Cake Decoration & Sugarcraft — New Trends 2018

http://www.cakedecorationmagazine.co.uk New Trends 2018 | 49

TRENDS ALERT

1 Using a clean dry

saucepan, pour the Isomalt

granules directly into the

pan. Place over a high heat

to melt.

2 As the Isomalt begins to

melt, stir occasionally to

prevent them from burning.

In the meantime, fi ll a sink

one quarter full with cold

water. Immediately after the

last granules have dissolved

submerge the bottom of the

saucepan into cold water

to stop them from cooking.

Over cooking the Isomalt

will result in a yellowing.

3 Carefully pour half the

Isomalt into a Pyrex jug,

the sugar will be extremely

hot so wear gloves to

protect your hands. The

remaining Isomalt needs to

be split between six jugs

and set aside for later.

4 Pour the melted Isomalt

all over the covered cake

board, try to avoid going

over the edge if you can.

1 Take 330g of plain

sugarpaste, 30g coloured

with the peacock dust

and 40g coloured with

liquorice paste. Roll into

separate sausages, portion

the plain sugarpaste into

three pieces, then place

next to each other. Squash

together and roll into

a sausage.

2 Twist the roll of icing and

then bend it back onto

itself and roll that together.

Repeat three or four times

for a fi ne marble effect.

3 Squash your marbled

sugarpaste into a ball and

knead lightly.

4 Roll into a rectangle,

length and height of

the tier. Cut to size,

approximately 10 x 50cm

(4 x 20in). Roll around the

cake and smooth out

the back.

ISOMALT CAKE BOARD

HAYLEY WISKEN - AUGUST 2017

MARBLING PASTE

ZOE SMITH - SEPTEMBER 2017

remaining Isomalt needs to

be split between six jugs

and set aside for later.

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