Swan cake tutorial

From our Cake Decorating School… the swan cake step-by-step tutorial

Image credit: Lakeland

Brought to you by Lakeland

Move over Mr Turkey, it’s time for Lakeland's magical swan to take centre stage on the Christmas table! This magnificent white swan cake is so effective yet surprisingly easy to put together.

Tip! You could also make the feathers with meringue – simply whisk egg whites and caster sugar until glossy, then pipe or spread into feather shapes on non-stick paper and bake until dried out.

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You will need

For the cake

115g (4oz) butter, softened, plus extra for greasing
115g (4oz) caster sugar
2 free-range eggs
115g (4oz) self-raising flour, sieved
1 tsp baking powder
2 tbsp jam, for the filling

For the buttercream

100g (31⁄2oz) unsalted butter, softened
225g (8oz) icing sugar
1 tsp vanilla extract

To decorate

400g (14oz) white chocolate

Equipment

2 Lakeland small hemisphere cake tins
non-stick liner
mini palette knife
pastry brush
gold edible silk
edible glitter dust pump
Renshaw Flower Paste
Wilton Cake Decorating Brush Set
wooden skewer
edible glue
cake release
double-ended edible food art pen
silicone microwave chocolate melting pot
clear alcohol

Instructions

To make the cake:

Preheat the oven to 160°C/Gas Mark 3. Grease the cake tins with cake release or a little butter.

In a mixing bowl, beat the butter and sugar with an electric hand mixer until light and fluffy. Gradually beat in the eggs, then gently fold in the flour and baking powder.

Divide the mixture between the cake tins, ensuring the surfaces are level, then place on a baking sheet. To hold the pans steady, we recommend standing them on cooking rings. Bake for 25-30 minutes, until well risen, firm to the touch and a skewer inserted into the centre of the cakes comes out clean.

Let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack and leave to cool completely.

To decorate:

Make the swan’s neck and crown in advance. Mould the flower paste into the shape of the swan’s neck and head and pinch it at the end to make the beak. Insert a skewer halfway up the neck and cut to length – leave about 8cm (3in) to poke into the cake to hold the neck up. Shape the small crown and leave them both to completely harden overnight.

To make the buttercream, mix the softened butter with the icing sugar and vanilla extract and beat until smooth and creamy.

Cut the bottom off one of the hemisphere cakes to steady the cake, then sandwich the two cakes together with jam and buttercream.

To make the feathers, melt the white chocolate and lay your non-stick liner out in a long line. Using a teaspoon or palette knife, dollop a blob of chocolate onto the sheet and spread in one swift motion to get a feather effect with the pastry brush – you’ll need enough of these to cover the cake completely.

Leave to set for about half an hour before gently peeling each feather off the non-stick paper, then spray each feather end with the gold glitter pump.

Cover the whole cake in a thick layer of buttercream. Starting at the back, carefully stick and overlap the feathers, using extra buttercream or melted chocolate if you need to stick them on top of each other. Work your way around to the front and make sure the last few feathers below the neck are assembled neatly as the join will be visible.

Once the neck and crown have hardened, mix some of the edible gold silk with a drop of clear alcohol (vodka or gin will do) to make a paint. Using a brush, paint the gold onto the crown and beak.