Diamonds are forever

  • 3 hrs preparation
  • Makes 1 Item
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Diamonds are forever
  • 2 x deep 22cm (9-inch) square cakes of choice
  • 18 centimetre deep (7-inch) square cakeof choice
  • 18 centimetre shallow (7-inch) square cake of choice
  • jam or ganache of choice


Diamonds are forever
  • 1
    Trim cakes. Secure one 22cm cake to largest board top with remaining 22cm cake, joining cakes with a little jam or ganache. Secure deep 18cm cake to smaller board; top with remaining small cake, joining cakes with jam or ganache. Prepare cakes for covering with ready-made icing.
  • 2
    Knead 200g (6½ ounces) of the ready-made icing on cornfloured surface until icing loses its stickiness. Roll icing out on cornfloured surface into 3mm (-inch) thickness. Using plaque cutter, cut out 4 plaques from icing. Place plaques on baking-paper- lined tray to dry overnight.
  • 3
    Knead remaining icing with any scraps on cornfloured surface until icing loses its stickiness.
  • 4
    Roll 700g (1½ pounds) of the icing on surface dusted with a little cornflour 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 of cake.
  • 5
    Use remaining icing and scraps to cover the large cake in the same way.
  • 6
    While the icing is still soft, press diamond patchwork cutter all around cake to make a quilted pattern. Dry cakes overnight.
  • 7
    Push trimmed skewers into centre of large cake to support top tier. Secure small cake on large cake.
  • 8
    Three-quarters 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 cakes overnight.
  • 9
    Wrap ribbon around base of each cake, secure with a little royal icing.
  • 10
    Secure a plaque to the centre of the top cake with a little royal icing, repeat on all sides of cake, hold for a minute or so to make sure plaques are firmly attached.
  • 11
    Secure edible diamonds to joins in the pattern with a dab of royal icing. Wrap stems of flowers with florist's tape, top cake with flowers.


Equipment: 32cm (13-inch) square wooden cake board 18cm (7-inch) square wooden cake board large plaque plunger cutter smoothing tools 5cm x 8.5cm (2-inch x 3½-inch) diamond patchwork cutter 4 wooden skewers paper piping bag (page 221) fine pearl-headed pin tweezers white florist's tape Decorations 1.8kg (3½ pounds) ready-made white icing cornflour (cornstarch) 1 quantity royal icing (page 220) 2m (2 yards) narrow ribbon 72 x 3mm (1⁄8-inch) clear edible diamonds fresh organic flowers Ask the florist to make you an appropriate arrangement for the top of the cake ­ they will tape the stems of the flowers for you. Prepare and place the flowers on the day of serving.

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