For the recipe Winter Woodland Cake
|500 g||Caster Sugar|
|Eggs , 9 Beaten|
|600 g||Plain Flour|
|tsp||Dr. Oetker Baking Powder|
|Clementines , Zest and Juice (150ml)|
|375 g||Unsalted Butter , Softened|
|600 g||Icing Sugar , Sifted|
|Clementines , Zest and Juice|
|500 g||Cranberry Jam|
|1500 g||Dr. Oetker Ready to Roll White Fondant Icing|
|100 g||Dr. Oetker Ready to Roll Coloured Fondant Icing , Black|
|450 g||Dr. Oetker Ready Rolled White Soft Fondant Icing|
|50 g||Icing Sugar , For Dusting|
Begin by making the decoration. Using the ready rolled regal ice, cut out five trees and one reindeer and half moon shape, using cookie cutters or templates. Place the regal ice on some baking parchment before stencilling out each shape, then gently peel the excess icing away. Leave the shapes on the sheet of parchment to dry for at least 24 hours. Save any scraps.
Preheat the oven to 160/140 C fan/Gas Mark 3. Butter and line a tall sided 9”/23cm round cake cake tin and a tall sided 6”/15cm round cake tin. Cream the butter and sugar together in a large bowl, then slowly add the eggs, beating well after each addition.
In a small bowl, sift together the flour and baking powder with a pinch of salt. Fold through the butter mixture, then add the clementine zest and juice.
Pour 2/3 of the mixture into the larger tin and 1/3 into the smaller tin. Bake for 1 hour 30 mins until a cake tester comes out clean. Remove the smaller cake after 1 hour 10 mins. Allow the cakes to cool completely in their tins.
Meanwhile, make the buttercream by beating the softened butter until light. Add the icing sugar and beat on a high speed until fluffy, then mix in the clementine juice and zest.
To assemble, carefully divide each cake into three even layers. Spread a little of the buttercream onto a cake 23cm/9” cake board and place the bottom layer of the larger cake onto it. Using a palette knife, spread a few tablespoons of the cranberry jam over the cake, then repeat with the remaining layers. Do the same thing for the smaller cake, using a 15cm/6” cake board. Refrigerate the cakes for 30 mins.
Next, cover the cakes with a crumb coat of buttercream by spreading an even layer all over the cakes, discarding any excess buttercream. Refrigerate for a further 30 mins. Repeat with another layer of buttercream, using a palette knife or bench scraper to create a clean, smooth finish. Refrigerate for 1 hour.
Meanwhile, prepare your regal ice. Knead in a little of the black icing to colour the ready to roll icing a light grey shade, working the icing until an even colour is achieved.
Cover the cakes with the regal icing, starting with the smaller cake. Measure the top and sides of the cake and add them together to find the total diameter needed to cover the whole cake. Roll about 1/3 of the grey icing out to form a circle, a little larger than needed, then fold over your rolling pin and lift over the cake. Tuck to release any folds while pushing the icing upwards. Use a flat edged cake smoother to create an even surface all the way round. Trim any excess off the bottom.
Repeat the process with the remaining icing to cover the larger cake. Refrigerate both cakes for at least 1 hour.
Stack the cakes one on top of another. To decorate the cake, roll out the remaining ready rolled icing and cut out a line of rolling hills. Brush a little water on the back, then stick all the way around the bottom tier of the cake. Add the trees, reindeer and moon and stick these onto the bottom tier, folding the branches down onto the top of the cake. Mix a little water with some icing sugar to form a thick paste and transfer to a piping bag. Use to dot ‘snow’ all over the cake, spacing out evenly. Refrigerate until ready to serve.
|PER SERVING||PER 100G/ ML|