Strawberry Cake Recipe

Makes

1

Decorating Ingredients

  • 2 7 x 2in Round sponge cakes
  • Strawberry jam
  • Frosting
  • 1.5 lb Renshaw White Ready to Roll Fondant
  • 1.5 lb Renshaw Red 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. Sandwich the two sponge layers using a thin layer of strawberry jam and frosting.
    3. Knead the Renshaw White Ready to Roll Fondant until pliable before rolling out. Lightly dust your work surface with confectioner's sugar and roll out fondant to desired thickness.
    4. Cover the sponge cake with a thin layer of the remaining frosting. Lift the fondant over the cake smoothing down the sides with the palm of your hand.
    5. Trim excess fondant. To give a sheen to the surface, smooth with the palm of your hand.
    6. Knead the Renshaw Green Ready to Roll Fondant until soft and pliable. Roll a small piece of the fondant out into a long thin rope. Stick round the top edge of the cake in a wavy pattern, using water.
    7. Knead the Renshaw Red Ready to Roll Fondant until soft and pliable. Mould approximately 9 or 10 pieces into a ball and then elongate into a pear shape. Mark small lines onto each shape to create a seed effect on the modelled strawberries.
    8. Thinly roll out the remaining green fondant on a work surface lightly dusted with confectioner's sugar and cut out small star shapes and small leaf shapes.
    9. Stick the star shapes on top of the strawberries to create the stalk and mark the veins of the leaf with the back of a knife.
    10. Stick the modelled strawberries and leaves randomly on the wavy green fondant with cooled boiled water.
    11. Knead the remaining white fondant until pliable before rolling out. Lightly dust your work surface with confectioner's sugar and roll out fondant to desired thickness.
    12. Cut out small blossom shapes and stick onto the leaves with cooled boiled water.
    13. Add a small ball of Renshaw Yellow Ready to Roll Fondant to the centre of each flower to finish.