Food_Heaven_-_November_2019

WWW.FOODHEAVENMAG.COM NOVEMBER baking heaven 83

6 To make the buttercream, mix the softened
butter with the icing sugar and vanilla extract
and beat until smooth and creamy.
7 Cut the bottom off one of the hemisphere
cakes to steady the cake, then sandwich the
two cakes together with jam and buttercream.
8 To make the feathers, melt the white
chocolate and lay your non-stick liner out in a
long line. Using a teaspoon or palette knife,
dollop a blob of chocolate onto the sheet and
spread in one swift motion to get a feather
effect with the pastry brush – you’ll need
enough of these to cover the cake completely.
9 Leave to set for about half an hour before

gently peeling each feather off the non-stick

paper, then spray each feather end with the

gold glitter pump.

10 Cover the whole cake in a thick layer of

buttercream. Starting at the back, carefully

stick and overlap the feathers, using extra

buttercream or melted chocolate if you need

to stick them on top of each other. Work your

way around to the front and make sure the last

few feathers below the neck are assembled

neatly as the join will be visible.

11 Once the neck and crown have hardened,

mix some of the edible gold silk with a drop of

clear alcohol (vodka or gin will do) to make a

paint. Using a brush, paint the gold onto the

crown and beak.

12 Immediately spray the crown with the

gold glitter pump and leave to dry. Once the

crown is dr y, use the edible glue to at tach it to

the head.

13 Use the edible food art pen to draw on the

swan’s eyes and other details.

14 Attach the neck onto the body by pushing

the skewer into the cake and use a little

buttercream to neaten up the join.

15 For a final flourish, use the gold glitter

pump to spray a lit tle more gold over the

completed swan.

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CAKE DEC SCHOOL