demo-41545726103

YOU WILL NEED### EDIBLES: 1 x 12.7cm (5in) round cake 1 x 15cm (6in) round cake 700g dark chocolate ganache 700g sugarpaste: yellow (SatinIce) 50g sugarpaste: white (SatinIce) 50g sugarpaste: black (SatinIce) edible glue cornflour 100g modelling chocolate: blue(Vera Miklas) 150g modelling chocolate: green 50g modelling chocolate: dark pink(Vera Miklas) 10g modelling chocolate: light pink(Vera Miklas) 250g digestive biscuits piping gel orange airbrush colour edible dust: stellar green (Rolkem) alcohol buttercream``````EQUIPMENT: 25cm (10in) round drum carving knife palette knife knife flexi smoother rolling pin potter’s knife ball tool Dresden tool smoother paintbrushes airbrush ziplock bag 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.ukPREPARE AND CARVE THE CAKE COVER THE CAKEp55-58_Karen Keaney.indd 56 09/08/2018 17:59