Towel Cake Recipe
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Makes
1
Decorating Ingredients
- Cut each square cake in half and sandwich with strawberry jam and frosting.
- Place the cakes on a 12in round cake drum.
- Carefully carve each of the cakes into the folded towel shape, rounding of the edges of the top and bottom half of each sandwiched sponge with a sharp knife.
- Coat each of the cakes with a thin layer of the remaining frosting.
- Knead and roll out 3lb Renshaw White Ready to Roll Fondant on a work surface dusted with confectioner's sugar. Lift the fondant onto the 12in round cake drum, smoothing the fondant with the palms of your hands.
- Trim off the excess with a sharp knife around the edge of the cake drum.
- For each of the three sandwiched cakes, roll out 4lb white fondant on a work surface dusted with confectioner's sugar. Lift the fondant over each of the carved cakes, smoothing the fondant over the surface with the palm of your hands.
- Using the palms of your hands, mould the fondant into the folds and crevices you have created when you have carved the shape of the folded towel cake. You can mark in the folds using the back of a knife if needed. Trim off the excess with a sharp knife around the base of the cake.
- Use a stiff brush to stipple the fluffy towel effect all over the cake.
- Carefully place the first cake onto the pre-iced cake drum.
- Push four evenly spaced out cake dowels into the base cake and trim in line with the surface of the cake.
- Stack the second tier directly on top of the base cake securing into position using royal icing.
- Add dowels into the second tier and place the top tier into position, again securing with royal icing.
- Knead and roll out the 3lb Renshaw Yellow Ready to Roll Fondant on a work surface dusted with confectioner's sugar. Use a ruler to cut wide bands of fondant to create the ribbon to drape over all four sides of the towel cake.
- Carefully lift the fondant ribbons and secure into position on the cake using water.
- Roll out two wider pieces of yellow fondant and cut out two large diamond shapes. Fold each diamond shape of fondant over and create folds to make one side of the bow. Allow each to set on a piece of foam.
- Using the remaining rolled yellow fondant, cut two strips similar in size to the strips draped over the side of the cake to create the bow's loose ribbons. Cut out an inverted “V" shape to create a point. Secure the ribbons into position using water.
- Place the set curves of the bow and loose ribbons in place and secure to the cake using water.
- Cut out a small rectangle of yellow fondant and mould round the centre point of the two curved bows, securing in place using water.
