Sphere Rose Cake

Home > Useful Bits > Recipes > Sphere rose cake Sphere rose cake Ingredients For the cake 340g margarine 340g self-raising flour 340g caster sugar 6 eggs 1 tsp vanilla extract For the filling 100g butter 500g icing sugar 2 tsp vanilla 3-4 tsp milk 3 tbsp strawberry jam To make the roses 500g of ready-to-roll icing (Colour of your choice) To make the fondant balls 500g of ready-to-roll green icing Method To make the cake Preheat your oven to 170°C. Both cakes will be made using one mixture. In a large mixing bowl combine your butter and sugar until light and fluffy. Slowly beat in 4 eggs and add half the flour, once well mixed add the remaining 2 eggs along with the vanilla extract and remaining flour and beat well. Pour the mixture into the tins filling each three quarters full. Bake for 50-60 minutes. Allow the cakes to cool in the tins and then transfer to a wire tray to cool completely. Once the cakes have cooled you can fill with any filling you desire but we have chosen to use strawberry jam and vanilla butter cream. Again in a large mixing bowl beat the butter until light and fluffy, gradually stirring in the icing sugar and vanilla extract. If your mixture is dry add milk until the buttercream is soft and spreadable. Spread jam and buttercream on the flat edge of one on the hemisphere cakes. Place the second hemisphere cake on top of the first and place on a decorating board. Use the remaining butter cream to cover the entire cake. To make the roses From your coloured icing take about a marble size piece, break this down into 5 tiny balls and these will form the petals of your rose. Take another small piece of fondant, roll this into a cone shape. Use your thumb to flatten the five tiny balls and the cone shape. To form the roses use the flattened cone shape as the centre of the rose, gently roll it into a Swiss roll shape. Take your first petal, place the roll you have just created on the edge of the petal and wrap the petal around the roll. The second petal goes half way inside the first one and again wrap it around the roll. The third one goes half way the second one, and roll it around again. Continue this process until you have used all petals. Manipulate the petals into the shape you wish by pinching the edges randomly to give a more natural look. Remove any excess fondant from the bottom of the rose with a knife. Leave the rose to dry. To make the fondant balls Remove small pieces of icing and roll them between your fingers to create small balls. Create as many as you feel you need, you may only know this once you start decorating. Place the roses and the fondant balls onto the cake, the buttercream will hold them in place. You can add as many roses as you feel necessary. Products Used Colourworks Large Pink Melamine Two Tone Mixing Bowl Sweetly Does It Silicone Spatula Master Class Silver Anodised 20cm Hemisphere Cake Pan Master Class Non-Stick 46cm x 26cm Cooling Tray Sweetly Does It Palette Knife Sweetly Does It Large Round Cake Board Print this recipe Back to all recipes More Sweet recipes... Chocolate Heart Ganache Cake Roasted Peaches with Cinnamon, Vanilla, and Honey Prinsesstårta (Princess Cake) Christmas Pudding Chocolate Cake Chocolate Fondue CHRISTMAS EGGNOG LOAF Profiteroles Raspberry Cupcakes Pavlova 3 Tiered Wedding Cake Battenberg Cake Makes 2 cakes Apple Pie Banana Bread Pannacotta Scandinavian cookies Carrot Cake Granola Bars Fudge Oatmeal Bars Orange and Hazelnut Muffins Almond and Orange Smoothie Marbled mug cake Chocolate Fudge Cake Raspberry Marshmallows Fruity Ice Lollipops Pin Wheel Cookies Fruit Flan Jammie Dodgers Almond & Raspberry Bundt Cake The Naked Cake Canalés Making Biscuits Using The Biscuit Press Iced Glamour Biscuits Pecan Pie Traditional æbleskiver Mother's Day Cupcake Bouquet Double Chocolate Brownies Cherry Pie Serves 8 Hidden Heart Cake Apple, Walnut and Cinnamon Dessert Jar Serves 1 Sticky Toffee Banana Pancakes Serves 4 Layered Cake with Macaroons Chocolate Éclairs Makes 12 Éclairs Chocolate Tarts Makes 6 Tarts Blueberry Friands Makes 12 Friands Lemon Drizzle Cake Make and pipe Buttercream icing Carrot & Cream Cheese Cupcakes Makes 12 cupcakes Double Choc Chip Cookies Makes approx. 20 cookies Basic Cake Pops (Makes 20 Pops) Using cake pop mould Old Fashioned Doughnuts With our pancake and doughnut dispenser Giant Cupcake Using our jumbo cupcake baking tin Basic Cookies Makes approx. 14 cookies Useful Guides About Us Help & FAQs Our Story Product Care & Use Brands Product User Videos News & Blog Product Help & Feedback Awards Helpful Links Contact Terms & Conditions Become a Stockist Terms of Use International Sales Privacy & Cookies Contact Us Sitemap Company Statement Join Our Newsletter More about newsletter signup Enter your email address... Subscribe Lifetime Brands Europe Limited, KitchenCraft, The Hub, Nobel Way, Birmingham, B6 7EU © 2021 KitchenCraft. eCommerce by blubolt..

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