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Cross Stitch Cake

How to decorate a cross stitch cake with royal icing and ready to roll fondant icing.

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Time to make

Skill Level

Experienced

Serves

40 people

Baking ingredients

  • 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

Decorating ingredients

  • 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

Instructions

Step 1

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.

Step 2

To make butter cream, cream butter, vanilla extract and milk, sieve in icing sugar and mix well.

Step 3

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.

Step 4

Roll out and cover with white icing and cover the edge of the board in pink icing.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Finally make a small needle out of modelling paste and dust or spray with silver. Attach to the board using edible glue.