Recipes Cake Recipes Celebration Cakes Rubix Cube Illusion Cake Back to Celebration Cakes Rubix Cube Illusion Cake Total Time 8h 20m Prep Time 2h 20m Bake Time 6h 0m Serves 80 Skill Level Showstopper Dietary Needs NF/Veg Nut free Vegetarian 1 Review 4 star rating Share We're feeling all retro with this showstopping blast from the past Rubix Cube cake. It's really not as puzzling as you would think to make and consists of a classic Madeira sponge with jam and buttercream filling, covered it fun and colourful squares. Method Preheat your oven to 150°c/130°c fan/gas 2 Grease and line the base and sides of your tin or tins. If you have only one tin you will have to bake one tin at a time. Make up the cake mixes one at a time by creaming 350g butter and 350g sugar until it is very creamy and almost white. Measure out 350g self-raising flour and 175g plain flour. Beat in 6 eggs one at a time, adding a spoonful of flour each time. 350g Butter (Unsalted, Softened) 350g Billington's Unrefined Golden Caster Sugar 6 Eggs (Free Range, Large) Add 1 tbsp of vanilla extract and then sift in the remaining flours. Fold in the flour and then turn into your prepared tin. 350g Self-Raising White Flour 175g Plain White Flour 1 tbsp Nielsen-Massey Vanilla Extract Bake in your preheated oven for 2 hours but check how far it has baked at 1 ½ hours. It is a good idea to bake the cakes individually as they will bake more evenly if the oven is not overcrowded. When the cakes are cooked allow the to cool in the tin before turning out. Make the buttercream filling by beating together the icing sugar with the butter and the vanilla bean paste. 1kg Icing Sugar (plus extra for rolling out the icing) 500g Butter (Unsalted, Softened) 2 tbsp Nielsen-Massey Vanilla Bean Paste Level the top of each cake and slice each one in half horizontally. Fill and stack the cakes on the board using ¼ of the buttercream. Check that the cake is stable and level and then cover with the remaining buttercream to create a crumb coating. Make this as smooth as you can, as this will be a base for your fondant icing. When you are ready to cover the cake, knead and roll out the black icing according to the instructions on the pack to make a circle about 65cm in diameter (but check the size of your own cake first). Carefully roll the icing around your rolling pin and drape over the cake,smoothing down over the buttercream sides. Once the cake is covered in fondant, it is a good idea to let the icing dry out a little for a few hours or overnight. 2kg Black Fondant Icing When you are ready to finish the cake you will need 45 coloured squares. Roll out your coloured icings and cut out squares using a 2 1/2 inch square cutter. Fix the squares to the cake using a paintbrush lightly brushed with water. 200g Blue Fondant Icing 200g Green Fondant Icing 200g Orange Fondant Icing 200g Red Fondant Icing 200g Yellow Fondant Icing 200g Yellow Fondant Icing Let's Bake The easiest way to follow a recipe Birthday Child Friendly Nut free Retro Bakes Vegetarian Reviews 15 April 2020 4 star rating Looks good😁 Leave Your Thoughts Your Rating 5 stars4 stars3 stars2 stars1 star Email Your Review Ingredients Metric For the Cake 1.05kg Butter (Unsalted, Softened) 1.05kg Billington's Unrefined Golden Caster Sugar This is the highest quality caster sugar available and is a great natural alternative to refined caster sugar. It has a warm golden colour from its unrefined nature and is fine grained with a subtle buttery taste, making it perfect for deliciously light sponges, shortbread and macaroons. 1.05kg Self-Raising White Flour 18 Eggs (Free Range, Large) 525g Plain White Flour 3 tbsp Nielsen-Massey Vanilla Extract Vanilla extract is a superior flavouring ingredient, derived solely from the vanilla pod by soaking it in alcohol and water. Only vanilla extract has the true flavour and aroma of vanilla pods, producing a fuller, richer taste which will transform the taste of any recipe. Vanilla is also a flavour enhancer so will work with other ingredients and flavours in a recipe to give amazing results! It is a versatile ingredient which can be used in both sweet and savoury dishes, try it in your cakes, cupcakes and buttercream. We always recommend using an extract rather than essence when baking. Our favourite extract is Nielsen-Massey, it gives consistently great results, the vanilla pods are hand picked in the finest growing regions of Mexico, Tahiti and Madagascar and enter a cold extraction process to extract the vanilla from the pod whilst still preserving over 300 flavour compounds For the Buttercream 500g Buttler (Unsalted, Softened) 1kg Icing Sugar (plus extra for rolling out the icing) This is refined white sugar ground to a fine powder with the addition of an anti-caking agent. It dissolves on contact with liquid and is therefore used to sweeten foods that require a smooth texture. It can be used to cover cup-cakes and sponges, is easy to colour and flavour and is perfect for buttercream 2 tbsp Nielsen-Massey Vanilla Bean Paste Like vanilla extract, this product is made using the whole vanilla pod. A sugar syrup base (rather than alcohol) gives the product a thicker consistency which allows you to add more delicious vanilla flavour without thinning batters or sauces. Nielsen-Massey vanilla bean paste has a delicious aroma and taste and includes seeds so is an ideal substitute for vanilla pods in recipes, such as crème brûlée and ice cream, where you want to add the enticing visual flecks of vanilla seeds without the time or effort of using a vanilla pod. Vanilla bean paste can be used as a direct substitute for vanilla extract or vanilla pods: 1 tsp bean paste = 1 tsp extract = 1 vanilla pod Our favourite is the Nielsen-Massey Madagascan Bean Paste. For the Decoration 2kg Black Fondant Icing 200g Red Fondant Icing 200g Yellow Fondant Icing 200g Blue Fondant Icing 200g Green Fondant Icing 200g Orange Fondant Icing 200g White Fondant Icing Utensils 3 deep 20cm/8" square cake tins - base and sides lined with baking parchment 25cm/10" square cake board 30cm ruler Large rolling pin Pallet knife Small Paintbrush Icing Smoother Recipe Alternatives Marble Pig Cake Marble Pig Cake Total 1h 30m Serves 16 Skill Intermediate Diet Rating No ratings yet Cookie, Oreo & Brownie Layered Cake New Cookie, Oreo & Brownie Layered Cake Total 55m Serves 8 Skill Easy Diet Veg Rating 5 star rating Garden Birthday Cake Garden Birthday Cake Total 1h 0m Serves 12 Skill Easy Diet Veg Rating 5 star rating
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