- 225 g unsalted butter - softened
- 225 g caster sugar
- 4 large eggs
- 200 g self-raising flour
- 250 g Renshaw Navy Blue Ready to Roll Icing
- 250 g Renshaw White Ready to Roll Icing
- 250 g Renshaw Ruby Red Ready to Roll Icing
- Apricot jam - boiled
Preheat the oven to 180°C / 350°F / gas mark 4.
Cream the butter and caster sugar until light and fluffy.
Add the eggs, one at a time, adding a spoonful of flour between each.
Fold the rest of the self-raising flour into the mixture.
Pour the batter into a 20cm x 34cm pre greased tin and bake for approximately 25 minutes, until a cake skewer comes out clean.
Remove from the oven and leave the cake in the tin to cool on a wire rack for 10 minutes.
Turn out the cake onto the wire rack and leave to cool completely.
Knead the Renshaw Navy Blue Ready to Roll Icing until pliable before rolling out. Lightly dust your work surface with icing sugar and roll out icing to desired thickness.
Cover the traybake with a thin layer of boiled apricot jam. Lift the icing over the cake smoothing down the sides with the palm of your hand.
Trim excess icing. To give a sheen to the surface, smooth with the palm of your hand.
Knead the Renshaw White Ready to Roll Icing until pliable before rolling out. Lightly dust your work surface with icing sugar and roll out icing to desired thickness. Cut two strips 3cm wide and long enough to go over the cake.
Place one of the strips across the cake. Trim at the base of the cake and stick to the blue icing with cooled boiled water. Place the second strip across the cake so it looks like a cross and again trim at the base of the cake.
Cut off the icing that overlaps with the first strip at the centre of the cross.
Cut a further two strips of white icing, each 1.5cm wide, and place and stick on a diagonal across the cake. Trim at the base of the cake and cut off the overlapping white strips.
Repeat the process with the Renshaw Ruby Red Ready to Roll Icing. Cut the first two strips 2cm wide and the diagonal strips 1cm wide. Trim and stick on top of the white icing with cooled boiled water, again cutting off any overlaps.