Novelty and Fantasy Cakes Recipes - Rosette Cake

Ingredients

• 20cm square sponge cake

• 450g butter icing

• 60ml apricot jam, warmed and sieved

• mulberry red food coloring

• crystallized violets

• 25cm square cake board

• serrated scraper piping bag

• NO 8 star nozzle

• 4 candles and holders

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Method:

1. Split and fill the cake with a little butter icing. Place in the centre of the cake board and brush with apricot jam. Tint the remaining butter icing dark pink. Spread the top and sides with butter icing.

2. Using the serrated scraper, hold it against the cake and move it from side to side across the top to make waves. Hold the scraper against the side of the cake, resting the flat edge on the board and draw it along to give straight ridges along each side.

3. Put the rest of the butter icing into a piping bag fitted with a No 8 star nozzle. Mark a 15cm/6in circle on the top of the cake and pipe stars around it and around the base of the cake. Place the candles and violets in the comers.