Food_Heaven_-_November_2019

STEP-BY-STEP

SWAN CAKE

Move over Mr Turkey, it’s time for Lakeland's magical swan to take

centre stage on the Christmas table! This magnif icent white swan cake is

so ef fective yet surprisingly easy to put together. ( blog.lakeland.co.uk)

YOU WILL NEED

FOR THE CAKE

• 115g (4oz) butter, softened, plus extra
  for greasing


• 115g (4oz) caster sugar


• 2 free-range eggs


• 115g (4oz) self-raising flour, sieved


• 1 tsp baking powder


• 2 tbsp jam, for the filling
  FOR THE BUTTERCREAM


• 100g (3½oz) unsalted butter, softened


• 225g (8oz) icing sugar


• 1 tsp vanilla extract
  FOR THE DECORATION


• 400g (14oz) white chocolate
  EQUIPMENT


• 2 Lakeland small hemisphere cake
  tins


• non-stick liner


• mini palette knife


• pastry brush


• gold edible silk


• edible glitter dust pump


• Renshaw Flower Paste


• Wilton Cake Decorating Brush Set


• wooden skewer


• edible glue


• cake release


• double-ended edible food art pen


• silicone microwave chocolate
  melting pot


• clear alcohol

TECHNIQUES

CREATING CHOCOLATE

BRUSHSTROKES, PAINTING,

MODELLING

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1 Preheat the oven to 160°C/Gas Mark 3.

Grease the cake tins with cake release or a

little butter.

2 In a mixing bowl, beat the butter and sugar

with an electric hand mixer until light and

fluffy. Gradually beat in the eggs, then gently

fold in the flour and baking powder.

3 Divide the mixture between the cake tins,

ensuring the surfaces are level, then place on

a baking sheet. To hold the pans steady, we

recommend standing them on cooking rings.

Bake for 25-30 minutes, until well risen, firm

to the touch and a skewer inserted into the

centre of the cakes comes out clean.

82 baking heaven NOVEMBER WWW.FOODHEAVENMAG.COM

4 Let the cakes cool in the pans for

10 minutes, then turn out onto a wire rack

and leave to cool completely.

TO DECORATE

5 Make the swan’s neck and crown in

advance. Mould the flower paste into the

shape of the swan’s neck and head and

pinch it at the end to make the beak. Insert a

skewer halfway up the neck and cut to

length – leave about 8cm (3in) to poke into

the cake to hold the neck up. Shape the

small crown and leave them both to

completely harden overnight.

TOP

TIP

You could also make the feathers

with meringue – simply whisk

egg whites and caster sugar

until glossy, then pipe or spread into

feather shapes on non-stick paper and bake

until dried out.

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