Fire engine cake

Name: Fire engine cake
Prep time: 2 h 40 min
Cook time: 2 h 40 min
Total time: 2 h 40 min
Yield: 16
Cuisine: Global
Ingredients: 250 grams butter, softened; 250 grams caster sugar; 4 larges eggs; 1 teaspoon almond extract (if you have a nut allergy, use vanilla extract instead); 200 grams self-raising flour; 50 grams ground almond (if you have a nut allergy, use 50g plain flour instead); 2 Tbsps milk; 150 grams butter, softened; 300 grams icing sugar, sieved; 500 grams ready-to-roll icing, coloured red; 250 grams ready-to-roll icing, coloured grey; 200 grams royal icing, made from packet royal icing sugar (use 200g sugar); 1 serving red food colouring; 25 grams white ready-to-roll icing; 2 iced party ring biscuits; 25 grams ready-to-roll icing, coloured yellow; 8 chocolate coated biscuit sticks (e.g Mikado) or mint sticks (e.g Matchmakers); 6 dolly mixture sweets; 1 serving blue food colouring; 1 serving black food colouring; 4 liquorice Catherine wheels

Fire engine cake

Fire engine cake takes roughly 2 hours and 40 minutes from beginning to end. This recipe serves 16. One portion of this dish contains about 4g of protein, 34g of fat, and a total of 661 calories. If you have butter, food colouring, almond extract, and a few other ingredients on hand, you can make it.

Instructions

Heat the oven to 180C/160C fan/gas

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Oven

Grease and base line a 20cm square cake tin with baking parchment.

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Base

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Cake Form

Put the butter and sugar into a bowl and beat until light and fluffy.

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Butter

Sugar

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Bowl

Add the eggs, almond extract, flour, ground almonds and milk and beat very well until light and pale in colour.

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Almond Extract

Almond Meal

All Purpose Flour

Egg

Milk

Spread into the prepared tin and bake in the oven for 3540 mins.

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Spread

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Oven

Remove and allow to become completely cold before cutting and icing.

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Icing

To make the butter icing, put the butter into a bowl and beat well. Gradually beat in the icing sugar until smooth and creamy.

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Powdered Sugar

Butter

Icing

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Bowl

Cut the cake in half to make two rectangles each 10x20cm. Take one half and cut into two pieces measuring 10x14cm and 10x6cm. Using a little butter icing, attach the 10x6cm piece to one end of the 10x20cm piece. This is the cab part of the engine. Take the 10x14cm piece and slice in half horizontally.

Ingredients you will need

Butter

Icing

Spread a little butter icing on the main part of the fire engine (behind the cab) and stick on one of the 10x14cm pieces. The remaining piece of cake is not required.

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Butter

Spread

Icing

Using a sharp knife, slice the front of the cab at an angle where the windows will be placed.

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Knife

Spread the whole cake with butter icing.

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Butter

Spread

Icing

Roll out the red fondant and use to cover the fire engine. Trim around the base.

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Fondant Icing

Base

Roll

Roll out all but 50g of the grey icing to an irregular strip and place on a 30cm cake board. Carefully lift the fire engine onto the board.

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Icing

Roll

Unroll about half the liquorice from each of the four wheels. Attach the strips, using a little of the red icing, to make a double border around the base of the cake. Again using the icing, attach the four wheels. Use leftover liquorice to make strips to mark the centre of the road.

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Base

Icing

Roll out the reserved grey icing and cut out 6 shutters and two wing mirrors. Attach to the cake using red icing. Use the white icing to make two front and two side windows for the cab. Attach with red royal icing and pipe around each window and pipe the cab doors.

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Icing

Roll

Stick on dolly mixtures to represent headlights, roof lights and ladder supports. Make a ladder from the chocolate covered biscuit or mint sticks, chopping and sticking with icing. Attach to the top of the engine with icing.

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Chocolate

Biscuits

Icing

Mint

Stick together the two party rings and attach to the side of the fire engine.

Roll the yellow fondant icing into a long sausage and wrap around the biscuits to represent the hose, snake out onto the board and then make a small circle of yellow icing and stick on the end for the nozzle. Colour the remaining royal icing a pale blue colour. Thin with a little water if necessary and drizzle onto the cake board to represent water flowing from the hose.

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Icing

Biscuits

Sausage

Water

Roll

Wrap

Using a little blue colouring thinned with water, paint the windows with a fine paint brush. Using black colouring, paint windscreen wipers on the front windows.

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Water

Equipment

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are great choices for Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.