Lemon Embossed Cakes

  

   After cooling some lemon buns, with zest and rind for extra taste, I used a ‘cupcake-corer’ to remove the middle of the cakes. I don’t go all the way down because otherwise when you take the cake out of the cakes the middle falls out! Next I filled it with lemon curd before covering with a thin layer of cake. I then thinly rolled out some yellow fondant and used a squiggly ruler to embossed lines into the icing. I then cut out circles and put them on the cakes. I brushed a little apricot jam over the top to make them really shiny.