We value your privacy
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.