprinkles.

NB: You can make mini meringues with the left over meringue mixture by piping dollops onto a paper lined baking tray and cooking for 1hr at 100°C.

*Queen Fine Foods Meringue Mix can be found in the baking aisles at Woolworths and Coles stores.