Celebration Rectangle Cake with Toppers
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
1
- For the sponge
- ¾ cup Margarine (softened)
- ¾ cup caster sugar
- 1 ¼ cups self-rising flour
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup Shredded coconut
- For the icing and decoration
- 1 cup unsalted butter (softened)
- 3 cups powdered sugar (sifted)
- 1 Tbsp cocnut Rum (optional)
- 2 Tbsps double cream
- 12 mini Marshmallow
- 2 Tbsps silver dragee
- 1 Tbsp silver dragee
- purple Ribbon
Preparation
Kitchen utensils
1 Baking sheet, 1 Cutting board, 1 Small knife, 1 Sieve, 1 Large knife, 1 Parchment paper, 1 Non-stick pan, 1 Slotted spatula, 1 Measuring cups, 1 Paper towel
Preparation steps
1.
For the sponge: Preheat the oven to 180°C(160°C fan)|350F|gas 4 and grease and line a rectangular cake tin with greaseproof paper.
2.
Beat together the margarine, sugar, flour, vanilla extract, and eggs in a large mixing bowl until smooth and thick; 3 minutes. Fold in the desiccated coconut and spoon the batter into the prepared tin, smoothing it level with a palette knife.
3.
Bake for 25 - 30 minutes until risen, firm to the touch, and a cake tester comes out clean from its centre. Remove to a wire rack to cool as you prepare the icing.
4.
Beat the butter with an electric whisk until pale and smooth; 2 minutes. Beat in 50 g of the icing sugar at a time, stirring and then beating on high for 10 seconds, until the icing is smooth and white.
5.
Once all the sugar has been incorporated, beat in the rum if using and the cream to loosen it slightly. Turn out the cake from its tin and place on a serving board. Use a palette knife to spread the top and sides with the buttercream.
6.
Top with the mini marshmallows and dragees and leave the icing to set and harden slightly before tying the ribbon around the cake to finish.
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