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How to Make a Daisy Cake
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How to Make a Daisy Cake

Difficulty Intermediate
Budget < £10
Time 1 hr +

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.

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Equipment

Products

How to make

Ingredients:

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

1kg Marzipan

Apricot jam

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 

Step 1 

Preheat oven to 140°C/275°F/gas mark 1.

Step 2 

Grease and line an 18cm round tin with baking paper.

Step 3 

Cream the butter and sugar together until light and fluffy.

Step 4 

Gradually beat in the eggs until well incorporated and then sift in the flour, salt and mixed spice a little at a time.

Step 5

Finally, add the mixed dried fruit, peel and grated lemon zest and stir the mixture thoroughly.

Step 6 

Place the mixture into the prepared tin.

Step 7 

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.

Step 8

Once baked, remove from the oven and leave to cool on a wire rack.

Step 9 

Thinly coat the fruit cake with cooled boiled apricot jam.

Step 10

Knead and roll out the Renshaw Original White Marzipan on a work surface lightly dusted with icing sugar to desired thickness.

Step 11

Lift and place over the cake, smoothing down the sides with the palms of your hands. Trim off any excess with a sharp knife.

Step 12

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.

Step 13

Lightly brush the marzipan with cooled boiled water.

Step 14

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.

Step 15

Knead and thinly roll out Renshaw White Ready to Roll Icing on a work surface lightly dusted with icing sugar.

Step 16

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.

Step 17

Knead a small amount of Renshaw Yellow Ready to Roll Icing until soft and pliable.

Step 18

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.

Step 19

Stick the daisies onto the cake using cooled boiled water.

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