Cake_Masters_-_September_2019

(Jacob Rumans) #1

46
MAGAZINE


3a 3b


Equipment Required



  • 2 layers of 10” square cake

  • 750g filling

  • 750g ganache

  • 1kg dark modelling chocolate

  • 500g light grey sugarpaste

  • Fractal FlowAir airbrush colours:
    Lemon Yellow, Pink, Sky Blue, Dark
    Chocolate

  • Dinkydoodle Carry Cake Kit -
    Rectangle

  • Airbrush

  • Dresden tool

  • Stitch tool

    • Small sharp knife

    • Serrated knife

    • Rolling pin

    • Cranked handle palette knife

    • 30cm armature wire (if switching
      the handle)

    • 4 keyring clips (if switching the
      handle)

    • Zip mould

    • Lint free clean textured tea towel

    • Cake steamer

    • Decorators’ masking tape




Difficulty Rating


Steps 1a-d.
Following the very easy instructions for
the Carry Cake Kit, assemble, carve and
fill the handbag to the desired shape
(there are carving templates included in
the kit). Once filled and reassembled, you
may want to trim a little from the top to
expose the top of the supports.


Steps 2a & b.
With the offcuts, add a dessert spoon of
ganache and mix together to form cake
pop mix. I use this to add shape to my
handbags, it’s very useful for moulding
and tastes far better than RKT.


Steps 3a-c.
Give the whole cake a crumb coat of
ganache and once it’s had a few minutes
to set, add the cake pop mix to each
end of the bag to add shape. Cover with
another layer of ganache to smooth and
secure the shape then smooth over using
the hot palette knife or your fingers.


1a


1c


2a


1b


1d


2b

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