Baby shower cake
3 Hours 30 Mins
- 1 x 20cm round Madeira cake
- 4tbsp Asda Raspberry Seedless Jam
- 1 quantity basic buttercream
- 1 x 25cm round cake board
- 780g Dr. Oetker Regal Ice Ready To Roll Icing in White
- 2tbsp icing sugar, to dust while rolling out
- Dr. Oetker Gel Food Colour in Sunshine Yellow, Lime Green and Sky Blue
- 60g Bake & Create Ready To Roll Icing in Pink
- 4tbsp Silver Spoon Royal Icing Sugar
- 70cm satin ribbon in a pastel colour
Slice the cake in half horizontally, then sandwich back together using the jam and three quarters of the buttercream.
Mix the royal icing sugar to a thick paste with about 2tsp water. Put 1tsp of it in the centre of the cake board, place the cake on top, then spread a thin layer of the remaining buttercream over the outside. Chill for 30 mins.
On a surface dusted with icing sugar, roll out 600g of the white ready to roll icing to 2-3mm thick. Drape it over your rolling pin and lift over the cake, positioning the front edge at the front-bottom edge of the cake. Smooth the fondant over the top and sides, easing out any lumps. Trim the excess.
Position the ribbon around the base of the cake. Secure the ends with a dab of royal icing.
Divide the remaining ready to roll icing into 3 x 60g pieces. Add 3-4 drops blue food colour to the first one, and knead well to get a uniform shade. Repeat with the other 2 pieces of icing and the yellow and green food colours, working with one colour at a time.
Shape 7 cubes using all 4 pastel colours of icing. Leave to dry on baking paper.
Spoon the remaining royal icing into an icing bag and snip the end to create a tiny hole. Pipe the letters for NEW BABY, one on each of the 7 pastel cubes. Pipe the bunting string all around the top of the cake.
On a work surface dusted with icing sugar, roll out small amounts of the remaining coloured icing. Keep covered with cling film to prevent drying out.
Cut into small bunting triangles. Secure to the cake with royal icing. Once all the bunting is in place, roll out more icing and cut out round buttons, then use the end of a cocktail stick to create four buttonholes in each. Secure on cake with tiny dabs of royal icing. Re-roll trimmings and cut out small flowers. Stick in place with royal icing.