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You are here: Recipes > Arts and Crafts Cake

Arts and Crafts Cake

Classic vanilla sponge with raspberry jam and vanilla buttercream, decorated with Renshaw Ready to Roll Fondant Icing and Renshaw Flower and Modelling Paste. This cake has an arts and crafts theme.

Recipe by Amanda Parry

Uploaded by

Time to make

Skill Level



20 people

Baking ingredients

  • 400 g margarine
  • 400 g caster sugar
  • 8 eggs
  • 400 g self-raising flour
  • 1/2 tsp baking powder
  • 2 tsp vanilla extract

Decorating ingredients

  • 125 g salted butter
  • 500 g icing sugar
  • 1 tsp vanilla extract
  • 4 tbsp seedless raspberry jam
  • 2 kg Renshaw White Ready to Roll Icing
  • 100 g Renshaw Jet Black Ready to Roll Icing
  • 100 g Renshaw White Flower and Modelling Paste
  • 1 icing sheet with desired photos/labels
  • 1 tbsp piping gel
  • Edible glue
  • Various food colours


Step 1

Cream margarine and sugar till light and fluffy. Add the eggs one at a time mixing by hand. Gradually add flour mixed with baking powder, beat lightly and add vanilla extract. Divide the mixture between 2 greased 8 inch round baking tins. Bake for 50 mins at 150 in a fan oven.

Step 2

When the sponge is baked and cooled, trim the tops of each tier and add jam to one tier. Blend icing sugar with softened butter in mixer until smooth, adding a little milk if required and add vanilla extract. Add buttercream to the other tier of the cake and place together.

Step 3

Next, crumb coat the cake with the remaining buttercream and leave to harden slightly so it will make the fondant easier to apply and give a better finish.

Step 4

Roll out the Renshaw white fondant until approx 5mm thick then apply to the cake and trim to neaten the edge. Roll out some more white fondant (this can be thinner) and apply to a 14 inch round cake board. Then trim and add ribbon of choice to the edge.

Step 5

For the decorations, the loom bands are made by colouring Renshaw white fondant with various food colours and then cutting small circles out with a smaller circle in the middle to create the bands, then the hook was hand rolled from a piece of pink fondant with a hook shaped on the edge and left to dry overnight.

Step 6

The books on the side of the cake were made by rolling Renshaw Flower and Modelling Paste, cutting into rectangles and adding a picture made from icing sheets to the front. These were left to dry overnight. Use edible glue to add these to the side of the cake.

Step 7

The pencils were coloured Renshaw white fondant hand rolled in various colours with light brown sphere shaped ends with a small blob of matching pencil colour at the end to make them look like pencils, and all glued together.

Step 8

The scissors, glue, rubber and glitter glue were all hand crafted from fondant. The easel was made using Renshaw Flower and Modelling Paste and left to dry overnight then glued together and left to dry for a couple of hours.