Elegant simplicity!
I made these using my Lemon Victoria Sponge recipe and divided the mixture into 12 muffin cases, cut the tops out with a serrated knife when they were cool, put a teaspoonful of really good lemon curd into the hole and spread it up the sides, piped in some whipped vanilla infused cream and simply finished them with a dusting of icing sugar and some pink and white non pareils (sprinkles). Delicious!
Ready for my close-up...
Mmm, mmm, mmm!
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