1. Spread a first thin layer of icing to hold in the crumbs.

2. Run a butter knife around the bottom of the cake to remove any excess icing.

3. Add a thicker, second layer of frosting.

4. Dip you palette knife in hot water to allow for easier spreading.

5. Swirl the top of the cake using the back of a teaspoon.

6. Sprinkle with decorations - we used crushed up sherbert lemon sweets but you could use anything!

7. Slice and serve.

See the lemon sherbet cake recipe.