175g Stork tub, softened plus a little extra for greasing
100g white plain flour
100g white self-raising flour
½ tsp baking powder
175g Billingtons Golden Caster Sugar
3 large eggs, lightly beaten
2 tbsp Just Milk Semi-Skimmed
1 tsp red food colour
½ tsp natural strawberry flavouring
2 tbsp smooth strawberry jam
1 kg Ready to Roll white icing
a few chocolate beans
Pyrex Non-Stick 20cm Cake Tin
Kenwood Food Processor
Preheat the oven to 180°C, fan 160°C, 350°F, Gas Mark 4
Butter the sides and base line a Pyrex Non-Stick 20cm cake tin with baking parchment.
Sieve both flours together with the baking powder.
Beat together the butter and caster sugar, using a Kenwood Food Processor, until the mixture is light and fluffy. Add the eggs, one at a time, mixing well after each addition. If the mixture starts to curdle add a spoonful of flour. Fold through the flour until the mixture is smooth. The mixture should drop off a spoon easily. If it doesn’t, stir in 1 or 2 tablespoons of milk. Spoon half the mixture into a separate bowl and add 1/2 tsp red food colouring and the strawberry flavouring. Gently fold in for an even colour.
Drop alternating spoonfuls of the two mixtures into the tin. Draw a skewer through the mix swirling them into marbled patterns. Bake for 55minutes - 1 hour or until a skewer inserted into the centre comes out clean. Turn out onto a cooling rack and leave to cool.
When ready to decorate, trim the top of the marble cake to create a flat surface. Turn the cake upside down and brush with the jam.
Lightly dust a surface with icing sugar and roll ¾ of the icing to a thickness of 3-5 mm. Cut a circle of icing about 2 cm larger than the cake. Ease the icing over the cake and mould into place over the top and sides of the cake. Lightly dust your hands and rub the icing until a flat surface is achieved. Trim any surplus icing. Keep for later.
Colour the remaining icing pink. Dip a wooden skewer into the pink food colour and prod the icing with the dipped skewer. Fold and lightly knead the icing until the colour is evenly distributed. Repeat if you want to deeper stronger colour.
Roll the icing on a lightly dusted surface. Cut a circle about 18cm or slightly smaller than the top and place on the surface of the cake. Cut two further triangles for the ears, two small circles for the eyes and a larger one for the nose. Do the finished touches with the excess white icing and the chocolate beans. Trim with a little ribbon.