Tour de Yorkshire parkin cake
2 Hours 55 Mins
- 900g golden syrup
- 200g butter
- 600ml milk
- 2 eggs, beaten
- 900g self-raising flour
- 700g medium oatmeal
- 100g caster sugar
- 3tsp ground ginger
- 2 x 400g Betty Crocker vanilla buttercream style icing
- Finely grated rind of 1 large orange
- 1tsp Extra Special Valencian orange extract
- 5 x 250g Bake & Create Ready to Roll green icing
- 2 eggs whites
- 450g icing sugar, sifted, plus extra for rolling
- 5 ice cream cones
- 8tbsp mini white marshmallows
- 4 Cadbury chocolate flakes, halved
- 500g Asda Chosen by you white icing
- Green food colouring
- Black food colouring
- 1tbsp clear honey
- 8 Oreo cookies, cream removed
- 20 Matchmaker Minis, halved
- ½tsp salt
- 12inch round cake board
Preheat the oven to 180C/160C Fan/Gas 4. Grease and line 3 deep, round cake tins – 9in, 7in and 6in.
Put the syrup and butter in a pan and heat until melted. Stir the milk and eggs together.
Mix the rest of the ingredients for the cake in a large mixing bowl with ½tsp salt. Add the syrup and milk mixtures and stir until smooth. Divide between the prepared tins so that each one has the same depth of cake mixture. Level the surfaces and cover the tins with foil.
Bake the small cake for 60 mins, the medium cake for 1hr 5 mins and the large cake for 1hr 25 mins. Remove the foil from each cake 10 mins before they are due out of the oven. The cakes are cooked when they are well-risen, golden brown and a skewer inserted into the centre comes out clean. Cool on a wire rack before turning out.
Mix together the buttercream, zest and orange extract. Trim the cakes level and slice each in 2 horizontally. Sandwich the cakes together with some of the buttercream and arrange on a 12in round cake board in a stack. Push a long skewer through all 3 cakes to secure.
Using a serrated bread knife, carve a diagonal road shape out of the front of each cake tier. Discard the trimmings
Spread the remaining buttercream over the cakes. Knead together 4 packs of the green ready to roll icing until soft, then roll out thinly on a surface dusted with icing sugar. Use to cover the cakes, smoothing the icing into place and cutting away any excess. Dampen the cake board with boiling water. Re-roll the green icing trimmings and use to cover the cake board.
Whisk the egg whites until frothy, then slowly beat in the icing sugar. Continue beating until thick, glossy and stiff peaks form. Set 5tbsp of this royal icing aside and colour the remainder green.
To make fir trees, trim the ice cream cones to 10cm in length and spread green royal icing over the outside of each one. Use a fork to form foliage, then set aside to dry.
To make shrubs, put the marshmallows in a bowl and stir in enough green royal icing to coat the mallows completely. Divide into 8 piles set on greaseproof paper. Using more green royal icing, attach a flake to each pile and set aside to dry.
To make rocks, add a little black food colouring to 125g of the white icing and roughly knead until grey and streaky. Use to shape small rocks. Using a little hot water, stick these to the cake along the edges of the paths. Brush the paths with honey. Crush the Oreos into crumbs and sprinkle thickly over the honey.
To make the grass, colour 200g of the white icing green. Using a wooden spoon, push small pieces of it through a metal sieve to make shreds. Fix randomly over the cake using a little boiling water.
To make sheep, roll out 5 marble-sized balls of white icing. Push 4 pieces of Matchmakers into each for legs. Swirl a little of the reserved white royal icing over each to create a fleece effect. Colour a little white icing black and use to shape a head and ears for each sheep. Add icing eyes and leave to dry.
Make a gate and signposts from Matchmakers and leftover icing. Fix to the cake with the fir trees and shrubs, using leftover icing. Arrange the sheep around the cake.