Novelty and
Fantasy Cakes Recipes - Barley Twist Cake Recipe
Novelty and Fantasy Cakes
Recipes
- Barley Twist Cake
Ingredients
20cm round sponge cake
115g butter icing
45ml apricot jam, warmed and
sieved
450g marzipan
450g pale yellow sugar paste
icing
115g whit sugar paste icing
115g royal icing
blue food coloring
pink dusting powder
25cm round cake board
wooden cocktail stick
wooden cocktail stick
fine paintbrush
No 1 plain nozzle
small greaseproof paper piping
bags
6 small blue bows
Method:
Split and fill
the cake with butter icing. Place on the board and
brush with jam. Cover with marzipan, then yellow
sugar-paste icing, extending it over the board. Mark
six equidistant points around the cake with a
cocktail stick.
Color 40g/1
tbsp of white sugar-paste icing pale blue and
roll out thinly. Moisten a paintbrush with water
and brush lightly over it. Roll out the same
quantity of white icing, lay on top and press
together. Roll out to a 20cm/8in square.
Cut 5cm
strips, carefully twist each one, moisten the six
marked points around the cake with water and drape
each barley twist into place, pressing lightly to
stick to the cake.
Cut out a jersey
shape from white icing and stick on with water. Roll
some icing into a ball and color a small amount
dark blue. Roll into two tapering 7.5cm/3in needles
with a small ball at the end. Dry overnight. Stick
the needles and ball in position. Using royal icing
and a No 1 nozzle, pipe the stitches and wool in
position. Pipe a white border around the base of the
cake. Stick small bows around the edge of the cake
with a little royal icing and carefully brush the
knitting with red powder Tint.