You may remember that a little while ago, I took part in the Team Honk relay and was one of 200 plus bloggers taking a baton from Lands End to John O'Groats. Well my, Great Bloggers Bake Off friends and I decided that we would like to help Team Honk in the only way we can and host another bake off to raise funds for Sport Relief.
So, without any further ado, I present my 'Mr B's Hidden Red Nose Cake'. Mr B was the nickname the baton was given as he travelled across the country. The cake is a Victoria Sponge Cake with glacé cherries inside (the red noses!) sandwiched together with strawberry jam and decorated with a picture of Mr B, with three stars to represent England, Scotland and Wales. Here is how I made it:
Mr B's Hidden Red Nose Cake
- 175g unsalted butter, at room temperature
- 175g caster sugar
- 3 eggs
- 175g Self-Raising Flour (take a tablespoon of the measured flour out into a separate bowl and mix the glacé cherries with it)
- 1 teaspoon baking power
- 1 teaspoon Vanilla Extract
- 100g glacé cherries
- 3/4 jar of Strawberry Jam, for the middle and to help stick icing
- 750g red fondant icing
- Icing sugar, to help roll out fondant icing
- Selection of coloured icing for the decoration including blue for the baton and yellow for the stars
- Grease and line two 8 inch sandwich cake tins
- In a bowl, cream the softened butter and sugar together. Add the eggs and the flour and mix lightly until combined. Gently fold in the baking powder, vanilla extract and cherries. Divide the mixture evenly between the two tins and bake in a preheated oven at 180 degrees C for about 25 minutes or until a knife comes out clean when inserted into middle of both cakes
- Leave the cakes to cool completely in their tins. Once cooled, sandwich together with the majority of the strawberry jam. Leave behind a bit to stick the fondant icing to the cake.
- Once sandwiched together, using a pastry brush, cover the cakes in the remainder of the jam.
- Roll out the red fondant icing, using icing sugar to prevent sticking to a round circle bigger than the cake. Using the rolling pin, place the icing over the cake and use a cake smoother to smooth out the icing. Trim away any excess.
- Using the other fondant icing colours, cut the out the shape of the baton and long strips of different coloured icing for the ribbons. Use a star cutter to cut out the three stars. Stick them on cake using a tiny bit of water. Admire your handiwork, eat and of course enjoy! Feel great about yourself for supporting a much worthy cause!!*
*the cake was decorated at 11pm at night after 3 hours sleep the night before, and after the bedtime from hell routine from Thomas followed by two glasses of wine! It is probably not my best work but I am very happy I made it and supported the amazing work of Team Honk again 🙂