Step 1.
Level, fill and stack the 6” and 8” sponge cake tiers
with buttercream (or ganache). Ensure each cake is
assembled on an appropriate sized cake card.
Step 2.
Crumb coat both cakes using a side scraper to achieve a
smooth coating.
Step 3.
Refrigerate the cakes for at least 30 minutes to ensure
the crumb coat sets firmly and smoothly.
Step 4.
Take 400g of plain white sugarpaste and knead well, on
a clean smooth work surface dusted with icing sugar,
and roll out. Pick it up over the rolling pin, drape it over
the 6” cake and start to smooth it onto the cake by
hand. Repeat the process with 600g for the 8” cake.
Step 5.
Once the sugarpaste has been applied, take two icing
smoothers, place one flat on top of the cake and
hold the other vertically against the side of the cake.
Ensuring both touch, move them around the cake
repeatedly to create a nice sharp edge and smooth
bottom edge. Trim excess icing from the bottom of the
cake with a scalpel or very sharp knife for a perfectly
smooth edge.
Step 6.
Roll out enough icing (around 300g if rolled thinly) to
cover a 10” board. Brush some cool boiled water onto
the board to moisten it and smooth the rolled icing
onto it with an icing smoother. Trim the excess with a
scalpel flush against the side of the board.
Step 7.
Using a palette knife, smooth some royal icing to the
centre of the board. Lift the 8” cake and carefully place
it centrally on the board. Once it is positioned correctly,
use an icing smoother to apply very gentle pressure to
the top of the cake to affix it securely (do not press hard
or for more than a second because this may mark the
icing and risk making the cake bulge).
Step 8.
Cut out a 6” circle of greaseproof paper and fold it into
quarters. Unfold and place it centrally on the 8” tier.
Using a plastic dowel and the creases on the paper as
a guide, make a dent where each of the four dowels
should go.
Step 9.
Insert one dowel fully into the cake (on one of the
appropriate marks made) and using an edible pen,
mark where the dowel needs to be trimmed flush with
the top of the cake. Remove and trim the dowel and
use this as the size guide to trim the other three dowels
exactly.
Step 10.
Insert all four dowels into the cake using the indents
made as a guide. Using a palette knife, apply royal icing
to the top of the cake within and across the dowel
positions.
Step 11.
Carefully lift the 6” cake and place it centrally on top of
the 8” dowelled cake, again fixing it in place by applying
very light pressure to the top with an icing smoother
(don’t press down on the top with just hands because
of the risk of getting finger marks in the icing).
Step 12.
Place the stacked cake on a non-slip turntable. Take a
small brick embosser mat and using varying pressure,
start embossing all exposed icing on the cake (i.e. top,
sides, board). Aim for a random effect and do not worry
if all the ‘brick work’ does not match up, the aim is to
make the embossing vary in intensity and for the brick
work to have a rustic effect of an aged wall.
7 8
5 6
3 4
1 2
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