All of the Hobbies Cake
An effective but not too difficult cake for a special birthday. A basic vanilla madeira sponge filled with seedless raspberry jam and buttercream. Decorated with ready to roll icing.
Uploaded by Victoria Davies
Time to make
- 500 g Caster sugar
- 500 g Margarine
- 500 g Self raising flour
- 250 g Plain flour
- 10 Medium eggs
- 5 Milk
- 4 tsp Vanilla extract
- 100 g Rice Krispy Treats
- 100 g Grey Flower modelling paste
- 1 kg Ready to roll icing (white)
- Green paste food colouring
- 250 g butter
- 500 g icing sugar
- 4 tbsp Seedless raspberry jam
- 4 tsp Vanilla extract
- Pearl lustre dust
- Black paste food colouring
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Grease and line a 10" square cake tin. Set oven to 165 degrees
Cream together the sugar and margarine.
Add the eggs a little at a time and mix well between each addition.
Add the self raising and plain flour and mix until incorporated.
Add the vanilla extract and milk and mix well.
Pour the mix into the tin and place in oven. Bake for aprox 1 hour and 45 mins. Check with a skewer and remove from oven when skewer is clean when removed. Cool in the tin for half an hour before continuing to cool on a rack.
To make the fish, golf club and Rugby posts (If possible make the day before):
Using RKT (Rice Krispy Treats) model a fish of aproximately 5 inches long. Insert a bamboo skewer into the fish shape with the point sticking out of the base where the tail will be. Use the grey flower modelling paste to cover the fish shape. Mark scales on the sides using the tip of a teaspoon. indent circles for the eyes. Model suitable fins and stick in place using a tiny amount of cooled boiled water or edible glue. Leave to set for a few hours. Just before placing on the cake colour the eyes black and dust using the pearl lustre dust. Using the grey flower paste, model a golf club to suit the size of the fish. Allow to dry flat. For the rugby posts: Take 3 plastic dowels and cut one of them down to make the cross bar. Use some super glue to glue the cross bar in place. I find it easier to stick the two uprights to a flat surface to stop them moving and cut a small notch into each where the cross bar will sit then glue the bar into the notch. Allow to set.
To assemble and decorate the cake.:
Mix the butter, icing sugar and vanilla together to make the buttercream. Add boiled water to soften the icing a little.
Split the cake into two layers and sandwich together using the buttercream and jam. Place on a 12" cake board. cover the sides and top with buttercream.
Colour 3/4 of the white icing green. Roll the icing out to a square slightly larger than the cake. Lift the icing up using the rolling pin and drape carefully over the cake. Gently smooth the icing around the sides by teasing the icing outwards and smoothing and easing the icing into place. Trim around the base. If you have smoothers use these to give a better finish. If not, use the flat of your hands to smooth over and create a good finish.
Take some white icing and roll out. Cut strips of equal width to create the white lines. Use cooled boiled water sparingly to attach.
Roll a small ball of icing to form a golf ball. Indent all over to create the dimples.
Either use the icing to cut out letters or pipe an inscription using royal icing.
Roll out the leftover green icing and cut a strip with zig-zag edges to create grass and attach to the base.
Carefully insert the rugby posts into the cake. Insert the fish into the cake. Add the golf club to look as though the fish is holding it. Place the golf ball on in front of the rugby posts.