Jane's Lemon Fault Line Cake

Join the brilliant Jane Beedle (GBBO Finalist, series 7) live from Kent, UK who will show you how to make her Lemon Fault Line Cake

The class starts at 5pm UK on Saturday 30th January 2022. We’ll start off the class with an introductory welcome and some background from Jane's time on TV, before we ask you to put on your aprons and bake along as you watch Jane demonstrate all the skills required to make Jane's delicious treats.

Our class will take around 2hours as we bake our masterpieces, before you can tuck into the fruits of your labour all whilst hearing fantastic memories and stories from Jane, Tickets are priced at £35 for individuals and £50 for groups of two or more that will join from the same household. Places are non-refundable and cannot be cancelled or altered after purchase. All guests will be emailed a link to the class following their booking.

Equipment:

Electric Hand Whisk or Stand Mixer  

Bows / Heatproof Bowls

Saucepan  

Cake Scraper

Palette Knife  

Scales

Piping Bags  

Star Nozzle

Paint Brush  

Cake Board or Display Plate

3x 7” (17cm) Cake tins (quantities for 8” (20cm) provided in brackets), greased and base lined

Ingredients:

For the Cake:

330g (1 ½ cups) [400g/1 ¾ cups for 8”] Salted Butter, Softened

330g (1 ⅔ cups) [400g/2 cups for 8”] Caster Sugar

3 Lemons (Zest only)

2tsp Vanilla Extract

5 [6 for 8”] Large Eggs**

350g (2 ⅔ cups) [425g/3 ¼ cups for 8”] Self-Raising Flour

Splash of Milk

For the Lemon Curd:

2 Large Egg Yolks 

Large Egg

150g (¾ cups) Caster Sugar 

3 Large Lemons (Zest and Juice)

2tsp Cornflour 

50g (3 ½ tbsp) Salted Butter

For the Frosting:

750g (3 ⅓ cups) Unsalted Butter (very soft) 

1.5kg (12 cups) Icing Sugar, sifted**

Splash of Whole Milk 

2tsp Vanilla Extract

2tbsp Lemon Curd (from above) 

Food colouring (I used yellow)

For the Decoration:

An assortment of lovely sprinkles

Edible gold paint, or lustre dust mixed with clear alcohol (I used vodka)

*Large Egg in UK = XL Egg in US

**Approx. 3 standard bags

 

If you have any questions regarding this class please email us at info@bakewithalegend.com. --- To see all our other classes which are currently on sale, please click here. 

Alternatively we do offer private events, please contact us for more information or click on the ‘Online Classes’ page for more detail.Upon booking, all guests will be emailed a link to the class with a full breakdown of ingredients and equipment as well as the method on the Monday proceeding their class. Please do check junk email just in case you don't spot it arrive!

It is your responsiblity to check the ingredients do not impact any allergies  or intolerances which you may have. Bake With A Legend and our bakers take no responsibility in this regard.

If you're in any doubt about you then you should contact us before booking in terms of discussing alternative ingredients to suit your requirements.We will, wherever possible provide alternatives to include gluten & dairy free options.