Fake Bakes archive note — September 2026: This recipe was created in 2022 using Tesco products and prices available at the time. Retailer ranges, pack sizes, promotions and prices change, so the shopping list below is a historical snapshot rather than a current stock or price guide. Check current product labels for ingredients and allergens before buying or serving anything. Browse the Fake Bakes hub for the series.
I don't think there is a person on the planet who'd pass on a slice of zesty lemon cake. Light, fluffy, springy, moist, just the right amount of sweet and a moreish tang. I LOVE LEMON CAKE. And it's one of my favourite fake bakes to do. For more lemon inspiration, browse our lemon cakes.
So when I saw Mr Kipling mini Battenbergs in lemon and raspberry at Tesco during the original 2022 shop, I HAD to make a lemon and raspberry £10 fake bake. I paired them with Tesco raspberry sponges and lemon frosting. This might just be the happiest and most colourful fake bake I've done to date.
Fake Bake Recipe - Lemon & Raspberry Cake
@angesdesucre £10 Fake Bake - Lemon & Raspberry Cake at Tesco!
Ingredients
2x Ready-made Raspberry Sponge Cakes (5" or 6" size)
1 tub (400g) of ready-made Lemon flavour frosting
Ruby Chocolate Chips
Mr Kipling Lemon & Raspberry Mini Battenbergs
Star-shaped sprinkles
Fairy cakes
Method
1. Prepare the cake decorating station with a cake turntable, angled palette knife, cake scraper, a cake board, a tablespoon, a piping bag fitted with a small star nozzle, a small paring knife and a spatula.
2. Decant the frosting into a bowl and whip or stir to loosen and lighten it. Unbox the cakes. Smear a dollop of frosting in the middle of the cake board on the turntable, place one layer cake on the board and spread a layer of frosting on top.
3. Stack the second layer cake on top. Pipe the frosting around the cake and smooth it with a palette knife or plastic cake scraper. Smooth the top and chill to set.
4. In the original 2022 batch I melted 60g ruby chocolate and loosened it with warm water. That batch worked, but the surviving notes do not establish a reliable water-to-chocolate ratio, so the old 2–3 teaspoon shortcut should not be treated as a general method. For a repeatable drip, use a tested ganache method such as our white-chocolate ganache drip guide, checking the formulation of the chocolate you are actually using.
5. Place two fairy cakes on top of the cake.
6. Carefully unwrap the marzipan covering from two mini Battenbergs. Cut star shapes from the marzipan using a small cookie cutter or paring knife.
7. Use a clean brush reserved for food use only: dampen the tip with water, dab the centre of each marzipan star and press a star sprinkle onto the damp spot. Let the stars dry.
8. Separate the lemon and raspberry cake bars from the unwrapped Battenbergs. Crumble the pink cake lightly with your fingertips and press the crumbs along the base of the cake.
9. Fit a piping bag with a small star nozzle tip and fill with the remaining frosting. Pipe swirls over the top of the cake and fairy cakes. Decorate with Battenberg slices, marzipan stars and star sprinkles.
This is one of the most cheerful Fake Bakes I have ever made.
Lemon and raspberry is one of my favourite flavour combinations. If you'd like something suited to a more sophisticated special occasion, have a look at our current Lemon Sunshine Cake.
Lots of love,
Reshmi xoxo
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