The cakes are simply Victoria sponge with raspberry conserve filling. As I have mentioned before it is not advisable to use fresh cream when also using sugarpaste so hence the plain filling. Buttercream could have been used as an alternative but the girls opted against it. The trick with this type of cake is in having a little imagination when carving the bottle shape as this is what the effectiveness of the whole cake depends on. Another tip after making them myself is to try 'get your hands on 'Brown Extra' dye. I was using Squire's Kitchen Brown and it used a lot and took along time to get it the right colour as seen above. The Brown Extra will be available for the usual brands but is more concentrated and so will require a lot less and a lot less time to create.
The grey for the smirnoff was made using a tiny bit of Wilton's Black Extra dye.
I could not get drums big enough on the day I went to purchase them and so I turned the cakes diagonally on the board. For my next cake I am hoping to use the coloured drums which will save me time in icing.
