Mrs. Potts and Chip Cake
Beautiful Mrs. Potts cake with accompanying Chip model from Beauty and the Beast, made with Ready to Roll Fondant Icing.
Uploaded by Emma Akers
Time to make
- 750 g Renshaw White Ready to Roll Icing
- 250 g Renshaw Lilac Ready to Roll Icing
- 250 g Renshaw Yellow Ready to Roll Icing
- 250 g Renshaw Fuchsia Pink Ready to Roll Icing
- 250 g Renshaw White Ready to Roll Icing
- Gold lustre
- Black Edible Pen
- Edible Glue
Mix sponge ingredients and pour in to 2 6 inch diameter pudding basins and bake at 200°C/gas mark 6 for around 40 mins.
Mix buttercream ingredients.
Turn out cakes, trim, fill with buttercream and jam, crumb coat then place on a cake board.
Knead enough white icing to cover the cake until it's smooth and pliable, roll out, lift over the cake and smooth it down.
Make the lid from lilac icing and add the details in yellow and fuchsia pink. To make the yellow edging, knead the icing until there's no cracks, and roll out into a long thin rope shape using your hands. You can gently use a smoother at the end to get rid of any fingerprints. Attach this around the lid with edible glue or cooled, boiled water.
Roll out handle by making another rope from white icing, add tooth picks to each end and then leave to harden. Make the spout by rolling a thicker cone of white icing. Cut one end of the cone diagonally so that it fits neatly against the side of the cake. Press the other end of the cone in gently with a balling tool or your finger to get the spout effect. Add tooth picks and leave to harden also. Once hardened, put on the handle and spout then draw on eyes and add lustre to the yellow icing.
To make Chip, roll out the extra 250g of white sugar paste and form around a cup until hard. Place on a lilac and yellow base and add a yellow rim. Add lustre to yellow parts and draw on eyes and the chip from the top of his rim.