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Method
Step 1
Use a large serrated knife to trim the top of each cake to level. Place 1 cake on a plate and spread the top and side with a little of the frosting. Top with another cake and spread the top and side with more frosting. Repeat with the remaining cake and frosting. Place the cake in the fridge for 30 mins to set.
Step 2
Brush the top and side of the cake with a very thin coating of jam. Use a piece of string to measure the top and side of the cake to use as a guide for rolling icing. Dust a clean work surface with icing sugar. Gently knead the white icing until smooth. Dust work surface with a little more icing sugar. Using the string as a guide, roll out the icing to a 1cm-thick disc large enough to cover the cake. Dust your hands with icing sugar, then quickly place the icing over the rolling pin and drape it over the cake. Carefully mould the icing around the cake, starting from the top edge. Use a small sharp knife to trim any excess icing around the base.
Step 3
Divide the modelling paste into 4 even portions. Use food colouring to tint the portions pale pink, dark pink, pale blue and dark blue. Roll out each portion on a clean work surface dusted with cornflour to a 1mm-thick disc. Use small round cutters to cut discs from the modelling paste. Place on a baking tray lined with baking paper.
Step 4
Transfer the cake to a serving platter. Use a small clean paintbrush to very lightly brush the pink and blue discs with jam. Decorate the top and side of the cake with the discs.
Prep time30 mins30 minutes, + 30 mins setting time
+ 30 mins setting time
Ingredients
3 Coles White Mud Cakes or Chocolate Mud Cakes
1/2 x 400g tub vanilla frosting
1/4 cup (80g) apricot jam, melted, strained
Icing sugar mixture, to dust
1kg ready-to-roll white icing
250g pkt Coles White Modelling Paste
Pink gel food colouring
Blue gel food colouring
Cornflour, to dust
Description
This confetti fondant layer cake will bring so much fun to your next celebration. Made with Coles Mud Cakes, it’s easier than it looks
Method
Step 1
Use a large serrated knife to trim the top of each cake to level. Place 1 cake on a plate and spread the top and side with a little of the frosting. Top with another cake and spread the top and side with more frosting. Repeat with the remaining cake and frosting. Place the cake in the fridge for 30 mins to set.
Step 2
Brush the top and side of the cake with a very thin coating of jam. Use a piece of string to measure the top and side of the cake to use as a guide for rolling icing. Dust a clean work surface with icing sugar. Gently knead the white icing until smooth. Dust work surface with a little more icing sugar. Using the string as a guide, roll out the icing to a 1cm-thick disc large enough to cover the cake. Dust your hands with icing sugar, then quickly place the icing over the rolling pin and drape it over the cake. Carefully mould the icing around the cake, starting from the top edge. Use a small sharp knife to trim any excess icing around the base.
Step 3
Divide the modelling paste into 4 even portions. Use food colouring to tint the portions pale pink, dark pink, pale blue and dark blue. Roll out each portion on a clean work surface dusted with cornflour to a 1mm-thick disc. Use small round cutters to cut discs from the modelling paste. Place on a baking tray lined with baking paper.
Step 4
Transfer the cake to a serving platter. Use a small clean paintbrush to very lightly brush the pink and blue discs with jam. Decorate the top and side of the cake with the discs.
