Ingredients
10 total- 250 g of unsalted butter, softened
- 1 tsp of vanilla extract
- 250 g of self-raising flour
- 250 g of caster sugar
- 4 medium eggs, beaten
- 1 tsp of baking powder
- 4 tbsp of milk (any type)
- 1 kg of ready-to-roll white fondant icing
- 150 g of icing sugar, plus extra for dusting
- 1 set cake-decorating pens
Method
5 stepsStep 1
Preheat the oven to 180°C/160°C fan/gas 4 and line a deep 33cm x 22cm baking tin with baking paper. In a large bowl, beat the butter and sugar with an electric whisk for 4 mins, until pale and fluffy. Gradually beat in the eggs and vanilla, scraping down the sides of the bowl with a spatula. Fold in the flour, baking powder and milk, until combined.
Step 2
Pour the batter into the tin and spread out evenly. Bake for 30-35 mins until golden and a skewer inserted comes out clean. Leave to cool completely in the tin, then turn out onto a serving board.
Step 3
Knead the fondant a little to soften it. Dust a work surface with icing sugar, then roll out the fondant to make a 30cm x 20cm rectangle; trim to size.
Step 4
To stick the fondant to the cake, make a ‘glue’ by mixing the icing sugar with cold water – add 1 tbsp water at a time, until the mixture just about runs off the spoon. Spread over the top of the cake, then place the fondant on and leave to set for 15 mins.
Step 5
Use the cake pens to decorate the fondant ‘canvas’, either keeping the cake whole, or cutting it into squares so everyone can make a mini masterpiece. Leftovers will keep for up to 4 days in an airtight container at room temperature.