Disco Ball Cake Recipe
Uploaded by Renshaw Baking
- 700 g butter or margarine
- 700 g caster sugar
- 14 medium eggs – beaten
- 835 g plain flour
- 1 pinch salt
- 35 tsp ground mixed spice
- 35 kg mixed raisins, currants and sultanas
- 620 g chopped mixed peel
- 130 g flaked almonds
- 10 tbsp rum
- 35 kg Renshaw Original White Marzipan
- 4 kg Renshaw Duck Egg Ready to Roll icing
- Apricot jam - boiled
- Icing sugar
- Royal icing
- 500 g Renshaw Flower and Modelling Paste
Preheat oven to 140°C/275°F/gas mark 1.
Grease and line a 6in, 8in and 10in round cake tin with baking paper.
Cream the butter and caster sugar together until pale and fluffy.
Add the egg, little by little, beating well between each addition. Sift in the plain flour, salt and mixed spice and mix in thoroughly
Finally, add the mixed dried fruit, peel, almonds and rum and stir into the mixture.
Add the cake mixture to each tin and smooth the top to create a flat surface, leaving a slight dip in the centre to allow for the cake to rise.
Bake each cake individually in the pre-heated oven for 1¾ hours. Test if the cake is ready by inserting a skewer in the middle. If the skewer comes out clean, the cake is ready.
Leave to cool in the tin on a wire rack.
Place the 6in cake onto a 6in round cake board, the 8in cake onto the 8in cake board and the 10in cake onto the 10in cake board and stick an 8in round cake dummy in the centre of a 14in round cake drum with double sided tape. Stick the cakes to the board and drum with royal icing.
Brush the cakes with a thin layer of boiled apricot jam.
Knead 500g Renshaw Original White Marzipan until soft and pliable. Roll out on a work surface lightly dusted with icing sugar to the desired thickness. Lift the marzipan over the 6in cake, smoothing down the sides with the palm of your hand. Trim excess marzipan.
Repeat using 1kg of white marzipan for the 8in cake and 2kg of whit marzipan for the 10in cake.
Knead 500g Renshaw Duck Egg Ready to Roll Icing until soft and pliable. Roll out on a work surface lightly dusted with icing sugar to the desired thickness.
Brush the marzipan covered cakes with cooled boiled water, and lift the icing over the cake smoothing down the sides with the palm of your hand. Trim excess icing. To give a sheen to the surface, smooth with the palm of your hand.
Repeat using 1kg duck egg icing for the 8in cake and 2kg duck egg icing for the 10in cake
Knead the remaining duck egg icing together and roll out on a work surface lightly dusted with icing sugar. Brush the cake dummy and 14in cake drum with cooled boiled water. Lift the icing over the cake, smoothing down the sides with the palm of your hand. Trim excess icing.
Leave the icing to set for 24 hours before stacking.
Stabilise the cakes using plastic cake dowels. The 10in cake requires six cake dowels, and the 8in cake requires four cake dowels. Insert the dowels into the cake and mark level with the surface of the cake. Take the dowel out of the cake and cut to size, repeating with all the dowels. Ensure they are evenly spaced and their tops are level. Secure a disco ball on top of each dowel with royal icing.
To assemble the cakes, secure the 10in cake centrally on top of the 8in cake dummy with royal icing. Then place the 8in cake centrally on top of the 10in cake and the 6in cake centrally on top of the remaining 8" cake.
Knead and roll out the Renshaw Flower and Modelling paste until paper thin. Cut out nine large snowflakes using a snowflake cutter and leave to set for 24 hours.
Knead and roll out the remaining flower and modelling paste to 3mm thick, and roll over the icing with an embossing rolling pin. Cut strips 2in wide and use a ribbon as a guide to measure the correct length to go around the cakes. Stick to the sides of the cake with cooled boiled water.
Secure a string of pearls at the top of the flower and modelling paste border using royal icing.
Secure the snowflakes onto the sides of the cake using royal icing.
Evenly place five disco balls on the base of the cake board and one on the top tier, securing down with royal icing.