Round Robin

Robin red breast cake

This chirpy little character will brighten your Christmas, just follow our simple steps… and don’t miss the Santa version, too!

Serves: 6-8
Cooking time: 20-25min


  • 14cm small hemisphere mould
  • 110g butter, at room temperature
  • 110g caster sugar
  • 1tsp vanilla extract
  • 2 eggs
  • 120g self-raising flour

Ginger sponge only (optional):

  • 1tbsp black treacle
  • 2tsp ground ginger
  • ½tsp ground cinnamon

To decorate:

  • 250g brown fondant icing
  • 125g red fondant icing
  • 100g white fondant icing
  • 25g black fondant icing
  • 25g yellow fondant icing
  • 4-5tbsp apricot jam
  • Cornflour for dusting the work surface
  • An icing turntable (optional)
  • A silicone nonslip mat marked with concentric circles cake sizes from

To make:

  1. Heat the oven to 180˚C, Fan Oven 160˚C, Gas Mark 4. Beat the butter and sugar until light and fluffy then add vanilla extract. Beat in the eggs, one at a time. Sift the flour and fold into the mixture. If you would prefer a ginger flavoured sponge cake, beat the treacle in with the butter and sugar, and sift the spices into the flour.
  2. Spoon into the buttered and floured cake mould, level the top and bake for 20-25min, or until an inserted skewer comes out clean. Allow the cake to become completely cold before you decorate. If necessary use a sharp serrated knife to level the base of the cake.
  3. To decorate, roll a brown fondant circle 25cm diameter to cover the cake. Roll a 15cm diameter brown semi circle from the trimmings for the wings.
  4. Roll a red fondant 15cm diameter semi circle. Roll a white fondant 20cm x 2.5cm rectangle for the base. Cut tiny white semi circles for the eyes.
  5. Mould a beak from the yellow fondant. Hand roll two small black fondant eyes and two feet – little logs with 3 indents.
  6. Put the cake on the icing turntable. Brush with apricot jam – the jam can be warmed with 1tsp water to make it easier to brush over the cake – and fix the brown fondant over the cake, smoothing out folds. Trim around the base.
  7. Jam the back of the white band and fix in place at the base of the cake front. Jam the back of the red semi circle.
  8. Fix the robin’s red breast on the front of the cake like an apron. Keep the straight edge at the top and overlap the white strip at the base.
  9. Cut the brown fondant semi circle into two quarters to make wings. Jam the back and fix onto the sides of the robin.
  10. Jam the beak and fix in place. Repeat with the eyes adjusting the white semi circles to alter the robin’s expression.
  11. Jam one long side of the feet logs and mould to the base of the cake at the front. Add a sprig of holly, if liked, or even a bow tie!

Recipes & Styling: Janette Marshall
Photography: Clive Bozzard-Hill
Bakeware, Icing and Decorating Equipment: Lakeland

Allison Hay

I joined the My Weekly team ten years ago, and I love the variety of topics we cover both online and in the magazine. I manage the digital content for the brand, sharing features and information on the website, social media and in our digital newsletters. I also work for Your Best Ever Christmas - perfect as it's my favourite time of year!