Olympic rings cake recipe
- 1 bought slab sponge cake
- 50g unsalted butter
- 2 cups icing sugar
- 2 tablespoons milk
- 1 teaspoon cocoa
- Red, blue, green, yellow food colouring
Use a large scone cutter to cut 5 circles from the sponge slab. I cut a couple extra in anticipation of icing crises. Use a small knife to cut a hole out of the centre of each circle.
To make the icing, use an electric mixer to beat the butter until creamy, beat in icing sugar and enough milk to make a smooth paste. The icing should be quite runny, this makes coating crumbly sponge cake much easier. Divide the mix into 5. Colour one portion with cocoa, then the remaining four with the food colourings.
Spread each ring with 2/3 of each icing colour. I found it easiest to hold each ring through the centre, coating the sides first and then placing on a flat surface to ice the top. Place in the fridge for 30 minutes and then do a second icing coat to get a nice smooth finish.
Arrange rings as required by the Olympic Committee – top row is blue, black and red, bottom row is yellow and green (see pic). If you are really keen, you could make them intersecting!
- My husband frequently tells me that I make life too difficult for myself; he is right occasionally. Olympic rings cake - case in point. It occurred to me, belatedly, that you could just buy doughnuts, probably even doughnuts iced in the right colours and arrange them appropriately on a serving plate.
- However, the kids and I had great fun cutting out the rings, making garishly coloured icing and painstakingly icing each ring. What else is there to do on a rainy Sunday morning?
- The two step icing mixture is handy because it doesn’t matter if you botch the first layer (with annoying bits of sponge leaping onto the knife), because all is hidden with second layer. You can of course just do the one layer and save yourself some time, the kids won’t care. Whatever your method, an Olympic ring cake for the closing ceremony would add a sense of occasion, don’t you think?!
- Recipe created by Melissa Hughes for Kidspot.