Category
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CreativityTranscript
00:00 The cake is cooked when it feels springy to the touch or a knife inserted in the centre comes out clean.
00:07 Leave it to cool for a few minutes in the tin, then turn it out onto a rack and leave it to cool completely while you make up the butter icing.
00:17 Spread one cake with jam and then with butter icing.
00:29 Layer the two together and with a sharp serrated knife trim all around the sides of the cake to make sharp corners.
00:37 Spread the cake thinly all over with the remaining butter icing.
00:43 Dust the work surface with a little sieved icing sugar and knead the green icing until it's soft and ready to be rolled out.
00:52 Lift the cake carefully onto the cake board and centre it.
00:58 Roll out the icing, dusting the pin with a little sieved icing sugar if it begins to stick, and keep rolling until the icing is large enough to cover the cake completely.
01:07 Fold it over the pin, lift it over the cake and unroll the icing to cover the cake.
01:14 Smooth the top and sides with your hands, easing it round the corners, and then trim the excess from around the bottom edges.
01:25 You can also put the trimmings in a plastic bag or wrap them in cling film to stop them from drying out.
01:30 Using side smoothers if you have them, smooth the top and sides and then sharpen the corners by easing them into shape like this.
01:41 Take the edible plaque out of its plastic bag, then check the size against the top of the cake.
01:52 Trim off the white edges with scissors or a scalpel, then ease the plaque from its backing sheet with a knife, lifting it at the corner first.
02:01 Place the plaque in position on top of the cake, making sure it's centred.
02:10 Then lift one half and damp the icing underneath with a clean, wrung-out cloth.
02:19 Fold the plaque down into place and then do the same with the other side.
02:24 To cover the board, roll out the trimmings of the green icing, then dampen the board with a little water.
02:34 Roughly measure the width you need to cover it and cut a strip to fit.
02:41 Lift it onto the board and smooth it down.
02:48 Trim each end of the strip flush with the edge of the board,
02:53 then trim down the edge of the board.
03:00 Do the same for the other sides,
03:04 then cut diagonally through both layers at the corners and remove the trimmings to leave neat joins.
03:16 Check that the edges are neat and now it's time to add the players and the goalposts.
03:23 With a little royal icing, stick the goalposts into position onto the plaque.
03:31 Add the players in the same way
03:40 and to add the candles, either use any remaining green trimmings or a contrasting colour of icing.
03:46 Roll out small balls and stick them onto the edges of the board with a little water,
03:51 making sure you space them evenly by working out how many you'll need each side and starting by placing them at each end,
03:58 remembering to leave room on one side for an inscription.
04:02 Push the candles in their holders into the balls of icing.
04:08 To position the inscription evenly, count up the number of letters and spaces
04:13 and work out the middle letter or space by halving that number.
04:18 Begin at that letter in the centre of the space and work to the end,
04:23 then work backwards from the centre to the beginning, letter by letter.
04:29 There are many different ways of piping lettering and everyone has their own style.
04:35 As you can see, Wendy's going to pipe all her downstrokes once she's finished the tops of the letters.
04:40 If you're not confident, then practice piping on a plate or chopping board until you're ready.
04:45 Remember, you can always lift a letter or two off the board with a knife and redo them if you're not happy.
04:51 And there you are, a fabulous football cake to keep any fan really happy.
04:57 (audience laughing)