How to Make a Spring Wreath Bundt Cake

This bundt cake resembles a spring wreath of fresh daisies and blossoms, and is the perfect centrepiece for your dinner party or picnic table this spring. Follow the recipe and decorating instructions below to recreate this stunning bake!

You Will Need

Baking ingredients

300g flour

300g butter

150g soft brown sugar

4 eggs

20g baking powder

150g Renshaw Original White Marzipan »

350g glace cherries

Zest of 1 Lemon

 

Decorating Ingredients

400g Renshaw Royal Icing Pot »

250g Renshaw Baby Blue Ready to Roll Icing »

250g Renshaw Pink Ready to Roll Icing »

250g Renshaw White Ready to Roll Icing »

Pink Food Colouring »

Yellow Food Colouring »

Equipment

Disposable Piping Bags »

Cake Stand »

Daisy Plunger Cutters »

Blossom Plunger Cutters »

Icing sugar

Craft Essentials

Spoons

Rolling Pin »

Bowl x 1 medium, 3 small

Small Paintbrush »

Boiled cooled water

 

How to Make

Baking

Step 1: Preheat the oven to 180°C / gas mark 6.

Step 2: Grease the bundt tin well

Step 3: Beat the butter with the sugar until light and fluffy.

Step 4: Mix in the lemon zest and eggs one at a time.

Step 5: Sift the flour and baking powder together and gently fold into the batter.

Step 6: Put half the mixture into the bundt tin and place half the cherries into the batter then cover with strips of thinly rolled marzipan.

Step 7: Put the rest of the batter on top of the marzipan and add the remaining cherries.

Step 8: Use the back of a spoon to lightly push the cherries in the batter and smooth the batter over the top.

Step 9: Bake in the middle shelf of the oven for approximately 60 – 110 minutes, or until the centre springs back to touch. Cover with tin foil if the top of the cake starts to colour quickly.

Step 10: Allow to cool slightly before removing from the tin. Let the cake cool completely before decorating.

 

Decorating

Step 1: Place the bundt cake on the cake stand.

Step 2: To prepare the Royal Icing, first give the pot a good mix with a spoon. Place a table spoon of Royal Icing in each of the small bowls. Add pink and yellow food colouring to two of the pots and mix well.

Step 3: Let down the pink Royal Icing until it is dropping consistency. Adjust the yellow and the white Royal Icing to a piping consistency. Place these prepared Royal Icings into piping bags.

Step 4: Adjust the rest of the Royal Icing in the medium bowl, with water, to a dropping consistency. Fill a piping bag.

Top tip! Test the flow of the royal icing by placing a small amount of icing on the side of the glass, you then be able to gauge how far the Royal Icing will drizzle to.

Step 5: Pipe the Royal Icing from side to side around the top of the bundt cake.

Step 6: Cut a small hole in the pink Royal Icing bag and drizzle over the top of the cake in a circular motion. Allow to set.

 

Daisies

Step 1: Roll out the coloured Ready to Roll Icings on a clean, dry surface, dusted with icing sugar 2. Cut out a daisy shape without pressing down the plunger.

Step 2: Using the plunger, press the daisy shape onto a flat surface to produce the embossing.

Step 3: Press the plunger again to release the daisy shape.

Step 4: Allow to dry slightly on some crumbled tinfoil to give the flowers some shape.

Step 5: Attach the daisies to the cake using a little Royal Icing. Pipe the centre of the daisies with yellow Royal Icing.

 

Fabric Roses:

Step 1: Set the disks on the roller cutter to 1” apart.

Step 2: Roll out the Ready to Roll Icing on a clean, dry surface, dusted with icing sugar.

Step 3: Use the roller cutter to cut the icing into 5” long strips.

Step 4: Take 1 of the strips and flip it over. Brush the base of the strip with water. Fold the strip in half and press down lightly.

Step 5: Working from right to left, roll the strip up adding in some pleats to open up the flower.

Step 6: Pinch at the base and remove the excess Icing with a knife.

Step 7: Attach the daisies to the cake using a little Royal Icing.

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