Hot Tub Cake
This tutorial was uploaded as part of the Renshaw ‘Battle of the Bakes’ competition.
A fun cake to celebrate an important milestone birthday ? complete with lots of personal detailing.
Recipe by Kristina Scott
Uploaded by Kristina Scott
Time to make
Skill Level
Intermediate
Serves
30 people
Baking ingredients
- 600 g Self raising flour
- 600 g Butter or margarine
- 600 g Caster sugar
- 12 Eggs
- 1 tsp Vanilla extract
- 750 g Icing sugar
- 375 g Butter
- 3 tbsp Jam
Decorating ingredients
- 500 g Renshaw White Ready to Roll Icing
- 500 g Renshaw Chocolate Flavour Ready to Roll Icing
Renshaw products used
Email this recipe
Instructions
Step 1
Start by baking 3 x 8" square vanilla sponges. Once cooled (I like to wrap and leave overnight so they are easier to work with) level, fill with jam and buttercream and stack.
Step 2
Once stacked, cover the whole cake with buttercream and put in fridge to chill.
Step 3
To decorate, roll out some white sugarpaste to cover top of the cake. Airbrush shades of blue to create a water effect.
Step 4
For the sides, roll four 8" x 3" panels out of the chocolate flavoured fondant and press on a wood effect impression mat and attach to sides of cake. Add a roll of white sugarpaste to create a padded headrest.
Step 5
Add your model people and own personal details - mine were based on photos sent by the birthday boy's wife - she was specific about capturing his bald head and beer in his hand!
