🔄
Skip to Content
icon
×
image
Two-Tone Custard Cake with Roses

Two-Tone Custard Cake with Roses

A beautiful cake that tastes as good as it looks! Check the video on the best way to portion a layer cake.

  • icon
  • icon
  • Share on Facebook
  • Share on Twitter
  • Instagram
  • Share via Email

You Will Need:

Vanilla Cake
Custard Icing
  • 80 g custard powder (Moirs)
  • Ina Paarman's Vanilla Icing Kit
  • pinch of salt
  • 4 cups (1 litre) full cream milk
  • 125 g butter
  • 1 t (5 ml) rosewater
  • 1 t (5 ml) vanilla essence
Decoration
  • fresh roses
Red Velvet Cake
Vanilla Cake
Red Velvet Cake
Custard Icing
  • 80 g custard powder (Moirs)
  • Ina Paarman's Vanilla Icing Kit
  • pinch of salt
  • 4 cups (1 litre) full cream milk
  • 125 g butter
  • 1 t (5 ml) rosewater
  • 1 t (5 ml) vanilla essence
Decoration
  • fresh roses
Freshly baked Vanilla Cake Freshly baked Vanilla Cake
Freshly baked Red Velvet Cake Freshly baked Red Velvet Cake
Two Tone Show Cake Two Tone Show Cake
Slice professionally Slice professionally
Manageable portions for serving Manageable portions for serving

Ina’s Tip

To cut the cake:  A chilled cake is easier to portion. Cover the cake lightly with cling film and cool in the fridge overnight.

Method:

Vanilla Cake

Mix according to the box instructions.

Bake in 2 x 20 cm layer cake tins.

 

Red Velvet Cake

Mix according to the box instructions.

Bake in 2 x 20 cm layer cake tins.

 

Custard Icing

Sieve together custard powder, Vanilla Icing Kit and a pinch of salt. Mix with 1 cup (250 ml) of milk. Bring the remaining 3 cups (750 ml) of milk to the boil in a saucepan and remove from heat. Add the custard mixture.

Put saucepan back on the stove and stir continiously until thick and beginning to simmer. Add butter, rosewater and vanilla. Stir until smooth and glossy. Decant into a glass mixing bowl. Cover with cling film pushed down on the mixture to prevent a skin froming. Chill in the fridge.

When you want to use, beat briefly with an electric beater until smooth. Fill into a large piping bag with the point snipped off. Pipe as demonstrated on video. 

Assembly

Use the custard icing to sandwich the 4 layers of cake together, alternating between Vanilla and Red Velvet.

Decorate with fresh roses and rose petals.

YouTube Thumbnail Play Button

Two-Tone Custard Cake with Roses

A beautiful cake that tastes as good as it looks! Check the video on the best way to portion a layer cake.

Two-Tone Custard Cake with Roses

You Will Need:

Vanilla Cake
Red Velvet Cake
Custard Icing
  • 80 g custard powder (Moirs)
  • Ina Paarman's Vanilla Icing Kit
  • pinch of salt
  • 4 cups (1 litre) full cream milk
  • 125 g butter
  • 1 t (5 ml) rosewater
  • 1 t (5 ml) vanilla essence
Decoration
  • fresh roses
Ina’s Tip

To cut the cake:  A chilled cake is easier to portion. Cover the cake lightly with cling film and cool in the fridge overnight.

Method:

Vanilla Cake

Mix according to the box instructions.

Bake in 2 x 20 cm layer cake tins.

 

Red Velvet Cake

Mix according to the box instructions.

Bake in 2 x 20 cm layer cake tins.

 

Custard Icing

Sieve together custard powder, Vanilla Icing Kit and a pinch of salt. Mix with 1 cup (250 ml) of milk. Bring the remaining 3 cups (750 ml) of milk to the boil in a saucepan and remove from heat. Add the custard mixture.

Put saucepan back on the stove and stir continiously until thick and beginning to simmer. Add butter, rosewater and vanilla. Stir until smooth and glossy. Decant into a glass mixing bowl. Cover with cling film pushed down on the mixture to prevent a skin froming. Chill in the fridge.

When you want to use, beat briefly with an electric beater until smooth. Fill into a large piping bag with the point snipped off. Pipe as demonstrated on video. 

Assembly

Use the custard icing to sandwich the 4 layers of cake together, alternating between Vanilla and Red Velvet.

Decorate with fresh roses and rose petals.

Basket

Your Basket is Empty