Recipes

Holiday and party ideas

Rugby Ball Cake

Ingredients Double quantity of Basic Sponge Cake ingredients Icing: 1 kg packet Huletts Icing Sugar 500 g butter 5 ml vanilla essence green and yellow food colouring melted chocolate (optional)

Method

1. Prepare the double quantity batter as per Basic Sponge Cake method and spoon into 2 x (30 x 22 cm) greased, square oven pans.
2. Bake for 25-30 minutes until done.
3. Cool on wire rack.
4. To make the icing: Beat the icing sugar, butter and vanilla essence together until light and fluffy. Colour 1 cup of the icing in green and an equal portion in yellow.
5. To cut and assemble the cake:



1. Cut square cakes in half and sandwich three layers together with plain icing. (Keep the fourth half for small iced cakes or freeze for later use.)
2. Cut the corners from the cake, and gradually cut the cake to form an oval rugby-ball shape.
3. Spread the entire cake with plain icing using a flat-bladed knife (dip the blade into hot water for a smooth icing finish).
4. Pipe the stripes on the rugby ball as seen on the picture using a icing bag fitted with a plain nozzle or use a knife.
5. Pipe the word 'Rugby' on the ball with melted chocolate.