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Turner MBE is a pioneer in the world of Creative Cake Decoration and is renowned
for the stunning designs she has created for royalty and celebrities including
Sir Cliff Richard, Madonna, David Beckham and Cheryl Cole.
with Christmas just around the corner, you can create impressive festive cake
designs fit for royalty in your own kitchen.
Cook along with Mich as she passes on her
expertise to show you how to use her specially designed Silver Spoon Create
range to make an indulgent Vanilla Sponge Christmas Pudding - finished off with
its own little sugar paste penguin - that will be a huge hit with all the
150g golden caster sugar
eggs (lightly beaten)
self raising flour
Spoon Icing Sugar
Vanilla White Icing
Brown Colouring Paste
Spaghetti (broken to give a 6cm piece and a 3cm piece)
Add 150g of
English unsalted butter into a mixing bowl. The butter should be at room
temperature to give you a fluffy mix on the cake. Then add 150g of golden
caster sugar and mix.
Now lightly beat
3 eggs in a bowl and add them to the mix.
The next stage
is to add the self raising flour into the batter, and then using a spatula
carefully fold the flour into the mixture before adding a few tablespoons
of fresh milk.
To infuse the
vanilla flavouring, add some of your vanilla natural extract and then take
one vanilla pod and with a knife slice down the length of the pod. Then,
with a flexible blade held at a 45° angle, push away from you down the
vanilla pod. The seeds will collect on the knife, which you should then
add to the mix.
Bake the cake in
the oven at 160° for about an hour and 10 minutes.
Once the cake
has been baked and cooled, cut off the crust and turn it upside down onto
a cake board, and brush the cake with boiled apricot jam.
Take the Mich
Turner Finest Quality Marzipan and knead it until it is malleable and has
warmed up but is not sticky. Then flip it over to form a ball and then
cover the worktop in icing sugar ready to roll it out.
Roll out the
marzipan to a thickness of 3 to 4mm and then place over the surface of the
pudding, allowing the marzipan to fall. Gently press the marzipan into
position all the way around before trimming off the excess around the
Take the vanilla
sugar paste and colour it using the dark brown colour paste, kneading the
colour in. Brush the cake with brandy before rolling out the sugar paste,
aiming for a thickness of 3-4mm.
Add the sugar
paste layer in the same way as with the marzipan, cutting off the excess
around the cake again.
Use a second
pack of the vanilla sugar paste, knead it and roll it out into a smaller
circle before cutting out the curvy shape using a knife. This will create
an interesting iced texture onto the pudding, and should be added to the
top of the pudding with a brush of brandy.
To create the
golden holly leaves, colour some vanilla sugar paste with a teddy bear
brown colour paste and roll it out to a thickness of 2 to 3mm and use a
holly leaf shaped cutter to make 3 leaves and position them on top of the
Brush the leaves
with a golden lustre to add some Christmas sparkle, and then use the same
sugar paste to create the cluster of berries. Brush these with the gold
To create the
snowflakes, roll out some of the left over white vanilla sugar paste and
use a snowflake cutter.
To make the
penguin, first shape the wooden spoon from the light brown petal paste,
then leave it to set hard. Next, knead the white petal and white sugar
pastes together thoroughly, then divide into 3 portions, weighing 90g
(31/2oz), 40g (11/2oz) and 30g (1oz). Colour the largest portion black and
the smallest portion orange, and leave the middle one white. Now mould the
different- coloured pastes into the body parts, as shown: head, body,
flippers and eyes in black; beak and feet in orange; hat, eyes and tummy
(using the round cutter) in white.
Place the orange
feet together and brush the back of them with a little sugar glue. Press
the body down onto the feet to secure. Brush the body with sugar glue and
fix the white tummy into position. Insert the 6cm (21/2in) length of
spaghetti into the body.
penguins flippers into position from the back of the body, making sure
that the flippers are folded gently outwards from the body.
Fix the head
into position on top of the spaghetti. Fix the eyes and beak into position
with sugar glue.
Insert a 3cm
(11/4in) length of spaghetti into the top of the penguins head and fix
the chefs hat into position with sugar glue. Finish by inserting the
wooden spoon into the penguins body so it sits by his flipper and fix the
penguin in position at the front.