Frill Cake Recipe
Uploaded by Renshaw Baking
- g unsalted butter - softened
- g caster sugar
- tsp vanilla extract
- 20 large eggs
- 1000 g self-raising flour
- 125 g corn flour
- 18 tbsp milk
- 12 tbsp tablespoons raspberry jam?
- 625 g unsalted butter - softened
- 1200 g icing sugar
- 9 tbsp milk
- 5 tsp vanilla extract
- 35 kg Renshaw White Ready to Roll Icing
- 250 g Renshaw Flower and Modelling Paste
- 250 g Renshaw Tropical Coral Ready to Roll Icing
- Royal icing
Preheat the oven to 180°C/350°F/gas mark 4.
Grease and line four 6in round cake tins and four 8in round cake tins.
In a large bowl, cream the unsalted butter and caster sugar and add 6 teaspoons of vanilla extract.
Add the eggs, one at a time, adding a spoonful of flour between each.
Fold in the rest of the self-raising flour and corn flour and when mixed in, add 18-20 tablespoons of milk.
Divide the mixture between the eight lined cake tins and bake in batches for about 25 minutes each until a cake skewer comes out of each cake clean.
Leave cakes in their tins on a wire rack for 10 minutes, then turn out on the wire rack and leave to cool completely.
To make buttercream, put the butter into a mixing bowl and beat until creamy in colour and light in texture. Sift the icing sugar into the bowl and combine, then add 9-12 tablespoons of milk and four teaspoons of vanilla extract and beat until smooth.?
Sandwich each of the four layers of both the 6in and 8in cake with half the prepared buttercream and raspberry jam.
Cover the two cakes with a thin layer of the remaining buttercream.
Knead 3.5kg Renshaw White Ready to Roll Icing until pliable before rolling out. Lightly dust your work surface with icing sugar and roll out the icing to the desired thickness.
Place the larger 8in sponge cake on a 12in round drum and lift the white icing over the cake, smoothing down the sides and over the drum with the palm of your hand. Trim excess icing from the edge of the drum. To give a sheen to the surface, smooth with the palm of your hand.
Repeat the process to cover the 6in cake.
Evenly space and insert four long pieces of plastic cake dowelling into the centre of the larger 8in cake, ensuring that the smaller 6in sponge cake will cover the dowels when placed on top. Trim the dowels to the same height as the larger 8in cake using wire cutters or strong scissors.
Gently stack the smaller 6in white icing covered cake on top of the larger 8in iced cake, securing in position with royal icing. To make the frills, knead together 125g Renshaw Flower and Modelling Paste with 125g of the remaining white icing until thoroughly mixed.
To make the frills, knead together 125g Renshaw Flower and Modelling Paste with 125g of the remaining white icing until thoroughly mixed.
Roll out the mixed icing until it is almost paper thin, and cut a strip 1in deep that is long enough to go round the circumference of the cake.
Use a cocktail stick or modelling tool to roll one edge of the strip thinner, lifting up the icing in waves along the strip using the edge of your cocktail stick or tool to create the frills.
Starting at the top of the larger 8in cake wet around the top edge with cooled boiled water.
Gently fold the frill into your hand and unfold onto the cake with the frill facing up and the smooth edge stuck to the cake.
Repeat the process all the way to the bottom of the cake, and repeat on the 6in cake.
Place a piece of ribbon or beads at the bottom of each cake.
Knead and roll out 250g Renshaw Tropical Coral Ready to Roll Icing.
Using a medium sized blossom cutter, cut out blossoms from the coral icing. Place them onto an artist pallet or an egg carton to set.
Stick the flowers randomly down one side of the cake with royal icing.