Make a rosette cake

You’ll need…

For the cake

• 225g caster sugar
• 225g butter
• 4 eggs, beaten
• 225g self-raising flour
• 1tsp baking powder
• 2tbsp cocoa powder
• 40cm cake board
• 18cm round cake tin, greased and lined
• mixing bowl
• wire rack

For the icing

• 150g icing sugar, plus extra for dusting
• 75g butter
• 1tbsp cocoa powder
• red food colouring
• two blocks of white
• ready to-roll-icing
• writing icing
• rolling pin
• palette knife
• ruler
• 15cm tin or bowl

Ask an adult for help when using the oven, knives and handling hot cakes and pans.

How to make the cake…

Beat the butter and caster sugar together in the bowl until light and fluffy. Next beat in the eggs, then add the flour, baking powder and cocoa powder and mix well. Once the mixture’s thoroughly combined, pour it into a greased and lined cake tin and bake at 1800C for about 20 mins. When it’s cooked, the cake should be springy to the touch and if you insert a skewer into the centre it should come out clean. Transfer to a wire rack to cool.

How to decorate it…

While the cake is cooling, you can prepare your icing.

1. Beat together the butter, cocoa powder and icing sugar to make butter cream. Leave in the fridge to chill until you’re ready to use it.

2. Next, take one block of ready-to-roll-icing, add a few drops of red food colouring and knead it until the colour’s evenly distributed. Keep adding a few drops at a time until your icing is the colour you’d like.

3. Position your cake in the centre of the board, using a small amount of buttercream to hold it in place. Now spread the rest of the buttercream evenly over the top and sides of the cake.

4. Lightly dust a work surface and rolling pin with icing sugar, then roll out your coloured icing and drape it over the cake. Once it’s completely covered, use your hands to gently push the icing onto the cake. Trim away any excess and put to one side.

5. Combine the left-over coloured icing and roll it again. Cut it into strips that are 5cm wide and 15cm long.

6. Take two of the strips and cut a V into the ends, so it looks like a ribbon. Then place on the cake board to form the tail of your rosette.

7. Take the other strips of icing and place them all around the cake. Fold the icing back over itself, approx 2cm at a time, to make it look like pleated ribbon.

8. To make the centre disc, roll out your white icing and carefully cut out a circle using a bowl or round tin as a guide. Add a few drops of water on the base of the disc, then carefully place it on top of your cake.

9. Finally add your decorations! Use writing icing to draw a 1^st and make the cake into a winning red rosette!

TOP TIP

You can personalise your cake by adding a name!