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
- 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
- 500 g Renshaw White Ready to Roll Icing
- 500 g Renshaw Chocolate Flavour Ready to Roll Icing
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.
Once stacked, cover the whole cake with buttercream and put in fridge to chill.
To decorate, roll out some white sugarpaste to cover top of the cake. Airbrush shades of blue to create a water effect.
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.
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!