robbie the robot cake
- 5 cups (750g) plain (all-purpose) flour, sifted
- 3 teaspoons baking powder
- 3½ cups (780g) caster (superfine) sugar
- 8 eggs
- 3 cups (750ml) milk
- 2 teaspoons vanilla extract
- 500g butter, melted
vanilla butter icing
- 125g butter, softened
- 1 cup (160g) icing (confectioner’s) sugar, sifted
- ½ teaspoon vanilla extract
- 450g store-bought ready-to-roll blue fondant icing+
- 300g store-bought ready-to-roll red fondant icing+
- 100g store-bought ready-to-roll white fondant icing
- black food colouring
- 50g store-bought ready-to-roll black fondant icing+
- licorice straps
- 4 black bendy drinking straws
- 4 silver mini patty cases
- Preheat oven to 160°C (325°F). Place the flour, baking powder, sugar, eggs, milk, and vanilla in a large bowl and, using a large whisk, mix to combine. Gradually add the butter and whisk until well combined.
- Divide the mixture between a lightly greased 12cm-square cake tin and a 20cm-cake tin lined with non-stick baking paper to come ¾ of the way up the sides of each tin. Bake the 12cm cake for 1 hour 15 minutes–1 hour 20 minutes and the 20cm cake for 2 hours–2 hours 10 minutes or until cooked when tested with a skewer. Cool cakes in tins for 10 minutes before turning out onto wire racks to cool completely.
- To make the vanilla butter icing, place the butter an in electric mixer and beat for 6–8 minutes or until pale and creamy. Add the icing sugar and vanilla and beat for a further 10–15 minutes or until light and fluffy.
- To assemble, trim the tops of the cakes and discard. Place the cakes on a cake board and, using a palette knife, spread the icing over the cakes.
- Knead the blue fondant on a clean surface until pliable. Roll out between 2 sheets of non-stick baking paper to 3mm-thick and use the baking paper to lift the icing over the 20cm cake.
- Remove the baking paper and drape the icing over the cake, smoothing out any creases (see smoothing the fondant). Trim the excess and discard. Repeat the process with the red fondant, draping it over the 12cm cake. Trim excess and discard. Place the red cake on top of the blue cake.
- Knead the white fondant on a clean surface until pliable. Roll out between 2 sheets of non-stick baking paper to 3mm-thick. Cut a 9cm x 5cm rectangle. Using the black food colouring, paint 3 vertical lines to create the ‘teeth’. Cut the rectangle in half horizontally, brush the back of the fondant with water and press onto the blue cake.
- Roll the remaining white fondant out to 3mm thick and cut 2 x 4cm x 3cm rectangles for the eyes. Brush the back of the fondant with water and press onto the red cake.
- Knead the black fondant on a clean surface until pliable. Roll out between 2 sheets of non-stick baking paper to 3mm-thick. Cut 2 x 3cm x 2cm rectangles, brush the back with water and press onto the white fondant rectangles. Using the end of a drinking straw, cut out 8 small holes, and using a little water press them onto the four corners of the robot’s face to create the ‘bolts’. Roll the remaining black fondant into 4 rounds and carefully stick them onto the ends of the straws to make the antennae.
- Make a small hole in the cupcake cases and thread onto the straws. Trim the straws to size and carefully push into the cake. Use the liquorice strap to outline the base of each cake. Serves 10–12.
+ You can purchase coloured fondant from specialty cake stores.
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