2 Fold the paper in half along the side that is
the circumference of the cake. On the edge
opposite the fold, make a pen mark 2.5cm
(1in) from the top, then draw a line from your
mark diagonally to the top corner of the
folded edge. Trim along the line with scissors.
TOP
TIPW hen you pipe the stripes it is
best that you start from the
bottom and pipe upwards.
You can use a scraper or ruler to mark
straight lines as your guide and just
squeeze the piping bag evenly as you quickly
pull the bag up to avoid frills.
4 Cut small baking paper squares and draw a
circle as a size guide. Stick the squares to a
flower nail with a blob of but tercream. Hold
the W ilton nozzle No.15 0 flat on the sur face
with the outer edge of the nozzle touching
your guide circle. Continuously squeeze the
bag as you move your hand in a tight back
and forth motion, turning the flower nail and
following the guide circle. Repeat to create
at least three light yellow, medium yellow
and grey ruf fles, then freeze them.Pipe the spiral
6 Use the Wilton round nozzle No.5 with
white buttercream to cover the top of the cake
with a spiral, starting from the outer edge and
going in. Make sure that there are no gaps in
the spiral, and don’t lift your piping bag
otherwise the buttercream will curl up.Affix the ruffles
7 Determine where you wish to apply the flat
ruffles, then pipe a small blob of buttercream on
the cake surface for the first ruffle.3 Wrap the baking paper back around the
cake and cut with a serrated knife, following
your paper guide, to create a sloping top for
the cake.
Pipe the stripes
5 Crumb-coat the cake. Start piping the
stripes on the side of the cake using the
Wilton basketweave nozzle No.47. Use the
jagged edge for white and the smooth side
for black. Pipe from the bottom to the top
edge of the cake.TOP
TIPPipe a couple of spare ruffles so
you have some back-ups in
case they break when you peel
them off the baking paper. They are very
delicate as they are made with just a thin
layer of buttercream. You also need to work
rather quickly when applying them, so that
they don’t melt before you get the chance
to position them. Only press the ruffles in
the centre when applying them to the
cake so they do not become completely
flattened to the surface. They should look
three-dimensional.84 baking heaven SEPTEMBER WWW.FOODHEAVENMAG.COM
PREPARE THE GUIDES DECORATE THE CAKEPREPARE THE CAKE