Little lemon wreaths

Makes 18 to 24 mini bundts

Little lemon wreaths

220 grams of plain flour

2 teaspoon of baking powder

½ teaspoon of salt

80 grams of unsalted butter (softened)

200 grams of caster sugar

2 large eggs

1 teaspoon of lemon rind

1 teaspoon of vanilla bean paste

170 millilitres of whole milk

Lemon cream cheese frosting

140 grams of cream cheese (softened)

140 grams of unsalted butter (softened)

300 grams of icing sugar

1 teaspoon of vanilla bean paste

1 teaspoon of lemon rind

Red and green gel food colouring

Edible glitter

Make the lemon wreaths

1. Preheat your oven to 180C.
2. Grease a mini bundt tin.
3. In a medium bowl, sift the flour, baking powder and salt. Set aside.
4. In the bowl of a stand mixer, beat the butter until smooth.
5. Add the caster sugar to the butter mixture and cream for 3 to 5 minutes or until light and fluffy.
6. Slowly add the vanilla bean paste, lemon rind and eggs to the butter and sugar mixture. Mix until combined.
7. Add the flour mixture in three batches, alternating with the milk.
8. Evenly divide the cake batter between the mini bundt tin.
9. Bake for 20 minutes or until an inserted skewer comes out of the centre of the mini bundts clean. Set aside to cool.

Make the lemon cream cheese frosting

1. In the bowl of a stand mixer, combine the cream cheese, butter and icing sugar.
2. Add the vanilla bean paste and lemon rind. Combine well.
3. Take one quarter of the frosting and tint to the desired shade of red.
4. Tint the remaining frosting to the desired shade of green.

Assemble the lemon wreaths

1. Add the red frosting to a piping bag fitted with a small round tip.
2. Add the green frosting to a piping fitted with a small leaf tip.
3. Pipe green leaves on each of the lemon bundts.
4. Add red berries to the green frosting to create the effect of a wreath.
5. Add edible glitter, if desired.