Create a beautiful watercolour effect with icing to decorate a cake that is perfect for any occasion.
 
DIFFICULTY:
easy
TIME:
30 minutes


You will need

  • food colouring of your choice
  • turntable (or use a cake stand)
  • small off-set spatula
  • large scraper or spatula

 


 

  • 2 piping bags (optional)
  • sprinkles, a cake topper or candles, to decorate

 

Divide and colour the icing. Keep the largest portion white as it will need to cover the entire cake.

Cut off the tops of the cakes so they are level. Place one cake in the centre of the turntable, if you are using one, or on a cake stand. Spread about 125ml icing evenly over the top, staying just inside the edge of the cake. Place the second cake on top and press down lightly.

Brush off any crumbs and coat the cake with a thin layer of white icing, called a crumb coat. Next, cover the cake with a generous layer of white icing. It doesn’t have to be perfectly smooth, but try to get an even layer around the cake.

Spoon the coloured icing into piping bags and snip off the tips. Pipe blobs of icing of each colour onto the side of the cake. If you don’t have piping bags, you can use the small spatula to smear on the blobs. Varying the sizes of the blobs and how close they are to each other will create different effects.

Hold the scraper or large spatula straight up against the cake and slowly rotate the turntable or cake stand while scraping the icing. Do a section then clean the icing from the scraper before continuing. For more colour, pipe more icing around the sides and repeat. Once most of the excess is off , scrape again in one smooth motion, just touching the surface. The more you scrape, the more the colours blend.

Pipe icing blobs in a circle on the top of the cake. Start scraping with a circular motion using the small spatula. Neaten the edges where necessary. Transfer the cake to a cake stand if you used a turntable. Decorate with sprinkles, a cake topper or candles.

 
Huletts sugars help ensure the best tasting cake for your next celebration. This vanilla buttermilk cake is rich, moist and moreish.

 

Vanilla Buttermilk Cake

Makes: 1 x 20cm cake
Preparation time: 45 minutes
Baking time: 45 minutes
Oven temperature: 175°C
YOU WILL NEED
  • 250g soft butter
  • 125ml canola or sunflower oil
  • 690g Huletts White Sugar
  • 5 large eggs at room temperature
  • 420g cake flour
  • 15ml baking powder
  • 10ml vanilla extract or 20ml vanilla essence
ICING
  • 350g soft butt er or white baking margerine
  • 700g Hulett s Icing Sugar, sift ed
  • boiling water
  • 2,5ml vanilla extract or 5ml vanilla essence

METHOD

  1. Cream the butter, oil and sugar until light. Add the eggs one at a time, beating well after each addition.
  2. Sift the flour and baking powder together. Add the vanilla to the buttermilk and mix.
  3. Add about a third of the flour to the butter mixture and fold in until just combined. Add half the buttermilk and fold in until just combined. Continue with the remaining ingredients.
  4. Pour into two greased and lined 20cm round cake tins. Bake in a preheated oven for 45 minutes, or until a skewer inserted comes out clean.
  5. Cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
  6. ICING Using a wooden spoon, beat the butter or margarine until smooth. Add half the icing sugar and mix until combined. Add a few drops of boiling water to soft en the mixture. Mix in the remaining icing sugar and the vanilla. Add a little boiling water if necessary, until the icing is smooth and firm.

by Tani Kirsten
photos ED'O'Riley