Last weekend I got to make a christening cake for my niece, Emily. Becky sent me a photo of a cake she’d seen on Pinterest and asked if I could make something similar. 
I’m not sure what happened to the colour – the icing on cake was meant to be grey but gradually turned green! I can only imagine some sort of reaction happened with the colouring when I added it. Fortunately, it still looked ok and ended up matching their kitchen cupboards.
The cake Becky found had an elephant on but since Emily loves bunnies Becky asked me to make a bunny instead. Emily seemed to be pleased with it and kept pointing at it and saying “bunny”. She also seems to enjoy the cake!
Mum got the top tier of their wedding cake out the freezer – luckily it seemed fine and was the perfect size and shape for the cake Becky had picked (although it needed quite a bit of marzipan to make it smooth). I made a gluten free lemon and almond cake for the bottom tier. It was a new recipe, from a book which I haven’t used yet (always a bit of a risk!) and I had to adapt it to make it gluten free but it was really good. I will definitely be making more recipes from the book soon!
The recipe is below if you want to try it. I doubled the recipe and made two 7″ round cakes (I cut each in half to give a tall 4 layer cake). I also had to mix the buttercream with some normal buttercream (just butter and icing sugar) since the recipe below, although it tasted amazing, would have been a bit soft to use on a cake that was being covered in sugarpaste.
Lemon and Almond Cake
(adapted from Naked Cakes by Lyndel Miller)
Makes one 20cm (8″) round cake
175g gluten free plain flour
1 1/2 tsp gluten free baking powder
1/2 tsp salt
50g ground almonds
125g softened butter
220g caster sugar
Zest of one small lemon
1 1/2 tsp almond extract
2 eggs
245g sour cream
Pre-heat the oven to 170 C (150 C fan or 325 F) and lightly grease and line a 20cm round cake tin.
Mix the flour, baking powder, salt and ground almonds in a bowl.
Beat the butter, lemon zest, almond extract and sugar together until light and fluffy and then gradually add the egg, beating well after each addition. Add the flour mix and sour cream alternately in small batches until well combined.
Pour into the tin and bake for 40-50 minutes, or until a skewer come out clean. I found it took about 1 hr – 1hr 15 to bake but that was probably due to the fact I used a 7″ rather than an 8″ tin.
Cool in the tin for 10 minutes and then turn onto a wire rack to cool completely.
For the buttercream:
175g softened (unsalted) butter
270g icing sugar
120g full fat cream cheese
2 tbsp lemon juice
2 tbsp grated lemon zest
Beat all the ingredients together in a mixer for 3-5 minutes until light and fluffy.
Gloverly Cupcakes 
This looks absolutely amazing!