Vase of
flowers cake
4 – Egg quantity
Madeira cake mixture - click here to see
Double quantity butter cream - click here to see
Square plate
Icing sugar,
for dusting
750g (1 ½ lb)
deep red ready – to – roll icing
Small bunch
dried roses
Plenty of
raffia
1) Turn the cake mixture into a greased
and lined cake tin, 20cm (8inches) square, and level the surface. Bake in a
preheated oven, 160`C (325`F), gas mark 3, for about 45 minutes or until just
firm and a skewer, inserted in the centre comes out clean. Leave to cool.
2) Slice the domed surface off the top
of the cake and cut into 4 equal pieces. Use half the butter cream to stack the
cakes together. Transfer the cake to the plate and spread the remaining butter
cream over the top and sides with a palette knife.
3) Dust your work surface with icing
sugar and roll out the red icing. Cut out 4 rectangles, each 1 cm (1/2 inch)
longer than the depth of the cake and 11 cm (4 ½ inch) wide. Position a
rectangle against each side off the cake, dampening the edges with a paintbrush
so they stick together.
4) Cut the rose stems to 5 cm ( 2 inches
) long and wrap the ends in Clingfilm or foil. Press them into the top of the
cake. Leave the icing to harden for a couple of hours or overnight, then wrap
the raffia loosely around the sides of the cake.
Serves 12
Preparation
and cooking time about 1 hour
Decoration
time 20 minutes
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