The Flintstones Cake
This was made for my husband, he loves The Flintstones. All models were made by me using Renshaw modelling paste, fondant and marzipan.
Recipe by Karen
Uploaded by Karen
Time to make
- 800 g butter
- 800 g caster sugar
- 16 eggs
- 600 g plain flour
- 500 g Renshaw White Flower and Modelling Paste
- Various colours of Renshaw Ready to Roll Icing
- 2 kg Renshaw Marzipan
Renshaw products used
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The Madeira cake ingredients bake for 1 hour 40 minutes.
Once the cake is cooled, carve it into a rounded shape for the house, and give it a thin coating of buttercream.
Knead the marzipan on a clean surface until smooth and pliable. Dust the work surface and rolling pin lightly with icing sugar and begin to roll out the marzipan, rotating frequently.
Cut rough shapes from the marzipan and begin to layer these up from the bottom of the cake to the top, so that it looks like a built up stone house.
Then begins the job of adding the models I've previously made. You can either use a 50/50 mix of flower paste and your chosen colours of icing, or you can add gel colours to your white flower paste to get the different colours you need.
It's always a good idea to use pictures as a reference when you're modelling. You can create most shapes by starting with a smooth ball of icing first, and rolling into the shape you need from there. So you could roll into an oval or cone shape for a torso, and a sausage shape for legs and arms.
You can add support to models with dried spaghetti. To support the weight of a head, gently twist the dried spaghetti into the top of the torso, then break off the excess, leaving enough spaghetti to place the head on top.