Glamour cake

glamour cake
1 Item



1.Preheat oven to 150°C/300°F. Grease deep 13cm (5¼-inch) round cake pan and deep 20cm (8-inch) round cake pan; line with baking paper, extending paper 5cm above sides.
2.Make cake according to directions on packet. Spread mixture into pans until three-quarters full. Bake small cake about 1¼ hours and large cake about 1½ hours. Stand cakes in pans 10 minutes; turn, top-side up, onto wire rack to cool.
3.Knead icing on surface dusted with sifted icing sugar until icing loses its stickiness. Tint icing mauve. Reserve one-third of the icing; tint remaining icing a deeper mauve.
4.Position cakes on 14cm (5½-inch) round prepared cake board and 25cm (10-inch) round prepared cake board or cake stand; secure with a little jam. Brush cakes all over with jam.
5.Roll pale mauve icing on sugared surface until large enough to cover small cake. Using rolling pin, lift icing onto cake; smooth with sugared hands.
6.Trim icing neatly around base of cake. Knead scraps of icing into darker mauve icing, roll and apply icing to the large cake in the same way as the small cake.
7.Push 3 trimmed bamboo skewers into centre of large cake, to support the top tier. Position top tier on skewers.
8.Surround base of top tier with sugar flowers; secure flowers with a tiny dab of water. Tie ribbon around base of bottom tier. Position candle.

Cake pans vary in depth, so if you have a little cake mixture left over, use it to make cupcakes. Use bought sugar flowers of your choice, available from supermarkets and cake decorating suppliers. Remove and discard skewers before cutting bottom tier. White icing is also known as fondant (it’s the traditional icing used on wedding cakes). It is available in packets from the supermarket and cake decorating shops.


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