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66 | September 2018 http://www.cakedecorationmagazine.co.uk### YOU WILL NEED### EDIBLES: 3 layers of cake (made as above) ganache 250g sugarpaste: brown 1kg sugarpaste: white 90g modelling paste: skin tone(Saracino) 80g modelling paste: white (Saracino) 90g fl ower paste edible colour dust: rose(Rainbow Dust) edible colour dust: sunny savannah(Rainbow Dust) edible colour dust: skin tone edible colour dust: brown, honey gold(Sugarfl air) food colour: green rejuvenator spirit edible glue food colours: burgundy, violet andjade (Colour Splash)EQUIPMENT: 25cm (10in) cake board 24cm x 24cm tinfoil disposable tray kitchen scissors small palette knife Katy Sue frill mould from the CreativeCake System ruler ball tool Dresden tool (Cerart 303) frill tool (Cerart 302) knife tool (Cerart 304) cocktail straw paintbrushes rolling pin patterned rolling pin wooden skewer``````1 Dampen the cake board lightly withwater and cover in brown paste.Trim around the edge. Using a rulerand Dresden tool mark out lines onyour board the width of the ruler.``````Add a little fairytale magic to a birthday partywith this darling character cake.Pastel, pretty and full of charm...PRINCESSAND THE PEA2 Mark smaller lines to createseparate boards.``````3 Using the Dresden tool, makewoodgrain. Set aside to dry.``````Cake artist:Zoe Smith``````5 Cut each cake in half and trim themso they are slightly diff erent sizes.Use ganache to stick the fi rst layer ofcake to the tinfoil base.``````6 Cover the cake in ganache using thesmall palette knife.``````7 Roll out 750g of white sugarpasteand cover the cake, pressing into allof the angles. Then using the Dresdentool, work into the paste to createseparate mattresses. It doesn’t need tobe neat as you want them to look soft.Use a little ganache to attach the caketo the board. ➜DECORATE THE BOARDSTACK AND COVER CAKE LAYERS4 Cut a 20cm square from the baseof the disposable tray. Bend in half tocreate a base for the cake.``````Start by making three layers ofcoloured sponge cake. Use a 20cm(8in) square tin.Recipe: 450g butter, 450g castersugar, 8 eggs, 500g self-raising fl our,1tsp vanilla.1 Mix butter and sugar till fl uff y, addeggs then self-raising fl our and fi nallythe vanilla.2 Separate into three bowls and addfood colouring; burgundy ,violet and jade.3 Pour into buttered and lined tins andbake at 180° for thirty minutes or until askewer when inserted, comesout clean.BAKE THE CAKE LAYERSp66-70_Zoe Smith.indd 66 09/08/2018 18:03