Renshaw’s Woolly Sheep Cake
Sure to have guests flocking to the table, these sweet little sheep and their flower-sprinkled field come courtesy of Renshaw’s 5-Colour Icing Multipacks –baa-rilliant for those decorating jobs when you need lots of different colours but only little amounts of each.
- 6″ cake of your choice
- 400g Renshaw Vanilla Frosting
- 2 x 250g Lincoln Green Ready to Roll Icing
- Renshaw Naturals Icing Multipack
- Renshaw Primary Colours Icing Multipack
- 8″ cake board
- Rolling pin
- Icing sugar
- Medium blossom plunger cutter
- Boiled, cooled water
- Water brush
- Palette knife
- Cocktail stick
For the cake
- Place the cake on the 8″ cake board and cover the outside of the cake with a thin layer of Vanilla Frosting. Brush the top of cake board around the cake with a little water.
- On a clean, dry surface knead the Lincoln Green Icing until pliable. Dust the work surface with icing sugar and roll out the icing until it’s 3-4 mm thick and large enough to cover the cake and board.
- Cover the cake and board in one go. Smooth over the top and down the sides with the palm of your hand and smooth around the board. Trim off any excess with a sharp knife.
- For the grass, press small amount of icing through a sieve. Use a knife to transfer the grass to the cake and attach with a little water.
- To create the flowers, knead your chosen colour of icing from the Primary Colours Multipack on a clean dry surface. Dust the surface with icing sugar and roll out to 1-2mm thick. Use a blossom plunger cutter to cut and eject the flower shapes onto the cake. Attach using a small amount of water.
For the sheep models
- Using the Naturals Icing Multipack, knead your chosen colours of icing until pliable on a clean dry surface. Place in a zip-seal bag or wrap in cling film to stop it drying out.
- To create the legs, take a 5g piece of icing and roll into a ball. Place the ball on the work surface and press down lightly to flatten slightly. Use a cocktail stick to create the leg markings.
- 3For the body, take a 15g piece of icing and roll into an oval. Attach to the top of the legs with a little water.
- To create the head, take a 3g piece of icing and shape into a rounded cone. Attach the head to the body with a little water, the thin end being the top of the head. Use the end of the brush to mark in the nostrils and the eye sockets. Fill both eye sockets with a small ball of white icing for the eyes, and a tiny ball of black for the pupils.
- Shape the ears and tail by taking three small size balls and shaping into rounded cones. Flatten slightly between your forefinger and thumb. Attach two to the head and one to the hind with a small amount of water.
- To finish, create the sheep’s woolly coat by shaping tiny balls of icing and attaching to the body with a small amount of water.