Cost Breakdown

Critical Success Points

• • Melt butter without overheating
• • Rubbing lemon zest into sugar to release oils
• • Whisking eggs until the mixture is pale and fluffy
• • Chilling the batter for 1h30 for thermal shock
• • Drawing the steam‑vent line and adding oil before the second bake
• • Checking doneness with a knife (should be moist but clean)
• • Achieving the correct consistency for the royal icing

Safety Warnings

• • Butter and the batter can be very hot after microwaving; handle with care.
• • Use oven mitts when handling the hot cake pan.
• • Knife used for testing doneness is sharp; cut away from your body.