Simply Perfect Party Cakes for Kids by Zoe Clark

Author:Zoe Clark
Language: eng
Format: epub
Publisher: F+W Media

EQUIPMENT

• 13cm (5in) round card, board or paper template

• Templates: entrance, side strip, cone strip, flag (see Templates)

• Three straws or thin dowels

• Scallop strip cutter (Jem)

• Star cutters: 2.5cm (1in), 1.5cm (5⁄8in)

• 1cm (3⁄8in) circle cutter

• 1m (40in) length of 1.5cm (5⁄8in) green ribbon

1 To carve the circus tent, place a cocktail stick (toothpick) into the top centre of the 15cm (6in) round, 7.5cm (3in) deep cake. Carve down and out from the cocktail stick to the base until you have a wide cone shape with straight sloping sides (see Carving and Sculpting Cakes). Place it in the fridge to firm up. Alternatively use the cone dummy and stick it to the foam board with royal icing.

2 Place the 13in (5in) round card, board or template on top of the 15cm (6in) round, 13in (5in) deep cake. Carve down and out from the card/board to the base to create the tent sides (see Step 1 photograph, Supersize Sprinkle Cupcake). Coat this and the cone, if made from cake, with buttercream or ganache and place in the fridge.

3 Roll out 450g (1lb) of white sugarpaste and use to cover the cone cake/dummy (see Covering with Sugarpaste). Use a smoother to help achieve a flat surface then run it around the base of the cake, perpendicular to the work surface to create an even 4mm (1⁄8in) flat edge all the way around. Set aside to dry.

4 Cover the bottom part of the tent with the remaining white sugarpaste. Set aside to dry for an hour. Place the entrance template on the front of the cake and cut out the icing. You may need to adjust the template accordingly.

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