Baking ingredients
- 250 g beetroot - cooked, drained and pureed
- 3 eggs
- 12 tsp teaspoon vanilla extract
- 300 g caster sugar
- 250 ml vegetable oil
- 225 g plain flour
- 15 tsp bicarbonate of soda
- 6 tbsp cocoa powder
Decorating ingredients
- 250 g Deep Purple Ready to Roll Icing
- 250 g Ruby Red Ready to roll Icing
- 250 g Lincoln Green Ready to Roll Icing
- 250 g Bottle Green Ready to Roll Icing
- Light brown food colour powder
- Apricot jam
Renshaw products used
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Instructions
Baking Instructions:
Step 1
Preheat the oven to 180°C / 350°F / gas mark 4.
Step 2
Grease and line an 18cm round cake tin.
Step 3
Add the pureed beetroots, eggs, vanilla extract, vegetable oil and caster sugar together in a large bowl. Cream together with an electric mixer on low speed.
Step 4
In a separate bowl, mix together the plain flour, bicarbonate of soda, salt and cocoa.
Step 5
Add the dry ingredients to the creamed mixture, and beat together.
Step 6
Pour the batter into the prepared tin.
Step 7
Bake for approximately 25 to 30 minutes or until the cake bounces back when touched.
Step 8
Leave to cool.
Step 9
Crumble the cake in a separate bowl and squash together into round balls (about t
Step 10
Leave to chill in the fridge for 30 minutes to firm up.
Decorating Instructions:
Step 11
Knead and roll out the 250g Renshaw Deep Purple Ready to Roll Icing on a work surface lightly dusted with icing sugar.
Step 12
Cut out circles that are bigger than the chocolate and beetroot cake balls and fold around the cake. If the icing is not sticking, brush the cake ball with boiled apricot jam. Mould the bottom of the icing into a tapered tail.
Step 13
Using a clean firm nail brush, texture the icing to create the rough skin on the iced chocolate and beetroot cake bite.
Step 14
At the top of the iced chocolate and beetroot cake bite, push your thumb in to the icing to create space to run out icing beetroot stalks.
Step 15
Knead and roll the 250g Renshaw Ruby Red Ready to Roll Icing into a long thin sausage shapes and score with a knife to create the stem on the beetroot leaves. Create a minimum of three for each cake bite. Stick into the thumb hole of the iced chocolate and beetroot cake bite using cooled boiled water.
Step 16
Knead half of the 250g Renshaw Lincoln Green Ready to Roll Icing and half of the 250g Renshaw Bottle Green Ready to Roll Icing together until you get the correct green colour for the beetroot leaves.
Step 17
Knead and roll out the mixed green icing on a work surface lightly dusted with icing sugar.
Step 18
Cut out large rough teardrop shapes and stick onto the stems using cooled boiled water.
Step 19
Paint the stems of the iced chocolate and beetroot cake bite with red food colouring and paint red veins on the leaves using a thin paintbrush.
