Preheat the oven to 160oC/325oF/Gas
3. Lightly grease and base-line a 15cm brioche mould. Place all the cake
ingredients in a bowl, mix together then beat for 1-2 minutes until
smooth. Transfer to the prepared mould and bake for about 1 1/4 hour, or
until risen and golden.
Place the cooled cake upside-down on
the board. Cover the sides with one-third of the butter icing. Using a
basket ware nozzle, pipe the sides with a basket wave pattern.
Invert the cake on the board and
spread the top with butter icing. Pipe a shell edging with the basket
weave nozzle. Pipe the basket weave pattern over the cake top, starting
at the edge. Leave to set.
Fold a strip of foil several layers
thick. Wrap the plain ribbon around the strip and bend up the ends to
secure the ribbon. Form the foil into a handle and press into the icing.
Finish by tying a posy of fresh
flowers with the spotted ribbon and making a mixed ribbon bow for the