Mother's Day Basket Recipe

Mother's Day Basket Recipe

Ingredients : Makes one 15cm cake

175 g

175 g

175 g

3

900 g

 

Materials / Equipment

15 cm

1 m

1 cm wide

0.5 ml

Self-raising flour, sifted

Caster sugar

Soft margarine

Eggs

Orange-flavor butter icing

 

 

Round silver cake board

Mauve ribbon

Fresh flowers

Spotted mauve ribbon, 3mm wide

Method :
  • 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 handle.

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