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.
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.
Step 3
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.
Ingredients for this step
Butter (unsalted, softened)(1.05kg)
Billington's Unrefined Golden Caster Sugar(1.05kg)
Eggs (free range, large)(18)
Step 4
Add 1 tbsp of vanilla extract and then sift in the remaining flours. Fold in the flour and then turn into your prepared tin.
Ingredients for this step
Allinson's Self Raising Flour(1.05kg)
Allinson's Plain White Flour(525g)
Nielsen-Massey Vanilla Extract(3 tbsp)
Step 5
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.
Step 6
When the cakes are cooked allow the to cool in the tin before turning out.
Step 7
Make the buttercream filling by beating together the icing sugar with the butter and the vanilla bean paste.
Ingredients for this step
Icing sugar (plus extra for rolling out the icing)(1kg)
Butter (unsalted, softened)(1.05kg)
Nielsen-Massey Vanilla Bean Paste(2 tbsp)
Step 8
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.
Step 9
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.
Step 10
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).
Step 11
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.
Ingredients for this step
Black fondant icing(2kg)
Step 12
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.
Ingredients for this step
Blue fondant icing(200g)
Green fondant icing(200g)
Orange fondant icing(200g)
Red fondant icing(200g)
Yellow fondant icing(200g)
Ingredients
MetricImperial
For the Cake
1.05kgButter (unsalted, softened)
1.05kgBillington's Unrefined Golden Caster Sugar
1.05kgAllinson's Self Raising Flour
18Eggs (free range, large)
525gAllinson's Plain White Flour
3 tbspNielsen-Massey Vanilla Extract
For the Buttercream
500gButtler (unsalted, softened)
1kgIcing sugar (plus extra for rolling out the icing)
2 tbspNielsen-Massey Vanilla Bean Paste
For the Decoration
2kgBlack fondant icing
200gRed fondant icing
200gYellow fondant icing
200gBlue fondant icing
200gGreen fondant icing
200gOrange fondant icing
200gWhite fondant icing
Utensils
3 deep 20cm/8in square cake tins - base and sides lined with baking parchment
25cm/10in square cake board
30cm ruler
Large rolling pin
Pallet knife
Small paintbrush
Icing smoother
3 Baker Ratings
I don't think these fondant icing packs are nut-free.
Baking Mad
I can confirm that Silver Spoon icing does not contain nuts, however, we would always recommend that you check the packaging for up to date allergen information prior to using products, to ensure that nothing has changed.
