Baking

21st celebration cake

21st Celebration Cake
2 Item
1H 5M

Ingredients

Royal icing

Method

1.Trim cakes. Secure large cake to largest board, secure small cake to remaining board. Prepare cakes for covering with ready-made icing.
2.Knead 1kg f the ready-made icing on surface dusted with a little cornflour until icing loses its stickiness. Tint with blue colouring. Roll 400g of the blue icing on cornfloured surface until large enough to cover small cake. Using rolling pin, lift icing onto cake, smooth with hands then smoothing tools. Trim icing neatly around base. Use remaining icing to cover large cake in the same way. Dry cakes overnight. Reserve icing scraps, enclose in plastic wrap.
3.Push 3 trimmed skewers into centre of large cake to support top tier. Secure small cake on top of large cake.
4.Tint royal icing blue to match cakes. Half-fill piping bag with royal icing, pipe around base of each cake. Use fingertip to blend icing into any gaps where cakes join the boards. Dry overnight. Cover the surface of the remaining royal icing with plastic wrap to prevent it drying out.
5.Knead reserved blue icing scraps with three-quarters of the remaining white icing on cornfloured surface, tint icing to a darker blue colour.
6.Knead 1 teaspoon of the tylose powder into half of the dark blue icing, roll out to 6mm (¼-inch) thickness on surface dusted with cornflour. Use cutters to cut out numbers. Dip one end of both pieces of wire about 2cm (¾-inch) into water. Push wet end of wires into the bases of both numbers. Place numbers on baking-paper- covered trays to dry overnight.
7.Roll remaining dark blue icing into 6mm-thick rope shapes. Brush lightly around base of cakes with a little water, gently position icing ropes around cakes. Carefully join ends.
8.Divide remaining white icing into 4 portions. Tint with pink, yellow and orange colourings. Leave remaining portion white. Cover with plastic wrap.
9.To make strips, knead ½ teaspoon tylose into one portion of icing. Roll out on cornfloured surface into 3mm thickness, roll through a pasta machine until 2mm thick. Cut 1cm x 10cm strips from icing. Coil strips around remaining skewer, carefully remove skewer. Use the tip of piping tube to cut dots from leftover scraps of icing. Stand strips and dots on baking-paper-lined tray for about 30 minutes or until barely firm. Repeat with remaining icings.
10.Dip ends of both wires into water about 2cm. Push wet ends of wire about half-way into the number shapes. Dry overnight.
11.Push wired numbers into cake. Three-quarters fill piping bag with royal icing.
12.To make decorations, feed icing through a pasta machine set on the thickest setting. Or, roll out icing to about 2mm thickness.Coil strips of icing around a thick wooden skewer, place on baking-paper-lined tray to dry for about 3 hours or overnight.
13.Decorate cake with `confetti’ and `ribbons’, securing to the cake with tiny dots of royal icing.

Equipment: 30cm (12-inch) round wooden cake board 15cm (6-inch) round wooden cake board smoothing tools 4 wooden skewers 2 paper piping bags number 1 and 2 cutters 2 x 10cm (4-inch) pieces 18-gauge floral wire fine artist’s paint brush pasta machine 1cm (½-inch) plain piping tube Covered in pastel hues, this very simple, though elegant, cake would also suit a baby’s first birthday ­ another very important milestone of life. There are no special cake decorating skills required for this celebratory cake. While the decorations can be made by rolling the icing out thinly to 2mm, rolling the icing through a pasta machine gives great results. The numbers should be positioned in the cake on the day of serving. Use tip of piping tube to cut out dots from different coloured icings. Dry for 3 hours or overnight on a baking-paper-lined tray.

Note

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