For the face
- 150g Renshaw Ready to Roll Fuchsia Pink Icing
- 75g Renshaw White Modelling Paste
- Red or crimson food colouring (optional)
- 70g Renshaw Ready to Roll Pink Icing
- 50g Renshaw Ready to Roll White Icing
- A little Renshaw Ready to Roll Black Icing
For the sponge
- 225g softened unsalted butter
- 225g caster sugar
- 4 eggs, beaten
- 225g self-raising flour
- 1 tsp baking powder
To decorate and serve
- The day before you want to bake and serve your Cheshire Cat cake, you will need to make the face – we found a template online for the shape, but you could draw your own. To make the dark pink face shape, combine 150g fuchsia pink icing with 75g white modelling paste, mixing well until the colour is even, and roll out to about 5mm thick. Place the template onto your icing and cut round it with a craft knife.
- Using your template as a guide, roll out and shape the mouth and ears from the pink icing and the teeth and eyes from white icing. Fashion the nose from a little fuchsia pink icing and the eyebrows and pupils from a little black icing, and attach each feature to the face using a little water or edible glue. Use your craft knife to draw in the whiskers and teeth, then place the face in the fridge to set overnight.
- When you’re ready to make the sponge, preheat the oven to 180°C/Gas 4. Grease and flour a Large Hemisphere Cake Pan and set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Gradually add the beaten eggs, together with a little flour, mixing well between each addition, then fold in the remaining flour and baking powder until well combined.
- Spoon the mixture into the Hemisphere Cake Pan, level off, then bake on the middle shelf of the oven for about 25 minutes, until golden, well risen and a skewer inserted into the middle comes out clean. (You can use a cooking ring or crumpet ring to keep the tin level while baking.)
- Remove from the oven, leave to cool in the tin for a couple of minutes and then turn out onto a cooling rack to cool completely before decorating.
- While you’re waiting for your cake to cool, roll out enough white icing to cover a 40cm round cake drum – about 900g should do it. Smooth over the surface of the cake drum and allow to dry, then edge the drum with a fuchsia ribbon.
- To add colourful stripes to your Cheshire Cat, first roll out the fuchsia pink icing to about 5mm thick. Drape over your hemisphere cake, smooth down, and trim off any excess. Roll out the purple icing, cut into strips and place over the top of the fuchsia icing at regular intervals. Place the striped cake carefully onto the covered cake drum.
- Use the remaining fuchsia pink icing to make ‘sausages’ of icing for the tail and front legs, then stripe with the remaining purple icing and attach to the body. Use your craft knife to put two slits in the paws, then mould and add the black claws.
- Position the face, securing it with a little water and resting it on the front paws.
When you combine the white modelling paste with the fuchsia pink icing the colour will lighten. If you want the colour to match the rest of the cat’s body, mix in a little red or crimson colouring to adjust the shade.