Golfer's Bag Recipe
Ingredients
| 375 g (12 oz) white ready-to-roll icing | ||
| 5 x 15 cm (6 inch) lengths wood or plastic dowelling | ||
| Icing Sugar | 15 Gram | |
| Green | 150 Gram | |
| Cake | 115 Gram | |
| 2 x 15 cm (6 inch) round bought or homemade Madeira Cakes | ||
| Single quantity Buttercream | ||
| 3 tablespoons smooth apricot jam | ||
| 1 kg (2 lb) brown ready-to-roll icing | ||
| 1 tube black writing icing | ||
| Silver food colouring | ||
| Red ribbon for edge of cake board | ||
Directions
1. Roll 5 balls, each 25 g (1 oz), of white icing and gently indent each with the end of a paintbrush to make golf balls. Shape the heads of 5 clubs, each 40 g (1 1/2 oz), in white icing, adding markings with a knife. Dampen the tips of the dowelling rods and press them into the ends. Shape several small tees in red icing. Leave them with the clubs and golf balls on a sheet of baking parchment to dry overnight.
2. Dust your work surface with icing sugar and roll out the green icing. Use it to cover the cake board, trimming off the excess.
3. Cut the cakes in half horizontally and sandwich them together into a stack with the buttercream. Put the stacked cakes on the board and spread the jam over the top and sides.
4. Reserve 100 g (3 1/2 oz) of the brown icing. Roll out a further 100 g (3 1/2 oz) of the brown icing to a circle, 15 cm (6 inches) across, and lay it over the top cake. Roll out the remainder and cut out a rectangle, 50 x 16 cm (20 x 6 1/2 inches). Dampen the short edges and wrap it around the cake so that the top edge is about 2 cm (3/4 inch) higher than the cakes. Smooth the join together.
5. Roll out the reserved brown icing and cut out a rectangle, 12 x 10 cm (5 x 4 inches). Dampen the edges and secure it to the bag for a pocket. Cut out a strip, 15 x 2 cm (6 x 3/4 inch), and secure the ends to the bag for a handle.
6. Use the writing icing to pipe stitches over the bag. Arrange the golf balls and tees beside it.
7. Paint the clubs and rods with silver food colouring and leave to dry. Press them gently into the top of the cake and paint the backs. Secure the ribbon around the edge of the board.
2. Dust your work surface with icing sugar and roll out the green icing. Use it to cover the cake board, trimming off the excess.
3. Cut the cakes in half horizontally and sandwich them together into a stack with the buttercream. Put the stacked cakes on the board and spread the jam over the top and sides.
4. Reserve 100 g (3 1/2 oz) of the brown icing. Roll out a further 100 g (3 1/2 oz) of the brown icing to a circle, 15 cm (6 inches) across, and lay it over the top cake. Roll out the remainder and cut out a rectangle, 50 x 16 cm (20 x 6 1/2 inches). Dampen the short edges and wrap it around the cake so that the top edge is about 2 cm (3/4 inch) higher than the cakes. Smooth the join together.
5. Roll out the reserved brown icing and cut out a rectangle, 12 x 10 cm (5 x 4 inches). Dampen the edges and secure it to the bag for a pocket. Cut out a strip, 15 x 2 cm (6 x 3/4 inch), and secure the ends to the bag for a handle.
6. Use the writing icing to pipe stitches over the bag. Arrange the golf balls and tees beside it.
7. Paint the clubs and rods with silver food colouring and leave to dry. Press them gently into the top of the cake and paint the backs. Secure the ribbon around the edge of the board.
Chef
