Ingredients
-
440g pkt Green's Golden Butter Cake with Icing
-
Yellow food colouring
-
Pink food colouring
-
115g (1/3 cup) strawberry jam, sieved
-
250g marzipan
-
Icing sugar, to dust
Equipment
-
You will need a 20cm (base measurement) square cake pan for this recipe.
Method
-
1Preheat oven to 180C/160C fan forced. Grease a 20cm (base measurement) square cake pan. To line pan, place a 20cm-wide, 60cm-long piece of foil on a work surface. Top with a sheet of baking paper of the same size. Fold a large pleat in the centre, about 3 ∕4 of the height of the cake pan. Place in prepared pan with pleat in the centre, allowing ends to overhang. This creates the divide for the cake.
-
2Prepare cake following packet directions. Divide mixture between 2 bowls. Tint 1 bowl yellow. Tint second bowl pink. Spread half the mixture into 1 side of prepared pan. Spread remaining mixture into other side of pan.
-
3Bake for 20-25 minutes or until a skewer inserted into the centre comes out clean. Stand in pan for 5 minutes. Turn cakes onto a wire cake rack to cool completely.
-
4Trim top and sides of cakes (see Notes). Cut each cake in half lengthways to create 2 long cube shapes. Prepare icing following packet directions. Spread sides of cakes with a thin layer of jam and a little icing. Join cakes, pressing firmly and alternating colours. Spread remaining icing over cake surface.
-
5Knead marzipan on a surface dusted with icing sugar until soft. Roll out to a 3mm-thick rectangle. Carefully roll marzipan around a rolling pin, and unroll over cake to cover. Tuck underneath to seal. Stand for 1 hour to firm.
Source: taste.com.au
Discussion about this post