(Jacob Rumans) #1

Equipment Required

  • Cakes, covered in ganache: 8" round x
    5" high, 6" round x 7" high, 4" round x
    5" high

  • 11” round cake board

  • Renshaw Extra White

  • Renshaw Latte

  • Renshaw Autumn Gold

  • Renshaw White Modelling Paste

  • Renshaw Ready Made Royal icing

  • Rainbow Dust ProGels: Holly Green,
    Cream, Burgundy

    • Rainbow Dust Pearl White Lustre

    • Rainbow Dust edible glue

    • Rejuvenator spirit

    • Rolling pin

    • Smoothers

    • Knife

    • Palette knife

    • Silicone/greaseproof paper

    • Paintbrush

    • Scissors

    • Pins

      • Dowels (for formers)

      • Ribbon

      • Wheel cutter

      • No.1 piping tip

      • Piping bags

      • Round pastry cutters

      • Ruler

      • Burgundy satin ribbon

Difficulty Rating

Steps 1a & b.
Colour 1kg of Renshaw Extra White with
Cream ProGel and cover the bottom tier.
Set the tier on the 11” cake drum. Mix
500g of Renshaw Autumn Gold and 500g
of Renshaw Extra White together and
cover the middle deeper tier. Use 500g of
Renshaw Latte to cover the top tier. Keep
remaining pastes to one side.

Steps 2a-c.
Make a template for a scalloped design
on the bottom tier. Take a strip of
silicone/greaseproof paper long enough
to go all the way around the sides of the
bottom tier (approximately 71cm/28”
long and 12cm/5.5” tall) and fold into six.
Using a compass or ganaching plate as
a guide, mark an arc and cut away from
the rest of the template. Unfold, attach
to the cake and mark a guideline. This





In association with

NEW - Autumn Gold and
Latte - available from mid
October from your usual
sugarcraft store
Free download pdf