Go crazy for daisies with this wondrous floral daisy cake! Using a daisy plunge cutter makes it incredibly easy to create professional-looking flowers, and you can add shape to them by leaving them to dry propped inside an egg box.
Tutorial by Renshaw.
select your items and add them to your basket below.
Bakewell Non-Stick Baking Paper
Wilton Cooling Grid 40.6cm x 25.4cm
Wilton Rolling Pin
Renshaw White Almond Marzipan 500 g
Renshaw Ready To Roll Pastel Green Icing 250g
Renshaw Ready To Roll Yellow Icing 500 g
Cake Star Daisy Plunger Cutters 4 Pack
Renshaw Ready To Roll White Icing 500g
175 g butter or margarine
175 g soft brown sugar
3 medium eggs – beaten
175 g plain flour
1 pinch salt
Half tsp ground mixed spice
350 gmixed raisins, currants and sultanas
50 g chopped mixed peel
Half lemon – grated zest only
750 g Renshaw Pastel Green Ready to Roll Icing
500 g Renshaw White Ready to Roll Icing
250 g Renshaw Yellow Ready to Roll Icing
Preheat oven to 140°C/275°F/gas mark 1.
Grease and line an 18cm round tin with baking paper.
Cream the butter and sugar together until light and fluffy.
Gradually beat in the eggs until well incorporated and then sift in the flour, salt and mixed spice a little at a time.
Finally, add the mixed dried fruit, peel and grated lemon zest and stir the mixture thoroughly.
Place the mixture into the prepared tin.
Bake in the pre-heated oven for 1 ¾ hours. Test by inserting a skewer in the middle – if it comes out clean, the cake is ready.
Once baked, remove from the oven and leave to cool on a wire rack.
Thinly coat the fruit cake with cooled boiled apricot jam.
Knead and roll out the Renshaw Original White Marzipan on a work surface lightly dusted with icing sugar to desired thickness.
Lift and place over the cake, smoothing down the sides with the palms of your hands. Trim off any excess with a sharp knife.
Knead the Renshaw Pastel Green Ready to Roll Icing until pliable before rolling out. Lightly dust your work surface with icing sugar and roll out icing to desired thickness.
Lightly brush the marzipan with cooled boiled water.
Lift the icing over the cake, smoothing down the sides with the palm of your hand. Trim any excess icing from the base. To give a sheen to the surface, smooth with the palm of your hand.
Knead and thinly roll out Renshaw White Ready to Roll Icing on a work surface lightly dusted with icing sugar.
Cut out daisies using a large daisy cutter and leave to set in an egg carton for approximately one hour or until the flower can hold its shape.
Knead a small amount of Renshaw Yellow Ready to Roll Icing until soft and pliable.
Take a piece the size of a small garden pea, roll into a ball and press onto a sieve to create criss-cross markings. Stick onto the centre of the flower using cooled boiled water.
Stick the daisies onto the cake using cooled boiled water.
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