Daisy Cake Recipe
Uploaded by Renshaw Baking
makes
1
Baking ingredients
- 175 g butter or margarine
- 175 g soft brown sugar
- 3 medium eggs – beaten
- 175 g plain flour
- 1 pinch salt
- Half tsp ground mixed spice
- 350 g mixed raisins, currants and sultanas
- 50 g chopped mixed peel
- Half lemon - grated zest only
Decorating ingredients
- 1 kg Renshaw Original White Marzipan
- Apricot jam
- 750 g Renshaw Pastel Green Ready to Roll Icing
- 500 g Renshaw White Ready to Roll Icing
- 250 g Renshaw Yellow Ready to Roll Icing
Renshaw products used
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Instructions
Baking Instructions:
Step 1
Preheat oven to 140°C/275°F/gas mark 1
Step 2
Grease and line an 18cm round tin with baking paper.
Step 3
Cream the butter and sugar together until light and fluffy.
Step 4
Gradually beat in the eggs until well incorporated and then sift in the flour, salt and mixed spice a little at a time.
Step 5
Finally, add the mixed dried fruit, peel and grated lemon zest and stir the mixture thoroughly.
Step 6
Place the mixture into the prepared tin.
Step 7
Bake in the pre-heated oven for 1 ¾ hours. Test by inserting a skewer in the middle – if it comes out clean, the cake is ready.
Step 8
Once baked, remove from the oven and leave to cool on a wire rack.
Decorating Instructions:
Step 9
Thinly coat the fruit cake with cooled boiled apricot jam.
Step 10
Knead and roll out the Renshaw Original White Marzipan on a work surface lightly dusted with icing sugar to desired thickness.
Step 11
Lift and place over the cake, smoothing down the sides with the palms of your hands. Trim off any excess with a sharp knife.
Step 12
Knead the Renshaw Pastel Green Ready to Roll Icing until pliable before rolling out. Lightly dust your work surface with icing sugar and roll out icing to desired thickness.
Step 13
Lightly brush the marzipan with cooled boiled water.
Step 14
Lift the icing over the cake, smoothing down the sides with the palm of your hand. Trim any excess icing from the base. To give a sheen to the surface, smooth with the palm of your hand.
Step 15
Knead and thinly roll out Renshaw White Ready to Roll Icing on a work surface lightly dusted with icing sugar.
Step 16
Cut out daisies using a large daisy cutter and leave to set in an egg carton for approximately one hour or until the flower can hold its shape.
Step 17
Knead a small amount of Renshaw Yellow Ready to Roll Icing until soft and pliable.
Step 18
Take a piece the size of a small garden pea, roll into a ball and press onto a sieve to create criss-cross markings. Stick onto the centre of the flower using cooled boiled water.
Step 19
Stick the daisies onto the cake using cooled boiled water.