Citron Cake - Large Cakes

[an error occurred while processing this directive]
[an error occurred while processing this directive]
[an error occurred while processing this directive]

	Ingredient	Quantity
1.	10" Yellow Sponge Cake	1
2.	Plain Syrup	4 ounces
3.	Lemon Cream	14 ounces
4.	Buttercream	10 ounces
5.	Light Green Fondant	10 ounces
6.	Dark Green Fondant	1 ounce
7.	Diced Roasted Almonds	3 ounces

[an error occurred while processing this directive]
[an error occurred while processing this directive]

Process	Instructions
1. Slice	Slice the sponge cake into three equal layers. Place the first layer on a 10" cake board or plate.
2. Brush	Brush the first layer with 1/3 of the syrup
3. Spread	Using a spatula spread 10 ounces of the Lemon Cream onto the layer. (Mix it in a bowl first to ensure it is smooth and spread able)
4. Repeat	Press the center layer on and repeat steps #2 and #3 (using 5 ounces of buttercream folded with 4 ounces of Lemon Cream.) Press on the top layer and use the remaining 1/3 syrup.
5. Hide	Apply 3-4 ounces of buttercream to the top and sides to hide the crumb. Chill Very Well.
6. Warm	Using a Bain Marie, in separate containers, warm the two colors of fondant to no more than 110°(F) Adjust the consistency with plain syrup instead of adding water or more heat. Both the fondants should be somewhat thin and very pourable.
7. Pour	Pour out the light Green fondant onto the cake top and smooth it immediately with a spatula until it reaches the edge of the cake top or begins to run over the edge. When it is evenly spread stop.
8. Draw	Using a Pastry Bag full of dark Green fondant and a small round tip draw straight lines back and forth, starting just off the edge of the cake. Continuing drawing until you go just beyond the other edge. Your lines should be parallel and about 1/2 inch apart. The bag of fondant should be ready to use prior to spreading the light Green fondant onto the cake.
9. Drag	Create the design as follows. Using the tip of a small knife carefully drag it through the liquid fondant, back and forth, perpendicular to the lines drawn on the cake with the dark fondant. Repeat this across the cake about every 1/2 inch.
10. Hide	Using a spatula hide the sides of the cake with the remaining buttercream.
11. Apply	Working over a tray of roasted almonds apply them evenly to the sides of the cake.
Additional Comments:	Advance warning. Consistency and temperature is very important. If the cake is very cold it will chill the fondant, you will not have time to complete the required steps. If the fondant is too thin or thick the two fondants will have trouble blending and forming the proper effect.

[an error occurred while processing this directive]