for the recipe Campervan
|Dr. Oetker Designer Icing Chocolate Flavour|
|Dr. Oetker Ready Rolled Icing White|
|Dr. Oetker Ready to Roll Icing Coloured|
|Dr. Oetker Ready to Roll Icing Green|
|Dr. Oetker Ready to Roll Icing White|
|Dr. Oetker Gel Food Colour Lime Green|
|Dr. Oetker Gel Food Colour Sky Blue|
Knead Ready to Roll Icing until smooth. You can either use Yellow, Green and Blue Ready to Roll Icing or tint White Ready to Roll Icing to desired colours using Dr. Oetker Food Colour Gels. Knead colour into icing until the colour is blended. You may need a little extra icing sugar or cornflour when kneading to prevent stickiness. Roll out until 3mm thick then use a fondant press to cut a range of flowers in different shapes and sizes. Use a ball tool or the end of a pencil to press into the middle of some flowers to gently raise the petals. Remove excess icing and then set flowers aside to dry for 3-4 hours.
Knead and roll out Dr. Oetker Ready to Roll Icing White until 5mm thick. Using a knife, cut icing to the shape of a half-surfboard, with the base of the surfboard flat. Use your fingers to smooth the edges until lightly rounded. Combine White Ready to Roll Icing with a small quantity of Blue Ready to Roll Icing and knead until smooth to create light blue. Repeat the above steps, then cut in half vertically. Lay the blue layer on top of the white surfboard, using a little water brushed onto the white fondant to assist it sticking. Use a knife to trim any uneven edges and ensure the blue and white layers match up. Finish with two small flowers, attached with a little water. Insert wire into the base of the surfboard and press until halfway up the surfboard, then allow to dry completely before moving.
Take Dr. Oetker Ready to Roll Coloured. Knead a small amount of red and yellow colours together to create orange, then shape two pieces of orange into 1.5cm diameter in size. Repeat with white fondant creating 1 x 1.5cm disc and two 2cm diameter discs, then set aside. Knead a small amount of black fondant with white fondant until grey icing is created. Roll icing into thin logs and then wrap around the outside of the orange and white discs. For the smaller white disc, layer two grey strips over the top to create the VW logo. Allow to dry slightly before applying to cake. For the side mirrors, create small flat oval shapes with the grey fondant and pinch on end. Allow to dry slightly before applying to cake.
Knead and roll out Dr. Oetker White Ready to Roll Icing until 5mm thick. Cut fondant into a large oval shape, this side of the edge of the cake. Shape the oval so that one end is flat. Set aside for 20 minutes to dry slightly. While the base of the van dries a little, roll out the remaining pale blue fondant until 2-3mm thick. Use a cutting tool to create a rounded ‘’V”, the same width as the white van oval shape. Using a little water brushed onto the white fondant, stick the blue fondant on top. Use fingers to smooth all edges. Set aside briefly. Roll out Black Ready to Roll Icing until 2-3mm thick, then cut a large circle shape into quarters. Gently pull the quarters apart and set aside briefly. Roll out White Ready to Roll Icing until 2-3mm thick, then cut a 1.5cm thick white strip, approximately half the length of the white oval. Set aside briefly. Also roll out long longs of white fondant, approx. 2-3mm diameter. Set aside.
Brush the front side of the cake with a little water or sugar syrup, then carefully lift the oval and place onto the cake. Press gently to ensure the shape sticks to the cake. Roll out grey fondant into thin logs, then create grey trims along the base of the van and blue edges (see photo to assist). Carefully apply the lights to the van, followed by the windows at the top half of the oval. Attach the white strip down the middle, anchoring it from the top of the oval, then attach white log horizontally underneath the black windows. If desired, roll additional grey strips to create windscreen wipers, then attach over the black windows. Attach side mirrors to fondant on the sides of the van, then attach flowers across the bottom of the cake. To finish, insert surfboard into top of cake and scatter a small layer of biscuit crumbs on top of cake and base of cake to create the effect of sand. Add extra chocolate biscuit pieces if desired. Decorate with fresh or sugar frangipane flowers (you can buy silicone moulds to create them) and cocktail umbrellas. Allow to dry for 4-6 hours and keep cake at room temperature before serving.