The Painted Cake by Natasha Collins

Author:Natasha Collins [Collins, Natasha]
Language: eng
Format: epub
Publisher: Murdoch Books
Published: 2014-11-30T22:00:00+00:00

MERGING A DOUBLE-BARREL CAKE

A double-barrel cake looks like a double-height cake – however, it is created by covering two cakes of the same size with one piece of fondant. This is so that the cake has more structural support, and also helps when you are cutting the cake, so that you do not end up with a long piece of cake! While merging the two tiers of the cake is relatively easy, covering them both with fondant is not. So, make sure that when you attempt this particular process, you are in a very calm state of mind – play some soothing music and drink camomile tea.

The Cherry Blossom Cake is the only project in this book that requires a 5"/130 mm double-barrel cake, although it can also be made with three conventional tiers if you prefer.

1 Start with both the 5"/130 mm cakes sitting on 5"/130 mm cake boards, filled and covered with the crumb coat layer.

2 Dowel one of the cakes with three dowels spaced evenly ¾"/20 mm in from the edge of the cake.

3 Place the cake without the dowels on top of the other one, making sure that the edges of the cakes line up.

4 Coat both the cakes with another crumb coat. Check the level of the cakes with a spirit level and add more buttercream to the lowest side if needed. Place the double-barrel cake in the refrigerator for 15–30 minutes. Take it out once the buttercream has hardened.

5 Roll out your fondant in the usual manner and place it over the cake.

6 The top of the cake is where you are likely to have the most difficulty. Because there is a long drop of fondant, it is easily pulled and torn. So, working quickly, press around the fondant on the top edge of the cake. Work your way down the side of the cake, but don’t pull the fondant down.

7 You will find that there are more and bigger folds of fondant around the side of the cake than for a normal-sized cake. Gently unfold these and push the fondant back into the cake using the method described for a normal-sized cake.

8 Smooth, trim and finish the cake using the method described for a normal-sized cake.

9 If you have any small imperfections on the fondant, fill these with royal icing. Alternatively, you can ‘let down’ some fondant, fill the tears and then smooth over the area with a scraper. Make sure that this area is at the back of the cake.

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