Cake Decorating at Home by Zoe Clark

Author:Zoe Clark [Clark, Zoe]
Language: eng
Format: epub
ISBN: 978-0-7153-3758-5
Publisher: F+W Media
Published: 2010-04-06T04:00:00+00:00

Equipment

3 hollow dowels

1.5cm (5/8in) brown satin ribbon

Double-sided tape

Small non-stick board with non-slip mat

Small non-stick rolling pin

Small star plunger cutter

Fine paintbrush

Small and large, sharp knife

Metal ruler

Thin plastic dowel

Small metal star cutter

1 Start by dowelling the bottom tier of the cake and assemble the 2 tiers on the iced cake board (see pages 18–19).

2 Wrap some of the brown satin ribbon around the base of each tier and secure with double-sided tape or a little stiff royal icing.

3 Knead the CMC into the chocolate-flavoured sugar paste to make it stiffer (see page 32) and roll it out thinly with a small non-stick rolling pin on a small non-stick board set over a non-slip mat.

4 Cut small stars using the small plunger cutter. Stick them on to the cake in a random fashion around the tops of each tier with a small amount of edible glue.

5 Divide the white flower paste into six pieces and colour each one with a different food colouring, kneading the icing thoroughly (see page 33). Keep the colours as bright as possible.

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