Today I sent off my entry for the above mentioned competition. I had to e-mail the magazine my recipes and methods, a photo of my cake on their front over (using a template they provided) and a photo of me with the cake.
My cake on the front cover of the magazine:
Me with the finished cake last night:
Overall, I was happy with it. it was the first large cake I've ever made. My fondant icing could have been much better, but it was ok as a first attempt.
Today I brought the cake into work for people to eat. I tried a little bit, it was very moist and tasted lovely (sponge & buttercream). It's a shame that this competition is run on looks alone.
If anyone wants the recipes here you go:
Sponge Cake Recipe
340g self-raising flour
280g caster sugar
280g Unsalted butter (plus a tiny bit extra for melting and greasing the cake tin)
5 large eggs, room temperature
3 tbsp Whole Milk
8 inch square cake tin with removable bottom
Pre-heat oven to 130 C (fan oven).
Melt a small amount of butter in a saucepan, grease the cake tin all over and cut out a square of baking paper to line the base of the pan.
Sieve the flour directly into the KitchenAid bowl, add all other ingredients and mix on the lowest setting (2) with paddle attachment until everything is combined.
Increase the speed to fast and mix for another 2 minutes. The batter will be smooth, lump free and thick when ready.
Pour into the prepared cake tin, smooth the batter so that it has equal amounts all over and place in centre of oven. Cook for 1 hour 30 minutes.
Insert a sharp knife into the middle of the cake, if it comes out clean with no batter sticking to it than the cake is cooked.
Turn out onto a wire cooling rack and allow to cool completely before decorating.
Repeat twice more to make the additional 2 other cakes required. There will be leftover cake, I made mine into mini Victoria Sandwiches and gave them to my neighbours.
Once the cakes are baked and cooled, cut to required size (see below) and then cut each cake in half lengthways. Make buttercream (recipe below) and spread generously on one half of each cake, spread strawberry jam on the other side. Sandwich cakes back together again and begin to decorate.
My cakes were cut to the following sizes:
Bottom: 19cm x 15cm
Middle: 14cm x 12cm
Top: 10cm x 8.5cm
140g Unsalted butter, cut into cubes
280g Icing sugar, sieved
2 tbsp Whole Milk
Put cubed butter in KitchenAid with paddle attachment and beat on high for 20 seconds until butter is soft.
Add half of the icing sugar, beat until combined.
Add the remaining icing sugar and two tablespoons of whole milk.
Beat the mixture on med-high until light, creamy and smooth.
Decorating the cakes
Now comes the fun part!
Colour your fondant using a small amount of icing concentrated coloured gel.
Roll out the fondant for the bottom cake to the required size.
Coat the bottom cake in a thin layer of buttercream on every exposed side.
Roll fondant around the rolling pin and unroll over the cake.
Smooth down the top of the fondant, and then work on the sides getting them as smooth as possible.
Cut off excess fondant and set the cake aside.
Repeat for the other 2 cakes.
Roll out/cut white fondant shapes to size as required for luggage piping, straps, buckles, screws, handles etc. and attach to the cakes with edible glue.
Paint the buckles and screws with edible gold paint.