Christmas Cracker Cake
The Christmas Cracker Cake is here and you we’ll show you just how to decorate your Swiss roll this festive period. You can even make your own Swiss roll with a secret center if you’re feeling adventurous or extra festive.
Uploaded by Renshaw Baking
- 750 g Renshaw Cassis Ready to Roll Icing
- 400 g Renshaw Chocolate Frosting
- 250 g Renshaw White flower and modelling paste
- 10" Swiss roll
- Rainbow Dust Fire Cracker Edible Silk
- Rainbow Dust Pink Candy Powder colour
- Rainbow Dust Edible Gold Glitter
- Rainbow Dust Edible Glue
PREPARE YOUR EQUIPMENT:
Knife, Smoother, Rolling pin, Icing sugar shaker, Fine brush, Water pot, Palette Knife, Ribbon, Serving plate or cake board, Paint Brush , Skewers, Paint palette, Clear Alcohol, Greaseproof paper, Fmm Scalloped strip cutter, Snow flake plunger cutters, Circle cutter same size as the ends of the cake
Preparing the cake:
Carve an indentation 3” from either end of the Swiss roll.
Mask the Swiss roll with Chocolate Frosting using the palette knife. Place in the fridge for 10 mins.
Preparing the icing:
On a clean dry surface knead the Cassis Icing until pliable. Dust the surface with icing sugar and pin out a rectangle sheet 11 by 9 inch also pin out enough to cut out two Icing discs and use to cover the ends of the cake. Place the icing sheet onto greaseproof paper. Use the Scallop edge cutter to trim along the 9 inch edges on both. Ensure the scallops match on both sides
Covering the cake:
Place the Swiss roll onto the straight edge of the icing sheet and use the greaseproof paper to roll the icing around the cake. Make sure the seam is hidden underneath and the scallops meet neatly. Shape the icing to the indents. Decorate with ribbon bows.
Transfer the cake to the serving plate and decorate the indent with bows.
Pin out a small amount of Cassis Icing and cut out a diamond shape approx. 2 inches. Attach to the top with water.
On a clean dry surface knead a small amount of White Flower and Modelling Paste until pliable. Lightly dust the surface with Icing sugar and pin out to 1-2mm. Use the plunger cutters to cut out snowflakes, allow to dry. Then brush the surface with edible glue and place onto greaseproof paper. Sprinkle the gold glitter over the surface and allow to set. Place any remaining glitter back in the pot.
Mix Fire Cracker Edible Silk and Pink Candy Powder colour with alcohol in the palette to a thick painting consistency. Paint the ends of the cracker and the diamond with Fire Cracker paint and use the end of a skewer to dip into the paints and dap onto the Icing to create spots.
Attach the snowflakes to the cake with edible glue.