Poppy Wreath Cake

Poppy Wreath Cake

Poppy Wreath Cake

This stunning lemon and poppy seed cake makes great use of the Tala Decorative cake tin. I'm decorating my cake with hand-made poppies to commemorate Remembrance Sunday, but you can make other sugar flowers or top with edible fresh flowers and herbs if you prefer. The poppies are best made the day before, so they have a chance to harden slightly and are easier to handle.

 

Ingredients for the cake:

250g caster sugar

250g softened butter or margarine

300g self-raising flour

1 tsp baking powder

5 free-range eggs

3 tbs milk

1 tbs poppy seeds

zest of one lemon

 

Ingredients for the decoration:

200g icing sugar

3 tbs lemon juice (from the lemon plus extra if needed)

scattering of poppy seeds

red ready-to-roll icing

black ready-to-roll icing

 

Equipment

Large mixing bowl

Silicone headed spatula

Tala Performance Bundt tin

Mini palette knife

Cooling rack

Cake tester

Tala circular cutters

Icing sugar shaker

Mini rolling pin

 

 

 

Instructions:

  1. Preheat the oven to 150 degrees Celsius (302 degrees Fahrenheit).
  2. Grease and flour a Tala Performance Bundt tin.
  3. In a large mixing bowl (or food mixer) cream the margarine and sugar, adding the eggs bit by bit. Slowly add the flour and baking powder followed by the milk, zest and poppy seeds and combine until the mixture is smooth.
  4. Transfer the mixture to the Bundt tin and level roughly with a mini palette knife.
  5. Bake for 20 minutes, then rotate the pan and bake for another 20 minutes. Bake for a further five minutes or so until the mixture is risen and golden and a cake tester appears 'clean' after insertion into the centre of the cake.
  6. Remove the cake from the oven and allow it to cool in the tin for 5-10 minute before turning out onto a wire rack to cool completely.
  7. While the cake is cooling, you can make the poppies (if you haven't made them beforehand) by rolling red ready-to-roll icing very thin and cutting out circles. Use the same cutter to 'trim' the circles into a poppy shape. 
  8. Use a small amount of water to attach the petals together (overlap one over the other as shown) and use a flattened back of black icing as the centre of the flower. Attach with water in the same way.
  9. You can give your poppies more 'life' by allowing them to dry in flower formers (rings covered with cling film to stop them sticking).
  10. To make the drizzle icing, mix the icing sugar with the lemon juice and pour all over the top of the cake, allowing it to drip down the sides. 
  11. Arrange the poppies on top of the cake in a wreath shape – no need for any extra icing, the drizzle will keep them in position.
  12. Sprinkle some extra poppy seeds over the top and serve.

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