Cake

74Walled Rose GardenCake TutorialEquipment RequiredBy Inga Ruby-Burn,Inga Ruby CakesIngredients:- 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- CornflourEquipment:- 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 ribbonInga Ruby Cakes was originally foundedunder the guise of Bella Baking in 2013when Inga’s passion for cake making andsugarcraft began to take over her day jobin the London fashion industry. In tandemwith her initial adventures in sugarcraft,Inga became an enthusiastic couturemilliner who made hats for television,editorial and catwalk. By 2011, after thebirth of her daughter, Inga decided thatbaking and sugarcraft was where herheart truly lay and began to develop herhobby to a professional standard. Inga’scakes have become ever more elaborateand her combination of hand painting androyal icing is very much a signature of herunique decorative and artistic eye. Ingaapplies her skill in the classical techniquesof sugarcraft to create cakes with an oftenethereal and whimsical quality. Inga nowsplits her time between private cakeorders, high quality sugarcraft tutorials andprivate/group tuition.Difficulty Rating