Lindy Smith's Mini Cakes Academy by Lindy Smith

Author:Lindy Smith
Language: eng
Format: epub
Publisher: F+W Media

Using buttercream, attach the cake board to the base of the cake. Carefully cover the sides and top of the cake with a thin layer of buttercream to act as glue for the sugarpaste.

Knead 220g (77⁄8oz) of ice blue sugarpaste to warm it and then roll it out using 5mm (1⁄4in) spacers. Turn the paste over and cut into a 13cm (5in) wide strip. Place the cake on its side on this paste, aligning the base of the cake with one edge. Roll up the cake in the paste (C), using a smoother as a guide. Where the two sides of the sugarpaste meet, trim the paste to create a neat join and rub closed using the heat of your fingers. The join will be easily disguised by the decoration.

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