Geometric Cake Recipe

Makes

1

Decorating Ingredients

  • 4 6 x 2in Round sponge cakes
  • 4 8 x 2in Round sponge cakes
  • Frosting
  • 12 tbsp Raspberry jam
  • 10 lb Renshaw White Ready to Roll Fondant
  • 1.5 lb Renshaw Blue Ready to Roll Fondant
  • 1.5 lb Renshaw Red Ready to Roll Fondant
  • 1.5 lb Renshaw Pink Ready to Roll Fondant
  • 1.5 lb Renshaw Green Ready to Roll Fondant
  • 1.5 lb Renshaw Yellow Ready to Roll Fondant
    1. Decorating Instructions:

    2. Take half the frosting and the raspberry jam and sandwich the four layers of the smaller 6in cake and then the larger 8in cakes together. The cakes should be four sponge layers deep each.
    3. Cover the two cakes with a thin layer of the remaining frosting.
    4. Knead 10lb Renshaw White Ready to Roll Fondant until pliable before rolling out. Lightly dust your work surface with confectioner's sugar and roll out the fondant to the desired thickness.
    5. Place the larger 8in sponge cake on a 10in drum and lift the white fondant over the cake, smoothing down the sides and over the drum with the palm of your hand. Trim excess fondant from the edge of the drum. To give a sheen to the surface, smooth with the palm of your hand.
    6. Repeat the process to cover the small 6in cake.
    7. Evenly space and insert four long pieces of plastic cake dowelling into the center of the larger 8in cake, ensuring that the smaller 6in sponge cake will cover the dowels when placed on top. Trim the dowels to the same height as the larger 8i) cake using wire cutters or strong scissors.
    8. Gently stack the smaller 6in white fondant covered cake on top of the larger (8in) iced cake, securing in position with royal icing.
    9. Knead and roll out the Renshaw Blue, Red, Green, Pink and Yellow Ready to Roll Fondant separately on a work surface lightly dusted with confectioner's sugar.
    10. Using a large triangle cutter, cut out triangles out of each coloured fondant. Place alternate colours on the larger 8in cake evenly across the width and down the length of the cake, securing in place using cooled boiled water.
    11. Repeat the process with the smaller 6in cake.