56 | December 2017 http://www.cakedecorationmagazine.co.uk
FESTIVE SHOWSTOPPER
2 Prepare and cover your cake
and place on a cake board,
ready to start.
3 Paint stripes of colour
alternating your brush sizes and
colours as shown, if you need to
get a second coat wait for the first
coat to dry a little.
4 This is how your painted cube
cake should look.
5 Roll some flower paste to a
very thin thickness (see through
ideally).
8 Heat the butter,
salt, sugar and
240ml of water in a
heavy bottom pan.
Once melted and
at boiling point,
add the flours and
beat together until
the mix forms a
dough.
9 Transfer to a
clean bowl and
beat until the mix
stops steaming.
Add the eggs one
at a time until fully
incorporated. You
might not need all
of the eggs.
10 Transfer to a
piping bag and
pipe small dots
onto a baking
mat/tray as
shown, about
2 - 2.5cm wide.
11 Bake at 180C/
160C fan/gas mark
4 until they are
golden. Turn oven
off and leave to
rest for twenty-five
minutes inside as
this helps them to
keep their shape.
Enrique’s
Top Tip
You are looking for a
shiny batter that when
the spatula is lifted
leaves a 'V'.
1 Get everything you need for this
tutorial out ready and choose your
preferred biscuit recipe.
6 Using the snowflake cutters,
cut eight large snowflakes and
four smaller ones.
FOR THE CHOUX
PASTRY BUNS:
- recipe: 120g unsalted
butter - ½ tsp salt
- 2 tsp caster sugar
- 80g plain flour
- 90g strong bread flour
- 4 - 6 eggs
7 Paint a few snowflakes in ronze and others in Red and leave some in White
for the final design.
Enrique’s
Top Tip
Cut a few extra snowakes
in case some break when
placing onto the cake.
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