460 g store-bought unfilled double sponge cake
½ cup lemon curd
1 cup icing sugar mixture
2 Tbsp lemon juice
½ tsp hot water
1 medium orange thinly sliced, to decorate
- Slice 1 of the cakes in half horizontally using a serrated knife. Enclose remaining cake in plastic wrap and set aside for another use.
- Spread lemon curd over cut-side of 1 cake half, then top with remaining cake half, cut-side down. Set aside.
- To make icing, put sugar, lemon juice and hot water in a medium bowl and stir until smooth and glossy.
- Spoon icing into centre of cake and spread over cake, allowing icing to drizzle down side. Top with orange slices and decorate with faux flowers, if liked.