ready-to-roll fondant icingblack, red, blue, yellow and green
M&M’sor alternative bright sweets (colour matched for decoration)
250gcaster sugar(superfine sugar) - for the basic simple sugar work
Coloured Vanilla Sponge Cake
Base-line 2 x 7 inch/18 cm non-stick round baking tins.
Heat the oven to the temperature as instructed on the cake mix.
Follow the instructions to make the sponge batter, adding additional flavour extracts as preferred (we added a little extra vanilla extract).
Before the batter is put into the cake tins, divide into 3 equal amounts in separate bowls.
To each bowl add a little food colour and gently fold. (Add blue and/or yellow food colouring to make each batter for yellow, blue or green)
Dollop large spoonfuls of each batter randomly into the cake tins, being careful not to stir or mix together.
Once the batter is divided equally in the tins, use the back of a spoon to ease it into any gaps and evenly distribute and level in the tins. Be very careful not to mix the colours together.
Bake the sponge according to the packet mix instructions.
When baked, remove from the oven and turn onto a wire rack to cool completely.
Vanilla Butter Icing
While the sponge is cooling, make the butter icing - Beat the softened butter until smooth and light.
Add and beat in the icing sugar a little at a time.
Add and beat in the vanilla extract and a little milk if necessary to loosen to a thick but spreadable consistency.
Layering the cake
When the sponges are cold, sandwich together with a layer of butter icing.
Next, completely cover the outside of the sponge cake with remaining icing (reserving a small amount for sticking decorations to the cake later) and smooth with a palette knife or icing smoother. (For a really neat cake, you can use a crumb-coat as an under layer chilling before adding the top coat of icing, but we didn't bother for this one).
Decoration - rings and sweets
Make the olympic rings from the ready to roll icing (check they are small enough to fit the top of the cake). Miss GF used a thin acrylic rolling pin as a mould to get good circles.
While the circles are still soft, use a sharp knife to cut out small pieces and set together on non-stick baking paper as if they were linked. Check the link pattern for Olympic rings on the internet and replicate.
Leave the rings on the baking paper on a tray to harden for a couple of hours.
When the ring arrangement is firm enough to handle, carefully ease it onto the top of the cake using a palette knife.
Decorate the base and sides of the cake with M&M’s/sweets, carefully sticking with a little reserved butter icing if required.
Simple sugar work
Tip the caster sugar into a heavy-based saucepan and heat gently on the hob, stirring frequently, until it begins to dissolve.
When the sugar starts to dissolve, increase the frequency of stirring until you have clear, liquid sugar.
Turn the heat right down and continue to stir. Keep a close eye to ensure it doesn’t burn at all.
When the sugar is golden, remove from the heat and use IMMEDIATELY.
Place a large sheet of non-stick baking paper on a flat, heat-proof work surface.
Using a heat-proof spoon (Miss GF used the silicone spoon used to stir), drizzle the liquid toffee into triangle shapes, wiggling the flow across the centre to join the sides together with patterns (for strength).
Leave to go cold and hard (this only takes a few minutes).
Use the sugar triangles to decorate round the top of the cake.
Sprinkle a little edible glitter to finish.
* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.Link for home-baked alternative Vanilla Sponge