So using my trusted recipe from Mary Berry (thank you Great British Bake Off) a Victoria sponge cake was made. Once assembled with homemade strawberry jam and vanilla buttercream a wedge was cut off the front – turned up-side-down and adhered (using jam and buttercream) to the back of the cake. A slab of ready made icing was rolled very thin on some cling film and then carefully placed over the cake and plate. Some of the large creases were cut out and the icing rejoined, but as the cake was a ice cliff, the icing didn’t have to be smooth. Excess icing was trimmed from the plate. The base of the cake was then coloured with a small amount of Glacier Blue Edible Lustre
Dust. The penguins off the Christmas Cake were joined with extra penguins to decorate the cake, and a couple of trees were added to the edge (with the help of dried spaghetti).
The cake was enjoyed at a family birthday tea later in the afternoon – but we couldn’t eat all of it – so it was taken into work by Dad:
"Very nice thank you, the cook should be congratulated as for the penguins - a masterpiece"
"Thank you for the cake, it looked and tasted fantastic. I bet the penguins are still there at the end of the day though, they're too cute to eat!"Where it was polished off – Penguins and all!
Left over icing was used to quickly decorate some cupcakes with little penguin faces.
The scrap page was put together on CraftArtist – using Portfolio digit kit and some of my own images.
Regards
Stompy x
