It’s not every year that there’s a 100th birthday to celebrate, so it calls for a very special cake. Woman's Weekly has made a 4-tier fruit cake and decorated it in its signature pink and blue; simply alter the decoration to suit your needs.
It’s not every year that there’s a 100th birthday to celebrate, so it calls for a very special cake. Woman’s Weekly has made a 4-tier fruit cake and decorated it in its signature pink and blue; simply alter the decoration to suit your needs. Get the recipe here
Trim the tops of the cakes, if necessary, to level them, and make them all the same height. Upturn cakes and place them on the relevant cake boards and drums. Put the 3 upper cakes on cake cards the same size as each cake. Place these on spare cake drums when covering them. The bottom tier is covered in marzipan and icing on a spare cake drum, and is then slid into place on the iced drums. Spread jam or apricot glaze over the top and sides of the cake.
Knead the marzipan to soften it and then roll it out on a surface lightly dusted with icing sugar so that it’s large enough to cover the top and sides of the cake. Lift the marzipan over the cake and press it down over the top and then the sides, easing in any fullness. Trim away any excess marzipan around the base. If the cake is on a cake board of the same size, the board will be covered, too, so that it won’t be seen.
Polish the surface of the marzipan using a cake smoother and/or a side-scraper, available from cake shops.
Knead the sugarpaste to soften it, then roll it out on a surface lightly dusted with icing sugar. Brush water over the surface of the marzipan, then lift the sugarpaste over the cake and press it down on the top and then on the sides, making sure that no pockets of air are trapped under the sugarpaste. Trim away the excess sugarpaste around the base of the cake and polish the surface smooth, in the same way as the marzipan.
Cover the 2 largest cake drums with sugarpaste.Woman’s Weekly used pink for the bottom drum, white for the top one. Knead the sugarpaste to soften it,then roll it out on a surface lightly dusted with icing sugar. Dampen the top of the cake drum with water, then lift the sugarpaste over the top. Polish the surface smooth, then trim away the excess around the edge of the board. Mix a little sugarpaste with water to make a sticky glue. Use a little of this between to stick the 2 cake drums together. Put some of the glue in the centre of the cake drums and slide the bottom tier into place.
To stack the cakes, 4 dowels are used in each supporting cake. Cut a square of baking parchment as a guide to position the dowels. The dowels should be placed as far apart as possible, but so they’re covered by the tier above them. Press 1 dowel into the cake, making sure it goes in straight and all the way down to the cake board. Mark the height of this dowel just above the icing, then remove it.
Cut the other 3 dowels to the same length, then, using the template as a guide, stick them in the cake. Work from the bottom tier up and dowel 3 tiers, cutting dowels to match the height of each tier (don’t cut all 12 dowels to the same length, do 4 at a time for each tier).
Use some of sticky sugarpaste glue between the dowels and slide the next tier, still on cake card, on top.
To make the numbers, colour about 100g (3½oz) of the flowerpaste blue, roll out and shape the numbers. If flowerpaste is sticky, use a little cornflower. Stick the bottom of the number 1 on with a little water. Press cocktail sticks into the numbers, leaving about 2-3cm showing at the base. We used 1 stick for the 1; 2 for each of the 0’s. Leave the numbers to dry thoroughly, preferably overnight. Once they are firm enough to handle they may be turned occasionally, so that they dry out evenly.
To make the stars, colour almost all of the remaining flowerpaste pink. Roll out on surface lightly dusted with cornflour and cut out the shapes with cutters, leaving some stars whole and others as outlines bycutting out the centres. Cut the pink wires in half, hold a star tightly between thumb and index fingerand press a wire into it. Lay the wired stars down flat to dry, preferably overnight. Move them occasionally by sliding them on the surface, to ensure they don’t stick
Brush both sides of the stars with edible glue or egg white, and then sprinkle over the glitter. Shake off the excess glitter and leave the stars to dry. Glitter the numerals in the same way, and press them into piece of polystyrene or similar, to dry.
Cut out the letters for the inscription from the edible image, cutting each one out roughly first, then more neatly. Brush a tiny amount of water on to the cake and press the letters in place. Take care not to use too much water or the letters will dissolve into it.
To make the beading around the base of each cake, roll some sugarpaste into a long sausage shape. Open the silicone mould, and press the sugarpaste in. Cut excess from top of mould, then open mould and remove the beading. Brush water around the base of the cake and stick beading in place. If paste is sticking to mould, dust it with a little cornflour. Repeat for each cake. If you don’t have a bead mould, then roll balls of sugarpaste by hand and stick them on individually.
For the inscription on the cake drum, roll out some of the pink flowerpaste very thinly in a long narrow strip, just wider than the letters. Leave to dry for a couple of minutes. Use cutters to cut out the letters one at a time, tapping the cutter to release the letter if needed. Stick letters in place by brushing a little water on to the back of them before they dry fully.
Use edible-ink pens to draw designs on the rice paper, and then cut into triangles for the bunting.
Paint a line of water on cake where the bunting is to go and press bunting in place. If it won’t stick, brush a little water on to top edge of the rice paper and press in place in curved lines, so it looks like it’s draped.
Work some of the vegetable fat into pink flowerpaste and press it through the sugarcraft gun with the flat ribbon disc fitted. Or else, omit the vegetable fat, roll flowerpaste out and cut into narrow strips. Brush a line of water over the top of the bunting and stick the flowerpaste in place. Make a little bowfrom the flowerpaste and stick at the top of each point of bunting.
Fill the flower pick with some white flowerpaste and push it into the top cake, pressing it down so the top is just level with the surface of the cake.
Press the cocktail sticks for the numerals into the cake in front of the posy pick.
While the flowerpaste is still soft, arrange the wires of the stars into it, making sure all the wires arecontained within the pick and that they don’t go into the cake. Stick a cake sparkler into the top tier, behind the number 1. Use doublesided sticky tape to secure ribbon around the edges of the cake drums.