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Prep Time: 0 Minutes Cook Time: 46 Minutes |
Ready In: 46 Minutes Servings: 12 |
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I saw this picture on the Internet a long time ago and decided to make one. I made up this recipe, borrowed from here and there) and off I went. It turned out great! The icing takes a while to do, but it's worth it. Ingredients:
cake (this is my easy white cake recipe) |
3 cups flour |
2 cup ssugar |
1/2 tsp salt |
1 tbsp baking powder |
1/2 cup shortening |
2 eggs |
1 tsp vanilla |
1 1/2 cups milk |
fondant icing |
16 oz caster (superfine) sugar |
5 oz water |
1 tbsp liquid glucose or |
1/2 tsp cream of tartar |
strawberry jam |
red gel icing paint |
peppermint candies for decorating the base |
Directions:
1. Cake directions:
2. Preheat oven to 375F..
3. Grease and flour 2 9 inch round cake pans
4. Cream the sugar,salt, and shortening.
5. Add the eggs and beat until light and fluffy.
6. Mix in the vanilla.
7. In another bowl mix the flour and baking powder together.
8. Add 1/3 of the flour mixture to the creamed mixture and mix briefly.
9. Add 1/3 of the milk and mix.
10. Continue twice more with the remaining milk and flour.
11. Do not overmix.
12. Pour batter into cake pans.
13. Bake for 25 to 30 minutes or until toothpick comes out clean after inserrted.
14. Let the cakes cool for 10 to 15 minutes, then remove from pans and let cool completely on a wire rack.
15. Fondant icing:
16. Dissolve the sugar in the water in a large, heavy-based pan over a low heat.
17. Wipe down the sides of the pan with a brush dipped in cold water to prevent crystals forming.
18. Dissolve the cream of tartar in a little water, then stir into the pan. Bring to the boil and boil steadily to 115°C/242°F.
19. When a drop of icing forms a soft ball when dropped into cold water, slowly pour the syrup into a heatproof bowl and leave until a skin forms.
20. Beat the icing with a wooden spoon until it becomes opaque and firm.
21. Grease your hands with shortening and knead until smooth.
22. Warm in a heatproof bowl over a pan of hot water to soften, if necessary, before use.
23. To assemble cake:
24. Place one cake on cake plate (a red one is great!).
25. Spread the top with a 1/4 inch layer of strawberry jam.
26. Place the other cake on top.
27. Spread the top with a 1/8 inch layer of strawbberry jam.
28. Roll out frosting on a surface that has been dusted with 1/2 powdered sugar and 1/2 corn flour.
29. Roll into a 15 inch circle.
30. Carefully roll the icing into a tube/cylinder that is easy to pick up (see photo).
31. Standing over the cake, unroll the tube and place on the cake so the sides drop down evenly around the cake.
32. Smooth by gently pressing the top so the icing will stick to the jam.
33. Smooth down the sides genlly until everything looks smooth all around the top and sides.
34. Use a pin to pop any air bubbles that may arise.
35. Use a pizza cutter or sharp kniife to trim icing at the base.
36. Paint candy stripes using the red gel frosting (see photo of cake), starting from the center and working to the sides and bottom.
37. Decorate the base with peppermint candies (attach them with jam or icing gel - use it like glue).
38. *Optional: Place a peppermint or a red hard candy in the center of the top where the stripes start.
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