We are looking forward to welcoming you to our bakealong session on Friday 15 May with Peboryon Cakes. You will need to prepare a quick creme pat ahead of the bakealong, instructions are linked below, and you will also need to have the following ingredients to hand:

Lemon Velvet Sponge

300g Caster Sugar
320g Flour**
6g Bicarbonate of Soda
110g Eggs (approx 2 large eggs)
120g Unsalted Butter
240g Buttermilk
Zest of 3 lemons
15ml Lemon Juice
2 x round sponge tins

Elderflower Curd

165g Eggs (approx 3 large eggs)
100g Caster Sugar
100g Elderflower Cordial
15ml Lemon Juice
100g Unsalted Butter

Elderflower Buttercream

250g Butter
125g Creme Pat (you will find the recipe for this linked below)
50ml Elderflower Curd

Peboryon Quick Creme Pat Recipe

The creme pat can be prepared the day before and stored in the fridge ready to go. To join us for the bakealong, please click the following link at 3pm on Friday 15 May.

https://us02web.zoom.us/j/83670591912?pwd=RXVUakRoZ3hBd2k5RWI2cVVVam51QT09

**there was a request for a gluten free version. Christine and Phil recommend replacing the flour with a good quality gluten free flour for regular flour. They have used Dove’s Farm flours for bakes for clients in the past with great success.

4 thoughts on “Bakealong Ingredients & Preparation

  1. Is it possible to get the recipes for those of us working who can’t make the baking zoom sessions? Would love to try baking the cakes in my own time!

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