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You are here: Recipes > Swimming Cake

Swimming Cake

How to carve and decorate a swimming pool shaped cake, with Renshaw Ready to Roll Fondant Icing.

Recipe by Beryl Hill

Uploaded by

Time to make

Skill Level



20 people

Baking ingredients

  • 6 oz self-raising flour
  • 6 oz caster sugar
  • 6 oz Flora
  • 3 eggs
  • 1 tsp vanilla essence
  • 2 tbsp milk
  • 8 oz icing sugar
  • 3 oz butter
  • 1 tsp vanilla essence

Decorating ingredients

  • 1 lb Renshaw White Ready to Roll Icing
  • 250 g Renshaw Skin Tone Ready to Roll Icing
  • 1 pinch blue gel food colouring
  • 1 pinch food colouring for the swimming hats


Step 1

Make the 2 cake mixtures using the flour, caster sugar, Flora, eggs and 1 tsp vanilla essence.

Step 2

Put into 2 oblong tins and cook on 180°C until cake is cooked.

Step 3

Then make the butter icing with icing sugar, butter and 1 tsp vanilla essence. Spread some on one side of the cake then sandwich both layers together.

Step 4

Cut out the middle of the cake to make a hole, but not too deep. Then with the rest of the butter cream, crumb coat the cake.

Step 5

Knead the white fondant icing and add blue gel food colour, a little at a time to get the shade you want. Alternatively you could use a ready-made Baby Blue colour. Roll out the fondant and place over the cake, smoothing out from the middle.

Step 6

Make indentations on the side using a knife or modelling tool, to look like a swimming pool floor. Just using blue gel colour with a tooth pick, put lines in the sunken middle pool section to look like water.

Step 7

Using little bits of Skin Tone fondant, roll out into a ball to make heads. Colour jut the top for swimming hats using gel colours or other colours of fondant icing. Use more ready to roll fondant icing to make the pool rails and floats.