Mismatch Cake Recipe
Uploaded by Renshaw Baking
- 700 g unsalted butter - softened
- 700 g caster sugar
- 6 tsp vanilla extract
- 12 large eggs
- 900 g self-raising flour
- 1 tsp milk
- 250 g unsalted butter - softened
- 800 g icing sugar
- 6 tbsp milk
- 2 tsp vanilla extract
- Strawberry jam
- 2 kg Renshaw Pink Ready to Roll Icing
- 250 g Renshaw Celebration Ready to Roll Icing
- 250 g Renshaw Atlantic Blue Ready to Roll Icing
- 250 g Renshaw Baby Pink Ready to Roll Icing
- 250 g Renshaw Ruby Red Ready to Roll Icing
- 250 g Renshaw Emerald Green Ready to Roll Icing
Preheat the oven to 180°C / 350°F / gas mark 4.
Grease and line four 8in square cake tins.
In a large bowl, cream the unsalted butter and caster sugar.
Add the eggs, one at a time, adding a spoonful of flour between each.
Fold in the rest of the self-raising flour when mixed add a teaspoon of milk.
Divide the mixture between the four lined cake tins and bake in two batches for about 25 to 30 minutes each until a cake skewer comes out of each cake clean.
Leave cakes in their tins on a wire rack for 10 minutes, and then turn out on the wire rack and leave to cool completely.
Cut the tops off each square cake in and sandwich with strawberry jam and buttercream. The cakes should be four sponge layers deep each.
Coat the cake with a thin layer of the remaining buttercream.
Place the cake on a 12in square cake drum. (Make sure you cover the board the day before).
Knead 2kg Renshaw Pink 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.
Lift the pink icing over the cake, smoothing down the sides with the palm of your hand. Using the smoothers push down the icing to create a line to trim excess icing from the edge of the cake. To give sheen to the surface, smooth with the palm of your hand.
Roll out small amounts of Renshaw Celebration, Atlantic Blue, Baby Pink, Ruby Red and Emerald Green Ready to Roll Icing out. Using different sized oblong cutters, cut out rectangles out of each colour, sticking to the same size cutter for each colour.
Using cooled boiled water with a small paint brush wet the cake and stick the desired colour to the cake working from the bottom up. Keep the colour sequence the same. (For example, for one row run with atlantic blue, ruby red and pink, then the next row emerald green, baby pink and celebration).
Once you have completed the rowsl around the whole cake, start applying the second row, gently overlapping the row underneath. (Once you have done each row, gently flick the bottom of each shape to give it a raised effect)
Repeat process until you reach the top of the cake.