Step 1: Preheat the oven to 180°C (160°C Fan, Gas Mark 4). Grease and double line an 18cm (7 inch) square cake tin. Sift the flour and Baking Powder into a bowl. Stir in the ground almonds. Add the butter pieces and rub into the dry ingredients until the mixture resembles fresh breadcrumbs.
Step 2: Stir in the sugar and blueberries. Make a well in the centre and add the egg, Almond Extract and milk. Mix the ingredients together then beat for a few seconds to form a creamy mixture.
Step 3: Spoon into the prepared tin, smooth the top and bake in the oven for 30-35 minutes, until lightly golden and just firm to the touch. Leave for 10 minutes then turn on to a wire rack to cool. Wrap well in greaseproof paper and foil and store for 24 hours before decorating.
Step 4: To decorate, first prepare the rose petals; these are best made the day before so they have time to dry out. Dust the work surface lightly with icing sugar. Cut off a 50g (2oz) piece of Ivory Regal-Ice, flatten it slightly and add 5 drops of Ultra Violet Gel Food Colour on top of the icing. Fold the icing over the Gel to enclose it and carefully knead it into the icing until evenly mixed. Repeat the process to achieve a bright violet shade – you will need to use about 30 drops of Ultra Violet Gel Food Colour.
Step 5: Line a board with baking parchment. Break off a pea sized piece of the violet coloured icing. Dust your fingers with icing sugar and press the piece of icing between your thumb and forefinger to flatten it as thin as possible. Try and keep the icing circular so that it starts to look like a petal. Place the icing on the lined board, crimping it slightly as you place it down so that it resembles a ruffled petal.
Step 6: Continue to make petals using slightly larger and smaller pieces until you have used up all the icing – you should be able to make approx. 72 petals of varying sizes. Leave at room temperature, in a dry place overnight.
Step 7: When you are ready to assemble the cakes, trim away the outside edges from the cake. Using a 4cm (1 ½ inch) round pastry cutter, stamp out 9 small rounds – keep the trimmings for cake pops or truffles.
Step 8: Lightly dust the work surface with icing sugar and roll out 225g (8oz) Marzipan thinly to form a rectangle 36 x 15cm (14 x 6 inch). Cut into 9 x 4cm (1 ½ inch) wide strips. Brush a strip with a little jam and wrap round a piece of cake, pressing gently to seal the edge, and rolling it between your hands to neaten the side. Cover the remaining cakes with the other strips, brushing each with jam to secure them in place.
Step 9: Roll out the remaining Marzipan thinly, and cut out 9 rounds the same size as the tops of the cakes, re-rolling the Marzipan as necessary. Brush the cake tops with jam and gently press a circle on top of each, smoothing the edges to neaten.
Step 10: Lightly dust the work surface with a little icing sugar and knead the Ivory Regal-Ice for a few seconds to soften. Roll out to a thickness of about 0.5cm ( ¼ inch) and cut out 9 x 9cm (3 ½ inch) rounds using a plain pastry cutter, re-rolling as necessary.
Step 11: Line a board with baking parchment. Working on one cake at a time, brush the marzipan lightly with a little water and place a circle of Regal-Ice on top. With icing sugar dusted fingers, carefully smooth the icing down the side of the cake, smoothing the cake between your hands to neaten the icing. Trim away any excess and roll the cake on its side to smooth the Icing completely. Place on the board, and continue covering the remaining cakes.
Step 12: Once all the cakes are covered, they are best allowed to stand for at least 2 hours in order to allow the icing to dry a little before serving.
Step 13: To finish, secure a short length of ribbon round the base of each cake and arrange a few Regal-Ice petals on top and secure them with water. Your cakes are now ready to serve and enjoy!
|Per Serving||Per 100 g / ml|
|Fat||21.97 g||13.07 g|
|Carbohydrate||112.03 g||66.69 g|
|Protein||6.44 g||3.84 g|
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