Cake Decoration & Sugarcraft — December 2017

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http://www.cakedecorationmagazine.co.uk December 2017 | 57

12 Now bake the biscuits according

to your preferred biscuit recipe

and flavour.

13 Paint around the borders of the

snowflakes with the white edible

paint as shown.

14 You need five snowflake biscuits

and five deer biscuits.

15 Using royal icing to stick the

biscuits, start adding them to the

sides of the main cube cake as

shown. Your royal icing should be

on the stiff side to hold the weight

of the biscuits.

16 Using a small knife, make a small

hole on the bottom of the choux

buns previously baked as shown.

17 Fill a piping bag with chocolate

ganache and start piping chocolate

into the buns through the

previously cut holes.

18 Using chocolate ganache, pipe

small dots under the choux buns and

start sticking them to one of the big

snowflake biscuits as shown.

19 Keep piping small dots under

the choux buns and pile them in a

conical shape.

20 On the remaining snowflake

biscuit, attach just one layer of

choux buns and place on top of the

main cake as shown.

21 For the spun sugar, boil 200g

of caster sugar and 125ml of

water without stirring until it turns

golden. In the meantime lay some

newspaper on the floor/around

the choux buns cone. Once the

sugar starts to turn gold take the

pan away from the heat and let

the sugar cool down and become

thicker before making the spun

sugar strands. Once the spun sugar

is cool, get all the strands and wrap

around the choux bun cone as

shown for a true croquembouche

wow factor.

Enrique’s

Top Tip

Place some skewers on the

edge of your kitchen top,

use some weights to stop

them from moving and

with a fork spun the sugar

around skewers.

p55-57_Enrique.indd 57 06/10/2017 11:01