How to Make a Spring Wreath Bundt Cake

Step 1: Preheat the oven to 180°C / gas mark 6.

Step 2: Grease the bundt tin well

Step 3: Beat the butter with the sugar until light and fluffy.

Step 4: Mix in the lemon zest and eggs one at a time.

Step 5: Sift the flour and baking powder together and gently fold into the batter.

Step 6: Put half the mixture into the bundt tin and place half the cherries into the batter then cover with strips of thinly rolled marzipan.

Step 7: Put the rest of the batter on top of the marzipan and add the remaining cherries.

Step 8: Use the back of a spoon to lightly push the cherries in the batter and smooth the batter over the top.

Step 9: Bake in the middle shelf of the oven for approximately 60 – 110 minutes or until the centre springs back to touch. Cover with tin foil if the top of the cake starts to colour quickly.

Step 10: Allow to cool slightly before removing from the tin. Let the cake cool completely before decorating.

Step 1: Place the bundt cake on the cake stand.

Step 2: To prepare the Royal Icing, first give the pot a good mix with a spoon. Place a table spoon of Royal Icing in each of the small bowls. Add pink and yellow food colouring to two of the pots and mix well.

Step 3: Let down the pink Royal Icing until it is dropping consistency. Adjust the yellow and the white Royal Icing to a piping consistency. Place these prepared Royal Icings into piping bags.

Step 4: Adjust the rest of the Royal Icing in the medium bowl, with water, to a dropping consistency. Fill a piping bag.

Top tip! Test the flow of the royal icing by placing a small amount of icing on the side of the glass, you then be able to gauge how far the Royal Icing will drizzle to.

Step 5: Pipe the Royal Icing from side to side around the top of the bundt cake.

Step 6: Cut a small hole in the pink Royal Icing bag and drizzle over the top of the cake in a circular motion. Allow to set.

Step 1: Roll out the coloured Ready to Roll Icings on a clean, dry surface, dusted with icing sugar 2. Cut out a daisy shape without pressing down the plunger.

Step 2: Using the plunger, press the daisy shape onto a flat surface to produce the embossing.

Step 3: Press the plunger again to release the daisy shape.

Step 4: Allow to dry slightly on some crumbled tinfoil to give the flowers some shape.

Step 5: Attach the daisies to the cake using a little Royal Icing. Pipe the centre of the daisies with yellow Royal Icing.

Step 1: Set the disks on the roller cutter to 1” apart.

Step 2: Roll out the Ready to Roll Icing on a clean, dry surface, dusted with icing sugar.

Step 3: Use the roller cutter to cut the icing into 5” long strips.

Step 4: Take 1 of the strips and flip it over. Brush the base of the strip with water. Fold the strip in half and press down lightly.

Step 5: Working from right to left, roll the strip up adding in some pleats to open up the flower.

Step 6: Pinch at the base and remove the excess Icing with a knife.

Step 7: Attach the daisies to the cake using a little Royal Icing.