Lemon and elderflower celebration birthday cake

Recipe

Lemon cake

ingredients	preparation
1piece(s) lemon zest 270g sugar 90g butter	Combine and cream.
120g cream	Stir in.
4piece(s) eggs	Warm slightly and add slowly to avoid splitting.
215g flour 7g baking powder 2g salt	Sieve together and fold in.
120g cream	Fold in.
Pipe into cup cake cases. Bake at 180°C (356°F) for 12-15 minutes. Leave to cool.

Elderflower syrup

ingredients	preparation
125g water 125g sugar	Bring to the boil and cook for 1 min
1piece(s) lemon juice	Remove from the heat and add in the lemon juice to taste.
6piece(s) elderflower heads	Add and infuse. Completely cool and strain.

Ganache

ingredients	preparation
150g warm UHT whipping cream 35%	Bring to the boil.
150g W2NV	Pour the cream over the chocolate. Leave to stand for 2 min. Whisk together and allow to set overnight in the refrigerator.

Glazing

ingredients	preparation
100g icing sugar 6spoon(s) lemon juice	Stir together and warm slightly. Brush on top of each cup cake.

White chocolate square

ingredients	preparation
Q.S. W2NV	Place IBC stencil 107 (50 x 50 mm) on top of transfer IBC G172K2N03. Fill with chocolate. Allow to set for at least 20 min. before removing from the transfer.

White chocolate candle

ingredients	preparation
Q.S. W2NV	Pour chocolate into a straw and leave to set. Cut one tip at an angle and dust with IBC Gold creative powder K LE 010 101.

Finishing and presentation

- Soak the cup cakes in elderfl ower syrup.

- Use a balloon whisk to aerate the ganache to piping consistency.

- Cut the top off each cup cake, pipe a rosette of ganache onto them and replace the top.

- Decorate with the chocolate square and straw

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