Here’s a step by step guide to making each of the separate elements of this recipe.
Before you begin, sift the plain flour and get the butter out of the fridge and cut into cubes- it will cream far better if it’s at room temperature. Fit the heat shield and creaming beater to your Titanium Chef Patissier XL, grease and line your cake tins and place your silicone mat on a baking tray.
To make the chocolate brushstrokes:
Attach the EasyWarm bowl to your mixer. Add the candy melts to the bowl and fit the splash guard. Mix on heat setting 7, stir speed 1 for about 10 minutes, or until melted. Remove the creaming beater, leaving the bowl fitted.
Put two spoonfuls of your mixture in a separate bowl, along with some coloured dust. Stir to combine to achieve your preferred shade. Using the right angled spatula, spread some brushstroke shapes on the silicone mat. You’ll want to work quickly, before the mixture sets too much.
Mix up other colours and repeat the process- you can also leave some white. Leave to set at room temperature until completely solid.
To make the cake:
Preheat the oven to 180℃. Replace the EasyWarm bowl with the Mixer bowl and fit the K-Beater. Add the margarine, sugar, eggs, lemon zest, vanilla extract, flour (sifted), baking powder and salt to the bowl and fit the splash guard. Start mixing on speed Min, gradually increasing to speed Max for about 1 minute.
Divide the mixture into the three prepared cake tins. Bake for 20 minutes until golden brown. Leave to cool in the tins for 10 minutes before removing and transferring to a cooling rack. This will help prevent the sides of the cakes from going soggy.
To make the buttercream:
While the cake is cooling, clean and fit the EasyWarm bowl and whisk tool. Add the butter, sugar, milk, vanilla, salt, jam and food colouring to the bowl and fit the splash guard. Mix on speed Min for about 30 seconds, then on speed Max for about 30 seconds, or until the mixture is light and fluffy.
Transfer the buttercream to your piping bag. Half fill the bag and gently squeeze the icing down to remove any air pockets.