This chirpy little character will brighten your Christmas, just follow our simple steps… and don’t miss the Santa version, too!
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
- 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 www.lakeland.co.uk
- 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.
- 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.
- 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.
- 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.
- Mould a beak from the yellow fondant. Hand roll two small black fondant eyes and two feet – little logs with 3 indents.
- 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.
- 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.
- 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.
- Cut the brown fondant semi circle into two quarters to make wings. Jam the back and fix onto the sides of the robin.
- Jam the beak and fix in place. Repeat with the eyes adjusting the white semi circles to alter the robin’s expression.
- 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