Strawberry Buttercream Lamington Wreath

CAKE

STEP 1

Combine all ingredients in a bowl.

STEP 2

Using a whisk, mix on slow speed for 1 minute. Scrape bowl.

STEP 3

Whisk on high speed for 8 minutes.

STEP 4

Whisk on low speed for 1 minute.

STEP 5

Deposit into a paper lined baking tin.

STEP 6

Bake at 190°C until baked through.

STEP 7

Transfer to a wire rack to cool. Cut into rectangles (approx 4x10cm).

LAMINGTON CHOCOLATE COATING

STEP 1

Combine Mauri Lam-Kote and boiling water in a bowl.

STEP 2

Using a whisk, mix on slow speed for 1 minute or until mixture is smooth.

STEP 3

Allow mixture to cool slightly (warm but not set) before dipping.

LAMINGTON FINGERS

STEP 1

Dip the lamington rectangles into warm chocolate coating mixture, draining off any excess on a drip wire rack.

STEP 2

Roll lamingtons into dessicated coconut until completely coated.

STRAWBERRY SYRUP

STEP 1

Place strawberries and sugar in a large saucepan over medium heat.

STEP 2

Cook, crushing strawberries with a wooden spoon for 10 minutes or until sugar dissolved.

STEP 3

Bring to boil. Reduce heat to medium low.

STEP 4

Simmer for 10 minutes or until mixture is syrupy.

STRAWBERRY BUTTERCREAM

STEP 1

Place butter into a bowl.

STEP 2

Using a paddle, blend on high speed, until butter is light and pale in colour.

STEP 3

Add the icing sugar and blend on low speed for 2 minutes.

STEP 4

Add cream and blend on high speed until the mixture is light.

STEP 5

Add strawberry syrup as desired to the buttercream. Fold through to create a ripple effect.

ASSEMBLY

STEP 1

Carefully spoon buttercream into a large snap-lock bag. Snip 2cm off one corner.

STEP 2

Pipe a ring shape on a flat serving plate to form the base. This ring will secure the lamingtons to the plate.

STEP 3

Pipe a little buttercream onto 1 face of 1 lamington. Place lamington on its side on cream ring to start assembling the wreath. Pipe a little cream onto 1 face of the next lamington. Place in front of lamington on plate and sandwich together. Repeat process with remaining lamingtons and cream mixture to form the wreath.

STEP 4

Decorate the wreath with some whole, halved, diced strawberries. Spoon over the strawberry syrup as desired.