Olympic Baking!

Posted on: July 11th, 2012 by Flossie Crums

In celebration of the 2012 Olympics happening in London in just a few weeks time, I am planning my own bakathon! I have been really busy making medal cookies, Olympic star burst cakes and celebration cupcakes. Over the next few weeks, I thought I would share my recipes and photos with you. Did you know, that the fairies of Romolonia are looking forward to watching the Olympics on our telly too? They love watching Tom Daily, because he can fly just like they can. Candy loves the synchronized swimmers because she thinks they look like flowers unfolding. King Safron is a keen hurdle jumper and Queen Rosie loves the archery, so we will all be  be glued to the telly this summer. (Although I might be busy baking too!)

Anyway, here’s the first in my Olympic baking series:


Vanilla sponge cake with M and M Olympic rings!

What you need
225g/8oz butter, softened at room temperature
225g/8oz caster sugar
4 medium eggs
2 tsp vanilla extract
225g/8oz self raising flour
1 tablespoon of milk

To decorate
1 packet funky flavoured Renshaw icing

1 packet cool coloured Renshaw icing

I large packet of M and M’s

teaspoon of apricot jam

writing icing tubes, or tappits

cake wire (but only if you fancy making an Olympic star burst!)

mini star cutters

What you do
Preheat the oven to 180C/350F/Gas 4.
Grease an 8 inch rectangular cake tin
Cream the butter and the sugar together in a bowl until pale and fluffy

Beat in the eggs, a little at a time, and stir in the vanilla extract.

Fold in the flour using a large metal spoon, adding a little extra milk if necessary, to create a batter with a soft dropping consistency.

Put the mixture into the cake tin and gently spread out with a spatula.
Bake for 35 minutes, or until golden-brown on top and a skewer inserted into the middle comes out clean.
Get a grown up to remove from the oven and cool.

Roll out a packet of ready to roll icing. Cover the top of the cake with a bit of jam, to act like glue, then spread the pink icing onto the cake.

Now, get a packet of M and M’s and divide them into reds, blues, browns, greens and yellows.

Following my design, ‘glue’ with jam the M and M’s into Olympic rings.

I used ‘tappits’ and ready to roll coloured icing to make the lettering “London 2012′ but you could  use writing icing too.

To make the star bursts, roll out various different coloured edible icings and cut a selection of stars. Carefully thread a cake wire into each star, the leave to harden for at least 1/2 and hour. When dry, carefully place the starry wires into the cake.

WOW, this cake should definitely get a medal!

If you make this cake – I’d love you to take a photograph and stick it in my photo gallery to share with other cake lovers.

Happy baking!

xx Flossie


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