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Gem Fancy

60 mins Cook
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Two layers of delicious vanilla sponge, strawberry jam and the most gorgeous whipped vanilla buttercream. This Gem Fancy created by our Brand Ambassador, Shane Smith is covered in a bright pink fondant and is the ultimate Great Irish Bake Showstopper.

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Gem Fancy

Gem Fancy

agnesgempackfoods-ie
prep time
45 mins
cooking time
60 mins
servings
14
total time
1 h 45 mins

Equipment

  • Weighing scales

  • Oven

  • 2 x 6” square cake tins

  • Mixing bowl & hand mixer or Electric stand mixer with paddle attachment

  • Pastry brush

  • Parchment paper

  • Wooden spoon

  • Spatula

  • Small bowl

  • Scissors

  • Clingfilm

  • Rolling pin

  • Cooling rack

  • Pallet knife

  • Spoons

  • Microwave

Ingredients

Instructions

1
To make the sponges, preheat the oven to 180C/160C fan.
2
Grease and line two 6” square cake tins with parchment.
3
Into the bowl of your mixer fitted with the paddle attachment, add all the sponge ingredients and mix until combined and smooth.
4
Divide this batter between the two tins, level the top and place in the centre of the preheated oven and bake for 60 minutes or until a skewer inserted comes out clean.
5
Remove from the oven and allow to sit in the tins for a few minutes before carefully turning out onto a wire track to cook completely.
6
To make the buttercream to cover the cake and the buttercream dome on top, place all the ingredients into your mixing bowl and mix on medium speed for 10 minutes until it’s soft and pale.
7
Line a small bowl (4” diameter) with clingfilm and spoon half the buttercream into it, tap on the counter to level and place in the fridge for 1 hour to firm up.
8
The remaining half of the buttercream will be used to lightly cover the sponges.
9
Once the sponges are cooled, place one on a serving plate and spoon some of the buttercream on top, level this out and then spoon on the strawberry jam.
10
Place the other sponge on top and lightly cover with the remaining buttercream.
11
While the buttercream is still soft, carefully remove the buttercream dome from the bowl and place this on top of the cake.
12
Return to the fridge to firm up.
13
To cover the cake, add some red colouring paste to the fondant to reach the decided shade of pink.
14
Dust the work surface with icing sugar and roll out the fondant and carefully lift it up and cover the chilled cake.
15
To finish, drizzle some Gem white chocolate on top & serve.
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