Marzipan Flower Cake Recipe
Uploaded by Renshaw Baking
- unsalted butter - softened?
- caster sugar
- vanilla extract
- large eggs
- self-raising flour
- corn flour
- 8 tbsp raspberry jam?
- 500 g unsalted butter - softened
- 800 g icing sugar
- 6 tbsp milk
- 4 tsp vanilla extract
- 225 kg Renshaw Celebration Ready to Roll Icing
- Coloured marzipan (including green)
- Royal icing
Preheat the oven to 180°C / 350°F / gas mark 4.?
Grease and line two 6in round cake tins and four 8in round cake tins.
In a large bowl, cream the unsalted butter and caster sugar and add four 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 cornflour and when mixed in, add 14-16 tablespoons of milk.
Divide the mixture between the six lined cake tins and bake in two 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 1.5kg Renshaw Celebration 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 drum cake board and lift the 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.
Knead and roll out 750g celebration icing, lift the icing over the 6in cake, smoothing down the sides with the palm of your hand. Trim excess icing neatly around the base of the 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 6in cake on top of the 8in cake, securing in position with royal icing.
To make a marzipan flower, knead one of your chosen marzipan colours until soft and pliable.
Roll a piece of marzipan into a ball about approximately 2cm in diameter, then roll the ball of marzipan between the palms of your hands on one side on one side of the ball to make a cone shape which will form the centre of your flower.
To make the petals, roll a ball of marzipan approximately 1cm in diameter, then flatten the ball, thinning one side and leaving the other side thicker. You will need to make sixteen petals in total.
Wrap the first petal around the cone to cover the top of the cone and to form the start of the bud, sticking to the cone shape with cooled boiled water.
Press three more petals around the base of the bud. Gently curl edges of the petals, and position each one overlapping the other round the first petal, sticking to the other petals with cooled boiled water.
Take five more petals. Using a little water stick petals under the first row of petals, again curling the edges and positioning lower than the previous row of petals.
Continue the process with a further seven petals for a large open flower.
Trim off excess cone at the bottom of the rose and leave to set for 24 hours.
Place on the cake, sticking down with a little cooled boiled water.
Knead and roll out the green marzipan on icing sugar. Use a rose leaf veiner cutter to cut out some rose leaves.
Knead and roll out a small amount of red marzipan and using a blossom cutter, cut out small flowers. Add a small black marzipan ball to the centre of each blossom.
Arrange the set marzipan flowers on your cake and secure in place with a small amount of royal icing.
Fill in any gaps with the rose leaves and add the small red blossoms.