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London-based food stylist and writer Kim Morphew has been contributing to Sainsbury's magazine since 2008. She is creator of the children's cookery book and baking range, The Kookey Chefs.
London-based food stylist and writer Kim Morphew has been contributing to Sainsbury's magazine since 2008. She is creator of the children's cookery book and baking range, The Kookey Chefs.
How to decorate:
While the cake is cooling, make the buttercream. In a large bowl, whisk together the butter, milk and icing sugar until light and fluffy. Add the lemon juice and whisk again. Line a 16cm diameter/600ml bowl with clingfilm. Spoon 600g buttercream into the bowl and level the top. Put in the fridge for at least 1 hour until your cake is cold or until you are ready to decorate. Reserve the remaining buttercream at room temperature.
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