Well hello again from cake central. So it seems there is no end to the cakes that keep leaving this kitchen. That means you have to suffer through them too I am afraid!. I thought maybe you would like to see how a Bow Cake is put together.
Despite it’s appearance this cake is really quite simple. You could simplify it further and it would still be a stunner.
The cake beneath this icing is a vanilla cake with varied pink ombre layers. If you are not sure what that is it means the layer starts at vanilla and moves into ever pinker layers as it goes up. There are 4 layers altogether. I wish I could show you inside but the birthday girl forgot to take a photo. It’s always a nice surprise to have a multicoloured interior when you cut into it. If that isn’t something you really want to do then follow this straightforward chocolate cake recipe here.
I think the thing about this cake is keeping it as simple as possible on the outside at least. You could colour the main cake part pink and put a big white bow on top if you wanted to skip the stripes and dots.
The start of this cake will be deciding if you are going to bake a layer cake or perhaps a chocolate cake. A crumb coat is the next step no matter which cake you bake and decorate. Cover the cake with a thin smooth layer of buttercream frosting then chill for 15-20 minutes. A nice pallet knife or piece of firm plastic will make spreading buttercream easier. ( picture below). Chill the cake till the buttercream is firm, before going on to covering with roll out icing. I use a wooden lazy susan type contraption to make spreading buttercream easier. You can also buy a proper cake turner from a decorators shop. ( Mine is from Victoria’s Basement-Sydney, around $25.00). While the cake is chilling I start to make the bow.
Once you have chilled the cake down, you can start to cover it with icing. It is probably easiest at this point for you to move the cake to a cake board. Choose whichever kind you like. It can be covered in paper, or a simple silver, gold or white board straight from the decorators shop. Whichever you use it needs to be very sturdy. I often decorate the cake board with roll out icing too!. Using a tape measure or a piece of paper, measure from one side of the cake to the other. This is the size of the icing circle you will need to roll out to cover the cake. I would use a whole 1 kg roll to start, just so I know there will be enough. Dust the table or bench with pure sifted icing sugar so that your icing doesn’t stick. Don’t roll too thinly. I also use a long flat spatula to run under the icing so that it doesn’t stick to the table. It’s just like rolling out pastry. Roll over your rolling pin and fold it up and over the cake. The icing will be easy to smooth out. Use a very fine piece of material ( like muslin) or a piece of thick smooth plastic or better still a proper cake smoother available at decorators shops. Cover, smooth and cut the plastic (fondant) icing a little bit longer than you think is necessary to cover your cake. Start to smooth down the icing. Once it is smooth and adhered to the cake begin to cut off some of the over hang. As you can see from the picture above there are sometimes bits that can’t be smoothed over, simply take a sharp paring knife and cut an upside down v shape taking out a piece of icing. Then smooth the two pieces back together . It’s kind of like doing a nip and tuck!
When you are happy with the base icing, you can go on. I have put a line around the top with a blunt end of a knife to mark where I want to put an extra piece of icing. I will add a circle piece that will look like a top for a box. Roll this out after measuring with a piece of paper or ruler how big you would like the top to be. I used a round cake board as a circle guide. Go ahead and roll it out. Before putting the top on, very lightly brush the sugar top with a bit of water to help the two pieces to stick. Just a very small amount.
After this I will start to decorate the box
Measure and cut the stripes. Stick each of them on by moistening with a little water
Add dots or any other decoration you want. I also made a name tag out of some of the left over icing. I have written on it with coloured egg white glue (see recipe)
Attach the bow and ribbon to the cake and then that’s it!
Here I have added the bow that I have attached by painting with the tiniest bit of water or egg white glue if you have it. I’ve dusted it with a little pink sparkle.
- 450 gm plain flour 3 cups, cake flour is ideal
- 1/2 teaspoon salt
- 20 gm baking powder 1 tablespoon
- 250 gm unsalted butter 2 sticks
- 400 gm caster sugar / granulated 2 cups
- 250 ml milk room temperature
- 1 teaspoon vanilla extract
- 5 whole egg whites only 70 gm eggs
- 500 gm butter unsalted, Room Temperature
- 2 teaspoons vanilla extract or a vanilla bean scrapped
- 40 ml lemon Juice 2 tablespoon
- 480 gm icing /powdered sugar 4 cups
- 440 gm white chocolate chopped
- 1/2- 3/4 teaspoon salt
- 1 1/2 kg white sugar icing ( roll out plastic icing)
- 750 gm pink icing or another colour- or more white and colour yourself
- 1 pot food colour gel /s in what ever colours you like
- 1 pot brush on sparkle
Here is another Pretty Ribbon Bow cake in a smaller size and colour.
More cakes? Look here.
To make the smaller size Bow cake you will need just 1 mix of cake. A 2 x 20cm or 8 inch tins. Then divide the mixture between the tins. The cake can be divided into 1/2’s once cooked if you prefer 4 layers. Make 1/2 recipe of white chocolate buttercream. You will only need 1/2 the amount of roll out icing. So approximately 1.750 kgm or 3.85 lb.
I have had some trouble with the icing I have been using lately it is very soft and hard to get smooth, so if you see some glaring errors then don’t judge too harshly.
Tell me …have you ever made a cake like this?
Pop back soon to find out who won those amazing SuperFood Kitchen Cookbooks and see what other exciting stuff is coming up soon!