Recipe || Globe Cake

Emma has been working with me as an intern for nearly six months and the time has literally flown. She fitted in so naturally with the rest of us and proved unbelievably useful through some of the busier periods – not once complaining about my nagging #sheisasaint. So to celebrate her time trying out being an environmental consultant, challenge myself with a new design and fit with the travelling theme, this globe cake was my take on her request for a lemon drizzle! Not even slightly jealous that she’s off exploring the entire world for six months. Nope. Not jealous at all. *sobs*

Recipe Globe Cake 2


  • 10oz butter
  • 10oz white sugar (plus extra for the syrup)
  • 10oz self raising flour
  • 5 eggs
  • zest and juice of 3 lemons
  • ginger preserve
  • 1 big packet white royal icing
  • blue and green food colouring

Recipe Globe Cake 3


  1. Preheat the oven to approx 180 degrees C
  2. In a large bowl, cream together the butter and sugar until smooth
  3. Mix in each egg one by one, thoroughly combining
  4. Sift in the flour – stirring in gently at first unless you want to look like it’s snowing
  5. Grate in the zest, and mix into the cake batter along with the juice of two lemons
  6. Grease and flour two large heatproof bowls (I used our glass pirex’s) and fill each with half the cake batter, smoothing off the tops
  7. Bake the cakes in the hot oven for approximately 30-45 minutes until a skewer comes out cleanly.
  8. Whilst the cakes are baking, break up the block of icing into 3/4 and 1/4 chunks. With the 3/4, mix in blue food colouring to achieve the right colour (you may want to wear latex gloves so that your hands don’t end up the same colour!) Refridgerate. With the 1/4 remaining, separate it again into 1/4 (to stay white as the arctic) and 3/4 which you can colour green for the land.
  9. Once the cake is cooked through, tip out each half and cool on a rack flat side down.
  10. In a small saucepan, heat the remaining zest and juice of a lemon with about 3-4 tbsps of white sugar. Once the sugar has melted, take it off the heat and brush the syrup all over the curved sides of each cake half. Mmm lemony!
  11. To assemble the cake, glue together each half using lemon curd of ginger preserve.
  12. Roll out your blue icing sandwiched between two large pieces of baking parchment – it needs to be bigger than you think – I used cling film and it made the icing very lined and wrinkly so I think baking parchment would work much better!
  13. Do the same for the green icing and cut into continent shapes. Do not worry about it being to accurate or in fact any of the continents being geographically correct whatsoever, because – CAKE – no one minds about anything beyond that!
  14. Cover the round cake entirely in blue icing, stick on the arctic and the other countries and Bob’s your uncle, you’re done!

Recipe Globe Cake 4