Baking ingredients
- 900 g unsalted butter - softened
- 900 g caster sugar
- 4 tsp vanilla extract
- 16 large eggs
- 800 g self-raising flour
- 100 g corn flour
- 14 tbsp milk
Decorating ingredients
- 8 tbsp raspberry jam
- 500 g unsalted butter - softene
- 800 g icing sugar
- 6 tbsp milk
- 4 tsp vanilla extract
- 8 tbsp raspberry jam
- 15 kg Renshaw White Ready to Roll Icing
- 750 g Renshaw Navy Blue Ready to Roll Icing
- 250 g Renshaw Ruby Red Ready to Roll Icing
- Royal Icing
Renshaw products used
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Instructions
Baking Instructions:
Step 1
Preheat the oven to 180°C / 350°F / gas mark 4.
Step 2
Grease and line two 6in round cake tins and four 8in round cake tins.
Step 3
In a large bowl, cream the unsalted butter and caster sugar and add 4 teaspoons of vanilla extract.
Step 4
Add the eggs, one at a time, adding a spoonful of flour between each.
Step 5
Fold in the rest of the self-raising flour and corn flour and when mixed in, add 14-16 tablespoons of milk.
Step 6
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.
Step 7
Leave cakes in their tins on a wire rack for 10 minutes, then turn out on the wire rack and leave to cool completely.
Decorating Instructions:
Step 8
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 6-8 tablespoons of milk and four teaspoons of vanilla extract and beat until smooth.
Step 9
Take half the prepared buttercream and the raspberry jam and sandwich the two layers of the smaller (6in) cake and the four layers of the larger (8in) cakes together.
Step 10
Cover the two layer small (6in) cake and four layer larger (8in) cake with a thin layer of the remaining buttercream.
Step 11
Knead 1.5kg Renshaw White 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.
Step 12
Place the larger (8in) sponge cake on a 10in drum and lift the white 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.
Step 13
Knead and roll out 750g Renshaw Navy Blue Ready to Roll Icing. Lift the blue 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.
Step 14
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.
Step 15
Gently stack the smaller (6in) blue iced cake on top of the larger (8in) white iced cake, securing in position with royal icing.
Step 16
Roll out 250g Renshaw Ruby Red Ready to Roll icing. Using a FMM multi ribbon cutter, cut out strips of red icing. Secure them into position on the four layer 8in cake using cool boiled water and trim neatly and the base of the cake.
Step 17
Roll out any remaining white icing and cut out stars using a star cutter. Secure them into position on the two layer 6in cake using cool boiled water.
Step 18
Add some red ribbon around the base of the 8in and 6in cake and secure into position using royal icing
