Round Robin

This chirpy little character will brighten your Christmas – use any flavour sponge.

INGREDIENTS (SERVES 8)

◆ 1 small dome cake

◆ 250g brown fondant icing

◆ 125g red fondant icing

◆ 100g white fondant icing

◆ 25g black fondant icing

◆ 25g yellow fondant icing

◆ 4-5 tbsp apricot jam

1 Roll a brown fondant circle 25cm diameter to cover the cake. Roll a 15cm diameter brown semi circle from the trimmings for the wings. 2 Roll a red fondant 15cm diameter semi circle. Roll a white fondant 20cm x 2.5cm rectangle for the base. Cut tiny semi circles for the eyes. 3 Mould a beak from the yellow fondant. Hand roll two small black fondant eyes and two feet – little logs with 3 indents. 4 Put cake on the icing turntable. Brush with jam and fix the brown fondant over the cake, smoothing out folds. Trim around the base. 5 Jam the back of the white band and fix in place at the base of the cake front. Jam the back of the red semi circle. 6 Fix the robin’s red breast on the front of the cake like an apron. Keep the straight edge at the top and overlap the white strip at the base. 7 Cut the brown fondant semi circle in half to make wings. Jam the back and fix onto the sides of the robin. 8 Jam the beak and fix in place. Repeat with the eyes adjusting the white semi circles to alter the robin’s expression. 9 Jam one long side of the feet logs and mould to the base of the cake at the front. Add a sprig of holly, if liked, or even a bow tie!