74
Walled Rose Garden
Cake Tutorial
Equipment Required
By Inga Ruby-Burn,
Inga Ruby Cakes
Ingredients:
- 1.3kg white sugarpaste
- 50g icing sugar
- 250g royal icing
- Petal dusts: Yellow, Orange, Brown
- Paste food colour: Dark Green
- Liquid food colour: Brown, Pink
- Rejuvenator spirit
- Black edible pen
- Cornflour
Equipment:
- Stand mixer (to make royal icing)
- Palette knife
- Side scraper
- 6” cake and cake card
- 8” cake and cake card
- 10” cake drum
- Turntable
- Rolling pin
- 2 x icing smoothers
- Scalpel or sharp knife
- 4 x plastic cake dowels
- Greaseproof paper
- Strong scissors
- Small brick impression mat
- No. 2 paintbrush
- No. 5 paintbrush
- ¾” or 1” wash brush
- No. 1.5 piping nozzle
- No. 2 piping nozzle
- No. 57R or 57L piping nozzle
- No. ST50 piping nozzle
- No. 7 flower nail
- Piping bags
- Narrow double sided tape
- 1m of 1.5cm width pink ribbon
Inga Ruby Cakes was originally founded
under the guise of Bella Baking in 2013
when Inga’s passion for cake making and
sugarcraft began to take over her day job
in the London fashion industry. In tandem
with her initial adventures in sugarcraft,
Inga became an enthusiastic couture
milliner who made hats for television,
editorial and catwalk. By 2011, after the
birth of her daughter, Inga decided that
baking and sugarcraft was where her
heart truly lay and began to develop her
hobby to a professional standard. Inga’s
cakes have become ever more elaborate
and her combination of hand painting and
royal icing is very much a signature of her
unique decorative and artistic eye. Inga
applies her skill in the classical techniques
of sugarcraft to create cakes with an often
ethereal and whimsical quality. Inga now
splits her time between private cake
orders, high quality sugarcraft tutorials and
private/group tuition.Difficulty Rating