Making a 6" Round Battenberg Cake for a Wedding CakeThis was my practice session for the top tier of the Kenyan Roses Wedding cake. The bride and groom asked for the top tier to be a 6" round Battenberg. I made this tester cake using a guide I found on www.cookgoodfood.com. This was made using two...
This was my practice session for the top tier of the Kenyan Roses Wedding cake. The bride and groom asked for the top tier to be a 6" round Battenberg. I made this tester cake using a guide I found on www.cookgoodfood.com. This was made using two pink 7” and two plain 7” sandwich cakes. You will need apricot jam and marzipan (either bought or home-made). I used the Battenberg Good Food Guide recipe (see notes : https://www.facebook.com/notes/fifis-cakes/battenberg-recipe-good-food-guide/488780681206136 ) This method can be applied to any checkerboard cake. I do hope it is helpful but please ask if there is anything you would like to know.
So, this is how I assembled it:-
1. Place your 4” cutter/template onto the 7” PINK cake and cut round it. Then place the 2” cutter into the middle of that and cut that too. Very carefully remove the cakes. I started with the middle one. Repeat this process with the plain cake.
2. Warm apricot jam and spread on the inside of the PINK ring.
3. Place the PLAIN 4” cake into the centre of the PINK and spread jam on the inside of that.
4. Place the PINK 2” cake into the centre of the PLAIN cake. 5. Cover the top of all the cake with jam.
6. Place a 7” PLAIN cake ring on top and repeat the process of applying jam, then placing a PINK 4” followed by a PLAIN 2”.
7. You can make this cake as tall as you like by adding more layers, alternating as you go
8. Place the 6” tin/template onto the finished cake stack and cut round it.
9. Trim the top and sides to create smooth edges. The trimmings are tasty with a cup of tea and the birds are happy with them too
10. Measure from base up and over to base and roll out the marzipan to fit. Spread jam over the top and sides of the cake.
11. Carefully place the marzipan over the cake and starting from the top smooth the sides down onto the cake and trim off the bottom.
12. Either leave it smooth to finish with fondant or royal icing for a professional finish or flute the marzipan or crimp it or whatever you fancy doing to it!
This is how I finished it off on the actual wedding cake with a thin layer of Marzipan underneath the icing. (you can see the whole wedding cake here if you would like http://cakesdecor.com/cakes/77647)
13. Either cut into slices or squares and serve with a lovely cuppa. The Kenyan roses are the bride’s choice of sugar roses for the cake so this was a practice run to establish the colours to use.
14. Perect size for a wedding.
'It Always Seems Impossible Until It is Done' Nelson Mandela http://www.facebook.com/CakesByFifi