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Artistís Box And Palette

Image of Artistís Box And Palette
Ingredients

20 cm/8 in square rich fruit cake
3 tbsp apricot jam, warmed and sieved
450 g/1 lb marzipan
800 g/1ĺ lb/2⅓ x quantity sugarpaste icing
125 g/4 oz/1/6 quantity royal icing
Brown, yellow, blue, black, silver, orange, green and purple food colourings

Materials And Equipment

Stiff paper for template
25 cm/10 in square cake board
Paintbrush

Details

Serves: 30


Method

1. Brush the cake with the apricot jam. On a work surface lightly dusted with icing sugar, roll out the marzipan and use to cover the cake. Leave to dry for 12 hours.


2. Make a template out of stiff paper in the shape of an artist’s palette that will fit the top of the cake. Colour just less than one-quarter of the sugarpaste icing a pale brown. On a work surface lightly dusted with icing sugar, roll out to the size of the template and cut out the palette shape.


3. Colour about two-thirds of the remaining sugarpaste icing brown. Roll out, brush the marzipanned cake with a little water and cover the cake with the icing. Place the cake on the cake board and leave to dry for several hours.


4. With the remaining sugarpaste icing, leave half white and divide the remainder into seven equal portions. Colour these yellow, blue, black, silver, orange, green and purple. Shape the box handle with black icing and the box clips and paintbrush ferrules with silver icing. Shape the paintbrush bristles with orange icing and mark the hairs of the bristles with a knife. Shape the paintbrush handles in various colours and attach the handles, ferrules and bristles with a little royal icing. Leave all the pieces to dry on greaseproof paper for several hours.


5. Make two paint tubes from some of the white icing. Roll out an oblong shape for each one and then wrap these around 'sausages' of icing, sealing the edges with a little water. Paint lettering and coloured bands on the tubes with food colouring.


6. Shape the squeezed-out paint in various colours and attach one to each of the paint tubes with a little royal icing. Leave all the pieces to dry on greaseproof paper for several hours.


7. Using the remaining white icing, roll out two small rectangles for sheets of paper and brush on patterns with watered-down food colouring. Leave the sheets to dry on greaseproof paper for several hours.


8. Paint wood markings on to the cake box with watered-down brown food colouring and leave to dry. To assemble the cake, attach the handles and clips to the front side of the box and the palette to the top of the cake with a little royal icing. Position the paintbrushes, tubes, squeezed-out paint and the sheets of paper on the cake and around the cake board.

Storing:- The finished cake can be kept in an airtight container for up to three weeks.

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