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Make Bake Off Star Kimberly Wilson’s Exploding Cake!

Check out our chat with Great British Bake Off star Kimberly Wilson in issue 22, out on Friday, and have a go at making her incredible exploding cake using the recipe below!

ORANGE AND ROSE EXPLODING CAKE
Serves: 16

  • Make Bake Off Star Kimberly Wilson’s Exploding Cake!
FOR THE ORANGE SPONGE
    • 225g self-raising flour
    • 225g unsalted butter, very soft
    • 225g golden caster sugar
    • 3 large eggs
    • 1tsp of Dr. Oetker baking powder
    • Pinch of salt
    • Zest of 1 orange
    • 85g ground almonds
    • 1-2 tbsp juice of 1 orange
    • 1 tube of Dr. Oetker neon orange colour gel
FOR THE ROSE SPONGE
    • 225g self-raising flour
    • 225g unsalted butter, very soft
    • 225g golden caster sugar
    • 3 large eggs
    • 1tsp baking powder
    • Pinch of salt
    • 85g ground almond
    • 1-2 tbsp rosewater
    • 1 tube of Dr. Oetker hot pink colour gel
FOR THE BUTTERCREAM
    • 150g unsalted butter
    • 400g icing sugar
    • A few drops rosewater
FOR DECORATION
    • 454g Dr. Oetker ready to roll marzipan
    • 700g Dr. Oetker ready to roll icing
    • 1 pack of Dr. Oetker sugar butterflies
    • 1 tube of Dr. Oetker Pink colour gel
    • 1 tube of Dr. Oetker Orange colour gel
    • Ribbon
    1. Heat the oven to 160C, then grease and line the base of four 20cm non-stick sandwich tins.

    2. Place the eggs, butter, sugar, flour, orange zest and Dr. Oetker orange colour gel into a large bowl. Mix either by hand or in a stand mixer until combined (being careful not to overmix/overwork).

    3. Divide the mixture between two lined tins, level off with the back of a spoon or a spatula. Repeat with the ingredients for the rose cake. Bake for 25-30 minutes until golden and springing back and cool completely on a cooling rack.

    4. Meanwhile, make the buttercream by mixing the ingredients together in a medium bowl.

    5. To assemble the cake, place a rose cake layer on a plate or cake board; use a small amount of buttercream underneath to keep the cake in place. Spread the tablespoons of buttercream over the top and cover with an orange layer. Repeat until all four layers are stacked on top of each other. Crumb coat the cake with buttercream (reserving two tablespoons for later).

    6. Knead the marzipan into a smooth ball, then roll out on a surface dusted with icing sugar, to about 3-4mm thick. Gently lift the marzipan and cover the cake, smoothing all around as you go. Trim off the excess with a pizza cutter or sharp knife.

    7. Using a 12cm plain pastry cutter or upturned bowl as a guide, cut out a circle of greaseproof paper and place this on the centre of the top of the cake (this will prevent the icing from sticking to the marzipan when you come to unfold it).

    8. Colour 100g of the icing orange and roll it out to 2-3mm thickness. Using the same cutter as above, cut out a circle of the orange icing and place this over the circle of greaseproof paper. Retain the offcuts of icing for later. Wrap them in cling film to keep them from drying out.

    9. Colour the remaining icing pink and roll out to 3-4cm thickness, then brush cake with warmed apricot glaze to help the icing to adhere. Carefully lift the pink icing and cover the cake, smoothing and trimming as before.

    10. You should be able to see the outline of the circle of orange icing under the pink. Using a very sharp knife, cut a large cross through the centre of the two layers of icing to the outer edge of the orange layer. Divide each segment again so that you have eight segments. Using the tip of the knife, lift and peel back the segments, and lift and pull out the layer of paper that should now be exposed. Decorate as desired.