Makes 9
Ingredients
175g (6oz) butter or margarine, softened
175g (6oz) dark brown sugar
3 medium eggs, beaten
7.5ml (1 1/2 tsp) Dr Oetker Vanilla Extract
125g (4 1/2oz) plain flour
50g (2oz) + 1 tbsp cocoa powder
10ml (2 tsp) Dr Oetker Baking Powder
50g (2oz) unsalted butter, softened
75g (3oz) icing sugar plus extra for dusting
350g (12oz) Dr Oetker Chocolate Regal-Ice, Ready to Roll
300g (10oz) Dr Oetker White Regal-Ice, Ready to Roll
Method
2. Sift the flour, 50g (2oz) cocoa and baking powder on top. Carefully mix all the ingredients together and then spoon into the prepared tin. Smooth over the top and bake in the oven for about 35 minutes until risen and firm to the touch. Allow to cool for 10 minutes before turning on to a wire rack to cool completely.
3. To decorate, put the butter in a mixing bowl and beat until soft. Gradually sieve in the icing sugar and remaining cocoa powder, beating well after each addition, and stir in the remaining vanilla extract to make a smooth, spreadable icing. Carefully trim away the outside crusty edges from the cake to make it completely square. Cut into 9 equal portions and lightly spread each side of the cake with a little buttercream.
4. Set aside 25g (1oz) of the chocolate Regal-Ice, divide the remainder into 5 equal portions. Working on one piece at a time, knead the Regal-Ice until soft and pliable. Thinly roll out into a strip long enough to go round the side of the cake, plus an allowance for a piece to cover the top of the cake (approx. 5cm by 25cm)
5. Trim edges of the Regal-Ice, reserving the trimmings, and slice off a square from one end to cover the top of the cake and gently press it in place. Carefully press the remaining strip of Regal-Ice on to the cake sides, starting at one corner, and continue all the way round. Seal the Regal-Ice where the ends meet at the corner.
6. Now pinch the top and sides together and using your fingers, smooth the edges together to make a seamless join. Continue rubbing the Regal-Ice gently to make a smooth glossy finish all over the cake. Use this method to cover another 4 cakes. Follow the same method for white covered cakes, but reserve 40g (1 1/2oz) of Regal-Ice before you start.
7. To make the ribbon roses, mix the trimmings from the Regal-Ice with the two reserved pieces, and knead each piece until smooth and pliable. You need to make 12 chocolate roses and 15 white ones, so begin by rolling out one type at a time, very thinly, dusting the surface with a little icing sugar if necessary.
8. The roses are best made from thin strips of Regal-Ice approx. 1cm wide by approx. 10cm long. Cut one strip at a time, and press it gently between your fingers to make it as thin as possible. Then, starting at one end, begin rolling the strip in your fingers, tightly, and keeping the roll even, until you reach the end. Lightly press together to seal and trim off the base to allow the rose to sit straight.
9. Place a board lined with baking parchment whilst you make the remaining quantity of roses. Allow them to dry slightly for 30 minutes before you transfer them to the cakes to decorate.
Cooks Tip: Complete drying for long-term storage of the roses will take between 3 and 5 days depending on conditions. The rose decorations can then be stored in an air tight container for several weeks.
