Cross Stitch Cake
How to decorate a cross stitch cake with royal icing and ready to roll fondant icing.
Uploaded by donna leadbeater
Time to make
- 563 g soft butter (10 inch sponge)
- 563 g caster sugar (10 inch sponge)
- 9 eggs (10 inch sponge)
- 563 g self-raising flour (10 inch sponge)
- 3 tsp vanilla extract (10 inch sponge)
- 220 g soft butter (butter cream)
- 700 g icing sugar (butter cream)
- 4 tbsp milk (butter cream)
- 2 tsp vanilla extract (butter cream)
- 340 g raspberry jam
- 1 kg Renshaw White Ready to Roll Icing
- 150 g Renshaw Pink Reday to Roll Icing (for edge of board)
- 500 g Renshaw Flower and Modelling Paste in white with cream paste to colour
- 400 g Renshaw Royal Icing with choice of coloured paste
Cream butter and sugar together. Add eggs, flour, vanilla extract and mix well. Divide in to 3 x 10 inch round tins and bake at 160°C for about 60 minutes.
To make butter cream, cream butter, vanilla extract and milk, sieve in icing sugar and mix well.
Sandwich together all 3 cakes with buttercream and jam. Place on a 14 inch round drum and cover the cake with butter cream or ganache.
Roll out and cover with white icing and cover the edge of the board in pink icing.
Colour some white modelling paste with cream and roll out big enough to cover more than the top of the cake. Use the edge of a ruler to press fine lines into the modelling paste. Cover the whole piece in horizontal and vertical lines. Quickly place onto the cake whilst the icing is still wet.
Colour and roll out a thick band of modelling paste to make a band to fit around the outside of the cake, use edible glue to attach.
Use some squared paper to make a cross stitch design and message, the same size as the size of the cake. Use the royal icing and coloured pastes to make a variety of colours.
Use a number 1 nozzle and piping bag along with your design on paper as a guide to pipe the tiny crosses onto the icing.
Finally make a small needle out of modelling paste and dust or spray with silver. Attach to the board using edible glue.