Giant French Fancy Cake
A giant French Fancy Cake for all those fancy people out there 😀
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Time to make
- 8 eggs
- 450 g butter
- 450 g flour
- 450 g sugar
- 2 tbsp baking powder
- 50 g cornflour
- 80 g butter
- 3 tbsp milk
- 350 g icing sugar
- 1.5 kg Renshaw White Ready to Roll Icing (if colouring your own icing)
- Red food colouring (or other colour, if colouring your own icing)
- 1.5 kg Renshaw Pink Ready to Roll Icing (if you want a ready-made colour)
- 1 tsp Vanilla extract
Renshaw products used
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Baking the sponge:
Preheat the oven to 180°C/gas mark 4, and grease and line the baking pan.
Cream the butter and the sugar together.
Mix together the dry ingredients in a separate bowl.
Add the eggs to the butter and sugar, alternating with the dry ingredients until used up, then add in the milk.
Pour into the pan and smooth out, then bake for about 45 mins, turning during cooking. You might need to cover the top with foil to stop it browning too quickly.
Lift the cake out of the pan and leave to cool.
Cut into two 6 x 6 inch squares.
Making the buttercream:
To make the buttercream, soften the butter, then cream with the milk, vanilla and half the icing sugar. When smooth, beat in the rest of the icing sugar.
Spread a thin layer of buttercream on the bottom layer of the cake, then carefully put the top layer on.
Dollop the rest of the buttercream on to the centre of the cake then smooth into a nice round dome. Keep a few tbsp for the icing on top. Pat down with a spatula for a smooth finish.
Covering the cake:
If you are colouring your own white icing, add a small amount of gel colour to the icing at a time and knead this through until you get the shade desired.
Alternatively you can choose a ready-made icing colour like Pink Ready to Roll Icing to cover you cake with. Knead this until pliable and has a smooth surface.
Roll out as big as you can get it and drape over the cake. Mould around the buttercream topping so it’s smooth on top, then smooth around the sides. Gently pull out pleats and smooth them down, working around the cake until it is all smooth.
Dilute the buttercream you saved with a little milk, until it’s a little runny. Pipe or drizzle this over the cake in stripes.
Cut up and nom nom nom! Perfect with sweet tea :)