Scarf Lady Cake
For the cake:
- 400g unsalted butter (room temp)
- 400g caster sugar
- 8 eggs
- 2tsp vanilla extract
- 400g self-raising flour
- 1 1/2 tsp baking powder
For the buttercream:
- 150g unsalted butter (softened)
- 300g icing sugar, sifted
- milk, to loosen
- 300g light brown fondant
- White fondant and food gel colouring, or different coloured fondants, for Scarf lady and wool balls
- Preheat the oven to fan 180’ Grease and double-line the base and sides of 2 x 20cm deep cake tins.
- Using electric beaters or a freestanding mixer, beat together the butter and sugar until light and fluffy. In a separate bowl, crack the eggs and whisk together with a fork. Slowly add the eggs to the butter and sugar mixture, with the vanilla extract.
- Sift together the flour and baking powder, then add to the egg mixture, using a spatula to scrape down the sides of the bowl to make sure it is well combined.
- Bake for 40-50 minutes, until a skewer inserted into the cake comes out clean. Leave to cool in their tins for 10 minutes before turning out onto wire racks to cool completely.
- To make the buttercream, whisk the butter until light (using an electric hand whisk or a freestanding mixer). Slowly add the icing sugar, loosening with milk, until light and fluffy.
- When the cakes are cool, use a serrated knife to level the tops, then slice each one in half. Sandwich all four halves together using jam, and secure to a cake board using a bit of buttercream. Spread a thin layer of buttercream over the outside of the cake and refrigerate for 30 minutes.
- Roll out the light brown fondant to 3mm thickness in a large rectangle then use a knife to cut 1-1.5cm wide strips from the length of it. Roll out more fondant and cut this into shorter strips of the same thickness. Lay the shorter strips on a flat surface at 2cm intervals then weave the long strips under and over, alternating the pattern so that you end up with a basket weave effect. Carefully wrap this around the outside of the cake. (You may have to do this in three sections so that the fondant doesn’t become over-stretched). Twist any remaining fondant into a loose braid to make a knot at the front of the basket and secure this to the cake.
- Roll out a circle of coloured fondant to lay on top of the cake, to be the base of Scarf Lady’s wool basket.
- Use different coloured fondants to make a miniature Scarf Lady to sit on top of the basket, then wrap strings/sausages of different shades of fondant around balls of fondant to make edible wool balls, then sit these in the basket.