Daisy Cake
- 1 None (6-inch) round store-bought or home-made sponge cake
- 3 tbsp jam, warmed and pressed through sieve to remove lumps
- 9 oz ready-to-roll white fondant icing
- None None Confectioners' sugar to dust
- 2 drops yellow food coloring
- None None Yellow ribbon and chocolate bees to decorate
- Place cake on a serving board. Thinly spread the jam over the top and sides.
- Knead the icing until it becomes soft and smooth. Cut off one-third; set aside. Roll out the remaining icing on a surface dusted with confectioners' sugar to a circle large enough to completely cover the cake. Place over the cake, smoothing down the sides with the palms of your hands. Trim excess icing from the base.
- Gather the icing trimmings into a ball; add the food coloring. Knead well until evenly coloured. Roll out to a small round. Cut out a 2-inch round using a pastry cutter. Place in the center of the cake. Wash your hands and the board.
- Roll out the reserved icing. Cut out 9 petal shapes. Arrange on the cake, sticking on with a little water. Decorate with ribbon and bees.
cake, lumps, confectioners, coloring, chocolate bees
Taken from recipes-plus.com/api/v2.0/recipes/26671 (may not work)