Lemon & Passionfruit Gateau

Yield: 1 Gateau, made in collaboration with GoBake

Ingredients

• 2x 400g 7 Inch Round Plain Sponges

• 300g Barker’s Professional Lemon & Passionfruit Fruit Silk

• 310g Whip 'N' Ice (Whipped)

• 75g GoBake Natural Rainbow Medley

• 15g white chocolate truffle or ganache

• GoBake Gel Colour Neon Yellow

• GoBake Fairy Dust

Equipment

• 8 Inch GoBake Silver Cake Board

• 8 x 6 Inch GoBake Kraft Cake Box

Method

1. Cut each sponge horizontally through the centre, giving you four separate, thinner sponge discs.

2. Build your cake onto GoBake Silver Cake Board 8 Inch

3. Take your first sponge and pipe a circle of Whip 'N' Ice around the outside edge of the sponge, to avoid the filling running out of the cake. Then spread 100 grams of Barker’s Professional Lemon & Passionfruit Fruit Silk in the middle of the sponge. Place another layer of sponge on top, and repeat the steps to get three layers of filling. Make sure to finish with a layer of sponge.

4. Lightly colour 250 grams of whipped Whip ‘N’ Ice with GoBake Gel Colour Neon Yellow. Spread the coloured Whip 'N' Ice over the top and sides of the gateau, making this as smooth as possible.

5. Press/sprinkle 35 grams of GoBake Natural Rainbow Medley around the base of the cake.

6. Using 15 grams of white chocolate truffle or ganache, pipe "drips" around the edge of the cake (as shown in the photo below).

7. Pipe 110 grams of Whip ’N' Ice rosettes around the top edge of the cake.

8. Sprinkle 40 grams of GoBake Natural Rainbow Medley over the top of the cake in the centre and spray all over with GoBake Fairy Dust.

9. Pack in a GoBake Kraft Cake Box 8 x 6 Inch

This Recipe Uses