Robin’s Egg Cake
Author: Marla Hingley
Prep time: 30 mins
Cook time: 40 mins
Total time: 1 hour 10 mins
Speckled Design
  • 2 Tbsp vanilla
  • 2 tsp cocoa
  1. Bake cake in a round ball-style cake pan (or a stainless steel bowl), allow to cool completely. Frost inside layers with regular icing if desired.
  2. Mix the fondant ingredients together in a pot over low heat. Stirring until warm to the touch (but not hot), add coloring then quickly pour over cooled cake. Use an offset spatula if needed to spread fondant around to fill in gaps, but do it quickly as you still want the fondant warm enough to self-level on its own, otherwise you'll see the spatula marks. Allow to sit at room temperature until fondant is completely dry.
  3. To create speckled design, mix together the vanilla and cocoa. Dip a clean small paintbrush in the mixture and tap its handle again the handle of a wooden spoon to ‘splatter’ the mixture onto the cakes surface. Test on the counter first so you know how much to dip/how close to splatter, etc as you don’t want drips.
  4. Chill until speckles are set.
Recipe by GlutenFreeClub at