The Cake Decorating Bible: Simple steps to creating beautiful cupcakes, biscuits, birthday cakes and more by Juliet Sear

Author:Juliet Sear [Sear, Juliet]
Language: eng
Format: epub, azw3
ISBN: 9780091946685
Publisher: Ebury Publishing
Published: 2012-10-25T21:00:00+00:00

* * *

TIP

Some people have difficulty lifting the cake like this, especially if it is large and heavy. You can use a turntable if you have one, or elevate the cake on a few stacked cake boards an inch or two smaller than the cake. Otherwise, find something in your kitchen that you can use instead – a can of beans is perfect under a 10cm (4in) cake, or use an upturned bowl or pot.

* * *

STEP 13 Once you have finished smoothing down the sides, run a small, sharp, clean knife all the way around the underside of the cake board, at a 90-degree angle to the sides of the cake, to carefully trim off the remaining excess chocolate onto the worktop, until you have a perfectly trimmed cake, with straight sides and coating that goes right down to its base. Place the covered cake onto a clean cake board 5–8cm (2–3 in) larger than the cake.

STEP 14 Now you can pay more attention to the cake’s surface and sides. If you notice any air bubbles, use the pin tool to puncture the coating and smooth the air out through the hole.

STEP 15 Bend down until the cake is at eye level, so that you can judge the straightness of the top and sides more accurately. Smooth the top and sides as best you can, either with the flat of your hand or side smoothers if you have them, until you are pleased with the finish. If you are using smoothers, you can press quite firmly to eliminate bumps, but if you are using your hands, take care to not press too hard or you’ll leave finger impressions.

STEP 16 Leave this first coating to dry overnight, then continue the next day, applying a second coat in exactly the same way, but this time using vodka, brandy or cooled boiled water to stick on the coating, rather than jam. Take extra care not to crease or fold the coating as this will be your top and final layer.

STEP 17 You now have a smooth, chocolate-coated base cake that you can decorate in a more elaborate way, adding chocolate or sugar embellishments, shapes or flowers. You can also paint onto this surface. What a great chocolatey alternative to sugarpaste!

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.