coco
(coco)
#1
ï¬ 1 x 12.7cm (5in) round cakeï¬ 1 x 15cm (6in) round cakeï¬ 700g dark chocolate ganacheï¬ 700g sugarpaste: yellow (SatinIce)ï¬ 50g sugarpaste: white (SatinIce)ï¬ 50g sugarpaste: black (SatinIce)ï¬ edible glueï¬ cornflourï¬ 100g modelling chocolate: blue(Vera Miklas)ï¬ 150g modelling chocolate: greenï¬ 50g modelling chocolate: dark pink(Vera Miklas)ï¬ 10g modelling chocolate: light pink(Vera Miklas)ï¬ 250g digestive biscuitsï¬ piping gelï¬ orange airbrush colourï¬ edible dust: stellar green (Rolkem)ï¬ alcoholï¬ buttercream``````EQUIPMENT:ï¬ 25cm (10in) round drumï¬ carving knifeï¬ palette knifeï¬ knifeï¬ flexi smootherï¬ rolling pinï¬ potterâs knifeï¬ ball toolï¬ Dresden toolï¬ smootherï¬ paintbrushesï¬ airbrushï¬ ziplock bagï¬ ribbon for board``````1 Torte, fill and stack the cakes asshown with the 12.7cm cake on top.``````2 Carve the cakes into a domeshape leaving it slightly wider atthe bottom.``````3 Coat the cake in chocolate ganache.``````Cake artist:Karen Keaney``````5 Roll out the yellow sugarpaste to arectangle shape that is long enoughand tall enough to wrap aroundthe cake.``````4 Use a flexi smoother to smooth outthe ganache to achieve a neat finish.Leave to set.``````6 Dust the surface of the sugarpastewith cornflour and roll it onto therolling pin as shown.``````7 Unroll the sugarpaste around thecake. Smooth with a smoother.``````8 Cut away any excess at the back byoverlapping the two ends and cuttingthrough both. Remove the excess andsmooth away the seam.``````9 Gather the excess sugarpaste at thetop and cut away as shown.``````56 | September 2018 http://www.cakedecorationmagazine.co.uk
PREPARE AND CARVE THE CAKE COVER THE CAKEp55-58_Karen Keaney.indd 56 09/08/2018 17:59