Anniversary Story Cake
This is a madeira sponge recipe which is decorated with sugar paste and royal icing.
Recipe by Victoria Davies
Uploaded by Victoria Davies
Time to make
- 400 g butter or margarine
- 400 g caster sugar
- 400 g self raising flour
- 200 g plain flour
- 4 tsp vanilla extract
- 14 pt milk
- 250 g butter
- 500 g icing sugar
- 4 tsp vanilla extract
- 1500 g Renshaw White Ready to Roll Icing
- 100 g Renshaw Royal Icing
- 4 tbsp seedless raspberry jam
Cream sugar and butter together.
Add beaten eggs gradually.
Add both types of flour, and mix well.
Add the vanilla extract and milk and mix. Divide between an 8" and 6" round cake tins, lined with non-stick baking paper.
Bake in a pre-heated oven at 170°C for approximately 1 hour. Test by inserting a cocktail stick into the centre, if it comes out clean it is ready.
Allow to cool in tin for around 20 minutes before turning out to cool completely on a cooling tray.
Level both cakes and slice in half horizontally.
Fill both cakes with jam and buttercream.
Crumb coat both cakes with the remaining buttercream by spreading a very thin layer of the buttercream over the top and sides.
Knead the sugar paste well and then roll 1kg out to a circle and use to cover the 8" cake. Smooth top and sides and then trim off the excess around the base (save this for later).Repeat using the remaining sugar paste to cover the 6" cake.
Place the 8" cake on a board or large plate. Press 4 strong drinking straws into the cake and trim off to leave them flush with the top of the cake. Place the 6" cake on a 6" cake card and place on top of the 8" cake over the straws (the straws will support the weight).
Around the sides of the bottom tier, pipe words that are relevant to the couple celebrating their anniversary such as names, date, Love, Forever, Together, Golden, etc. Once dry, paint over with gold edible food paint.
Roll out a long rectangular piece of sugar paste (approx 6" x 12"). Fold the long edges under. Brush a part of the cake from top to bottom with cooled boiled water. Lift the rolled sugar paste carefully and drape it on to the cake. The water will stick it in place. Gently turn the top part of the paste to form a twisted scarf effect. Fold the bottom edge under to neaten.
Colour the remaining sugar paste with yellow paste colour. Use this to make simple roses by pressing small balls of paste between cling film to form petals. Wrap the petals around a cone of paste to form the roses. Use the roses to decorate the top of the cake, covering any ends of the scarf to neaten.
Roll any spare sugar paste into long thin sausages. Twist two together to form a rope and use to cover the base of the cakes.