Sweet Envy by Alistair Wise

Author:Alistair Wise
Language: eng
Format: epub
Publisher: Allen & Unwin

First, cover your base board with sugar paste. Finish with ribbon trim, then set the board to one side until needed.

Cut each cake horizontally into three equal layers, then place the bottom third of each cake on a cake board of the same size. Layer each cake with your choice of filling, then dirty-ice.

You should now have three filled and dirty-iced cake tiers, each with three layers.

Using dowels for support, stack the cake tiers centrally on top of each other.

Give the whole cake a final layer of dirty icing. Allow to set for about 10 minutes.

Cover the entire cake with a layer of chocolate sugar paste, about 3 mm (1/8 inch) thick. Carefully place the cake onto the covered base board, using a palette knife or by placing your hand underneath the cake.

Working with a small quantity at a time, roll out the chocolate sugar paste into strips about 15 cm (6 inches) long and 2 cm (¾ inch) wide. Using the end of your rolling pin, flatten one edge slightly more than the other, to create the ruffles.

Once you have three or four strips ready, paint the thicker edges with sugar glue, then layer them around the cake, gathering them a little to create the ruffles. Repeat the process until the whole cake is covered.

To complete the top of the cake, just twist a few of the strips in every direction, creating an unruly mess. If you wish, you can then finish the cake by inserting assorted cutlery into the top.

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