Method

  1. Step 1

    Pre heat the oven to 160C/ gas mark 3

  2. Step 2

    4” round Madeira made from the 6” recipe, but cut into a 4” cake when fully cooled

    Grease and line your baking tin with baking or greaseproof paper.

  3. Step 3

    Sift the flour and baking powder together into a bowl. Add all the other ingredients and mix together. Beat together with an electric whisk at a fairly high speed for one minute until the mixture is smooth.

  4. Step 4

    Place the mixture equally into the two tins and smooth the top with a spatula.

  5. Step 5

    Place the tin into the centre of the oven. Bake for 40 - 50 minutes, insert a cocktail stick or metal skewer to check if the cake is cooked evenly.

  6. Step 6

    Let the tins cool on a wire rack and wait 5 minutes before removing the cake from the tins and let them completely cool on the wire rack. Cool your cake layers upside down to help flatten them out, which will make your final cake much prettier and easier to assemble.

  7. Step 7

    6” round Madeira:

    Grease and line your baking tin with baking or greaseproof paper.

  8. Step 8

    Sift the flour and baking powder together into a bowl. Add all the other ingredients and mix together.

  9. Step 9

    Beat together with an electric whisk at a fairly high speed for one minute until the mixture is smooth.

  10. Step 10

    Place the mixture equally into the two tins and smooth the top with a spatula.

  11. Step 11

    Place the tin into the centre of the oven. Bake for 40 - 50 minutes, insert a cocktail stick or metal skewer to check if the cake is cooked evenly.

  12. Step 12

    Let the tins cool on a wire rack and wait 5 minutes before removing the cake from the tins and let them completely cool on the wire rack. Cool your cake layers upside down to help flatten them out, which will make your final cake much prettier and easier to assemble.

  13. Step 13

    8” round Madeira:

    Grease and line your baking tin with baking or greaseproof paper.

  14. Step 14

    Sift the flour and baking powder together into a bowl. Add all the other ingredients and mix together.

  15. Step 15

    Beat together with an electric whisk at a fairly high speed for one minute until the mixture is smooth.

  16. Step 16

    Place the mixture equally into the two tins and smooth the top with a spatula.

  17. Step 17

    Place the tin into the centre of the oven. Bake for 50 - 60 minutes, insert a cocktail stick or metal skewer to check if the cake is cooked evenly.

  18. Step 18

    Let the tins cool on a wire rack and wait 5 minutes before removing the cake from the tins and let them completely cool on the wire rack. Cool your cake layers upside down to help flatten them out, which will make your final cake much prettier and easier to assemble.

  19. Step 19

    When completely cooled, if the cakes are ‘domed’ trim the tops to tidy them up, you need a nice neat cake for this masterpiece. Make sure the cakes are the same height.
    Starting with the largest cake, place one 8” cake on a thick cake board using a small amount of buttercream to adhere it to the base.
    Put a big dollop of buttercream on the top of the bottom cake. Using a palette knife, start in the middle of the cake and spread the buttercream evenly over the top and just past the edge. The slight overhang of buttercream will help you frost the sides of the cake, then spread the jam on top keeping it slightly in from the edge so it doesn’t seep into the outer covering of buttercream.
    Place the second cake layer upside down for a lovely flat top, and press gently to make sure it sticks. Take a step back and check that it is level and centered.
    Do this with the 6” and 4” round that you have cut from the second 6” cake, attaching them to a thin silver board (available online or from a local cake supply shop) the same size as the cake.
    You will now have 3 separate cakes all standing on their own base

  20. Step 20

    Crumb coating:

    Now to prepare the cakes with a ‘crumb coat’ of buttercream. The crumb coat is also an effective way to hide any uneven spots and imperfections in the cake, as these imperfections would show through the rolled fondant. The crumb coat can be used to fill in any holes or cracks in the cake and provide a smooth surface for the rolled fondant. One crumb coat layer is fine; however two thin crumb coat layers are best. The first crumb coat secures any “cake crumbs” and gives you a firm surface to work with. The second crumb coat is applied after the first layer has crusted in the fridge for half an hour or so and will provide the sticky surface required for the fondant to stick to.
    Working on one cake at a time, put some buttercream on the centre of the top cake and using the palette knife, spread the buttercream to the edge. If you get crumbs in the frosting dont worry as this layer of buttercream is for this reason.
    Now the sides, smooth any oozing buttercream from the centre working along the edges giving a nice flat side. Take some buttercream onto your palette knife and working on one quarter at a time smooth back and forth to get a nice thin even covering as you did on the top of the cake, making sure you cover all the way down to the plate. Once the cake is covered in buttercream, you can go back and smooth it out, neatening up the corner where the top meets the side. Remove any excess frosting.

  21. Step 21

    Covering in fondant:

    Before rolling out fondant, knead it until it is a workable consistency. If fondant is sticky, knead in a little icing sugar. Lightly dust your smooth work surface and your rolling pin with icing sugar to prevent it sticking. Roll out fondant to the size of your cake, approximately 12 – 13 inches. To keep fondant from sticking, lift and move as you roll. Add more icing sugar if needed.
    Gently lift fondant over rolling pin and position over the cake.
    Smooth the fondant with a ‘smoother’ if you have one, or the flat of your hand.
    Beginning in the middle of the cake top, move the smoother round and round as if ironing moving outward towards the sides. Now smooth down the sides slowly and methodically to shape the fondant to the cake, this will push any air bubbles down to the bottom as you go. Use the straight edge of the smoother all the way to the bottom of the cake. Trim off excess fondant using a spatula or sharp knife. Tidy up the cut edge by running the smoother around it.
    If an air bubble appears, insert a clean pin on an angle, release air and smooth the area again.
    You will now have an 8” sponge covered in pink fondant, a 6” sponge covered in white fondant and a 4” sponge covered in pink fondant.

  22. Step 22

    Stacking:

    Before Stacking the cakes one on top of the other - you need to add supports.
    Use plastic doweling to do this. On the 8” base cake, you need to mark very lightly where the 6” will sit on top. (available online or from a local cake supply shop)
    Likewise, on top of the 6” cake you will need to mark very lightly where the 4” cake will sit.
    Take the 8” cake. Push a dowel into the cake ¾” inside the line you have just scored. Mark the dowel level with the top of the cake, making sure that you have pushed the dowel into the cake straight and have reached the base board under the cake - remove and cut to size with preferably a junior hacksaw, or sharp kitchen knife. Cut 4 dowels and push these into the cake inside the lightly marked circle. Finish with one dowel in the centre of the cake.
    Repeat this for the 6” cake, but just use 3 dowels.
    The top layer cake does not need dowels.

  23. Step 23

    Stacking the cakes:

    It's a good idea to mix up a little Royal Icing, Put a very thin amount on the centre of the top of the bottom cake, covering upto the dowels. The Royal Icing will help to prevent the cakes slipping in transit once dried. Stack the 6” cake on top, put a very thin amount on the centre of this cake and then put the 4” cake on top.

  24. Step 24

    Ribbon:

    Now you can attach ribbons to each cake, this is a great way to hide any uneven edges.
    Why not use pink ribbon on the white cake and white ribbon on the pink cake!

  25. Step 25

    Decorating:

    Pour the mini marshmallows into a bowl.
    Using a lightly moistened kitchen towel, dampen the area of the cakes that you want the marshmallows to stick to. If you find they don’t stick easily just dab a little clean water onto them and this will make them sticky. Starting by dampening the top of the 4” cake, create a nice pile on the top of the cake. Then, create a random waterfall of pink and white marshmallow finishing with a small pile at the base of each cake.