Lemon Drizzle Cake Mix - Jane Asher

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Christmas baking is one of my favourite things to do as I adore the theming of Christmas, but this recipe is something that has been waiting for years and years, as I just don’t really like Christmas cake… yup. When it comes to the rest of the ingredients, it does sound like quite a bit. I like to add the zest and juice of lemon for a zingy flavour, as well as flavours such as mixed spice, ginger, nutmeg and cinnamon. I also add a bit of vanilla. Air fryer cake mix is a one-bowl and mess-free recipe that requires only a few ingredients to get started with. Spread with lemony butter icing, mark into 16 slices and decorate each one with a sugar ‘lemon slice’.

Heavy - Active for much of the day, walking non-stop and carrying objects. Typical jobs: hospital/ward nurse, waitressing in a busy restaurant, cleaner, porter, labourer/construction worker, gardener, farm worker. Leisure Activity Level

Moderate - On your feet for much of the day, either standing or occasional slow paced walking. Typical jobs: shop assistant, teacher, chef/cook, bar worker, engineer. So… I will say from the beginning that this recipe uses lots and lots of ingredients, and it is a humongous cake! Like, its 6 layers of cake, and all the buttercream in-between the layers, and all the decor on top! Refrigerator – Wrap the cake in the Air Fryer cake pan in aluminum foil or plastic wrap and place it in the refrigerator. It should keep for up to three days.

So use whatever brand of boxed yellow cake mix you want. Is Baking Powder Necessary When Making a Box Cake? So let your cake cool completely before wrapping it and putting it in the fridge as soon as possible. Vanilla cake with chocolate frosting. Conclusion I have a cheats Christmas pudding in my second book, as typically with bakes like this you need to take your time. They are recipes that develop over the time because of the alcohol that you put into the bake.If you intend to serve this cake within a day or two, keep it at room temperature. Wrap the cake in plastic wrap or thin foil and store it in a plastic bag. When completely cool, wrap the cake in baking parchment and then in foil and store in an airtight tin somewhere cool and dry until it's time to decorate it. Every couple of weeks (or more often, if you're short of time), unwrap the cake, make a few holes in the top with a skewer, and spoon over a little brandy or whisky (or orange juice if you prefer). This keeps the cake moist - and makes it taste even better. You can do it 10 weeks before, 8 weeks, 6 weeks etc… just the nearer to Christmas you make it, the less feeding time you have. You can store and wrap the Christmas cake really well after feeding in parchment paper and tin foil, in a metal cake tin (plastic tubs may make them sweat).

When it comes to the fruit of the Christmas cake, you can cater it more to what you prefer, but I used a broader amount as that’s what works best for my trusty taste testers, as it gives more flavour and textures. Just as I have finished the buttercream I carefully press in some rainbow sprinkles to the bottom of the cake for a bit of colour and I just love the design – be warned, sprinkles will fall off at this point so beware! After this, I chill the cake again! Knead 450g white marzipan until soft. Roll it out on a work surface (or silicon sheet) dusted with a little icing sugar, until it's a circle large enough to cover the whole cake.

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Moderately active - Do light to moderate intensity exercise 3-4 times a week. E.g. going to the gym / swimming / cycling / horse riding / dance classes / playing golf. Daily dog walking (brisk pace, twice a day).