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15 cm / 6 in
275 g
45 ml / 3 tablespoons
450 g
Materials / equipment
15-18 cm |
Square Madeira cake
Orange-flavored butter icing
Apricot jam, warmed and sieved
Sugarpaste icing
Blue, orange and green food coloring
Icing sugar, for dusting
Square cake board
Small triangular and round cocktail
cutters |
Method :
- Cut the cake in half horizontally and
sandwich together with the butter icing.
- Brush the cake with apricot jam.
- Color three-quarters of the sugarpaste
icing blue.
- Divide the remaining sugarpaste icing
in half and color one half orange and the other half green.
- Wrap the orange and green sugarpaste
separately in clear film and set aside.
- Roll out the blue icing on a work
surface lightly dusted with icing sugar and use it to cover the cake.
- Position on the cake board.
- While the sugarpaste covering is still
soft, use the cocktail cutters to cut out trangles and circles from the
blue icing, lifting out the shapes to expose the cake.
- Roll out the orange and green icings
and cut out circles and triangles to fill the exposed holes in the blue
icing.
- Roll out the trimmings and cut three
orange strips, 2 cm wide and long enough to go over the corner of the
cake and 3 very thin green strips the same length as the orange ones.
- Place the strips next to each other to
make three striped ribbons, and secure the pieces together with a little
water.
- Place one striped ribbon over one
corner of the cake, securing with a little water.
- Place a second strip over the opposite
corner.
- Cut the remaining ribbon in half.
- Bend each half to make loops and
attach both to one corner of the cake with water to form a loose bow.
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