Meal Planner

Iced Celebration Cake

RECIPE OVERVIEW

Don’t let the fact that there are lots of steps to decorating this cake out you off, particularly if you’re a novice. You can omit parts if preferred, but if you give yourself plenty of time. You will be surprised just how well this will come together for you. 

Preparation time: 75 minutes

Cooking time: 0 minutes

Ingredients

Serves: 4 people

  • 200 g Pear Aqua Ready-to-Roll Icing
  • 25 g Red Ready-to-Roll Icing
  • 150 g Sugar Craft Holly Green Ready-to-Roll Icing
  • 1 pinch SuperValu Cornflour
  • 150 g SuperValu Icing Sugar
  • 1 - SuperValu Sponge Cake
  • 75 g Unsalted Butter
  • 75 g White Ready-to-Roll Icing

Method

You will need:
20cm round cake board
edible glue
a smoother tool
brush from the craft brush set
a straw
letter stamper set
about 68cm of 1cm-wide ribbon (optional)
pins or double-sided tape (optional) 
  1. Beat the butter in a large bowl until soft. Add half of the icing sugar and beat until it is all incorporated. Beat in the remaining icing sugar until well blended and smooth. Using a palette knife, paste the buttercream all over the top and sides of the cake, spreading it as smooth and level as possible. Pop into the fridge for about 1 hour, until firm.
  2. Meanwhile, to ice the cake board, dust a work surface with a little cornflour and roll out 125g of the green icing to form a circle a bit bigger than the board and about 3mm thick. Brush a light coating of edible glue all over the surface of the board. Lay the disc of icing paste on top, pressing it down lightly to stick. Smooth all over with the smoother tool. Use a small sharp knife to trim away the excess icing from the edge of the board. Holding the board up is the best way to do this.
  3. Next, roll out the blue icing on a surface that has been lightly dusted with cornflour until the icing is a circle about 23cm in diameter and about 5mm thick. Carefully lift it onto the now-set cake and press it on top and down the sides evenly. Use a small sharp knife to carefully trim the bottom for a neat finish. Use the smoother tool to press the icing on smoothly. Re-roll the icing trimmings and cut out a 3cm x 5cm diamond/kite shape, cutting it into four triangles to make the kite pattern. Set this aside on a tray lined with non-stick baking paper.
  4. Roll the remaining 25g of green icing into a long thin strip about 3mm thick. Trim one long side with a sharp knife to give a clean edge. Using the point of the knife, cut out little triangular shapes from the opposite side to resemble grass. You will need a 24cm strip, making this up from a few strips if necessary. Brush edible glue on one side of the strip(s) and stick it all around the bottom of the cake. Re-roll the trimmings until they are about 3mm thick and cut out a 5.5cm x 6.5cm diamond/kite shape. Set aside on the tray.
  5. Roll out the white icing on a surface lightly dusted with cornflour until the icing is about 3mm thick. Using the tip of a small sharp knife, cut out six cloud shapes. Brush with edible glue and stick them spaced apart around the side of the cake. Cut out a 10cm strip about 5mm wide and using edible glue, stick this to the cake from the grass up to the top centre. This is the kite string. Cut out a 4cm x 6cm diamond/kite shape and lay it on the tray. Using the tip of a straw, stamp out eight tiny circles and place them carefully into a ziplock bag to keep them from drying out. Roll the remaining white icing into a ball and pinch off two small pieces. Shape each one into a little toadstool stump and set aside. Break the remaining white icing into four pieces and shape them into 3-D clouds. To do this, roll them into a fat sausage shape and make two small slits at the top with a knife. Squish each of the three segments with your fingers, pulling each one out a little to give a fluffy cloud shape. Brush the glue on their flat bottoms and arrange them around the top of the cake to stick.
  6. Pinch off two small pieces from the red icing and shape them into pointy toadstool tops. Brush their bottoms with glue and press them down onto the white stumps to create the toadstools. Using glue, stick the tiny white dots made earlier randomly around the top of each one.
  7. Roll the remaining red icing out in the usual way, until it is about 3mm thick. Cut out six small triangles about 1cm high. Glue them onto the kite string in pairs, pointed tips together to resemble three bows. Use the letter stamper to stamp out your chosen name or words. If they aren’t coming out of the stamper easily, then leave the icing to dry out and harden a little and it will work better then. Set them aside in a ziplock bag to prevent them from hardening just yet.
  8. Assemble the kite shape by stacking the pieces on top of each other, starting with the green diamond, then white and finally the blue triangles, gluing between each layer. Stick your letters to the kite if they fit or glue them to the top of the cake. Allow the kite shape to dry out on the tray in a dry place for at least 8 hours or until it’s hard enough that it doesn’t bend. Place this against one of the clouds on top of the cake with the base of it against the kite string already there. If you don’t have time to wait for the kite to harden, then simply lay it flat on the top of the cake.
  9. Wrap some ribbon around the outer edge of the board to complete the decoration if liked, attaching it with pins or double-sided tape. It’s time to wow your guests and celebrate with this fun cake!

 Tip: Your sponge cake will most likely have a domed top, but there is no need to trim it down. Simply fill in with the buttercream icing to make it flat.

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