Baking Heaven April 2020

WWW.FOODHEAVENMAG.COM APRIL baking heaven 83

1 Cut out circles of cake using the round

cutter. Secure one onto your mini cake stands

or cake drum using a blob of buttercream.

2 Stack the rounds with buttercream, then

add a crumb-coat of buttercream around the

cake – this is a thin layer of buttercream to seal

4 Begin by piping a vertical line, then pipe

horizontally across the vertical line just

coming little wider. Pipe another vertical line

next to this and more horizontal lines in the

gaps, as shown. Repeat this process all

around the cake.

the crumbs onto the cake. Pop the cake in the

fridge to firm up for 20 minutes.

TOP

TIP

Make your buttercream really

soft as it is so much easier to use

on such a small cake.

5 Once you have finished your basketweave

around the cake, set the piping bag aside.

Mix up a little green buttercream and add

it to another piping bag fitted with a

grass nozzle.

6 Begin by squeezing out buttercream on

PIPE THE BASKET

3 Next, mix up some brown buttercream, or

you could make chocolate buttercream if you

prefer not to add colour. Add this to a piping

bag fitted with the basketweave nozzle.

the top to attach the grass to the cake, then

slowly pipe up and release the pressure.

Repeat all over the top of the cake.

7 Pipe a row of the basketweave around the

top of the cake, to finish the basket.

A

E

B

F

C

G

D

H

ASSEMBLE AND COVER THE CAKE

CAKE DEC SCHOOL