Cake Decoration & Sugarcraft — New Trends 2018

SIMPLE AND STYLISH

http://www.cakedecorationmagazine.co.uk New Trends 2018 | 19

5 Stir green food colour into the

remaining gelatine. Using a pastry

brush, coat the top side of the leaf

with the green mixture. Repeat on

the other leaves and place to one

side to dry for about half an hour.

6 If the mixture in the bowl has

started to thicken, place the bowl

back over the simmering water and

re-melt it. Then give all the leaves a

second coat and leave them to dry

for about twenty-four hours.

7 When dry, carefully peel the

gelatine away from the leaves.

Cut or snap off any blobs of

excess gelatine.

8 Peel the red berries off of the

plastic wrap.

9 Buttercream then cover your cake

with 750g white sugarpaste, trim

then neaten the base. Roll out 150g

white sugarpaste and cut into a strip

about 76cm long and 2.5cm wide.

Moisten board with a little water,

roll sugarpaste into a loose bandage

and unwind around the base of the

cake. Neaten the edges.

10 Place the mints into a plastic

food bag. Place the bag on a board

and hit with a hammer to smash

them - carefully.***

11 Arrange leaves and berries

around the edge of the cake and

hold in place with dots of royal icing.

12 Spoon the ‘ice’ onto the centre

of the cake and around the base.

Finish with ribbon around the cake

and board, holding in place with a

few dots of royal icing.

***

When bashing the mints, there

are a few health and safety issues

as a  ying shard of mint could cause

injury. Secure the neck of the bag

and don’t over  ll it with mints.

You may need to use two or three

bags with a third of the pack

of mints in each.

If you are at all worried, wear

glasses (sunglasses are  ne)

for protection or

safety glasses.

New Trends 2018

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