TOP TIP
TOP TIP
TOP TIP
Natural grasses and dried flowers are available from good florists and online suppliers. Ideally select undyed flowers for your cakes to avoid any chemical contamination. Either way spraying them with a layer of confectioner’s glaze and allowing them to dry before use, is recommended for keeping the stems food safe.
Prepare for this cake by drying out the paste for the stone the day before. You need the surface of the paste to have dried out so it cracks under pressure, but the interior of the paste soft enough so you can roll it out.
Make the roses in advance of the cake, so you have plenty of time to allow them to dry.
Edibles
1x 8in round cake (5in tall) stacked, filled and coated in ganache/buttercream
1x 6in round cake (6in tall) stacked, filled and coated in ganache/buttercream
1x 5in round cake (5in tall) stacked, filled and coated in ganache/buttercream
1.5kg white or ivory sugarpaste (THE SUGAR PASTE™)
Approximately 1kg mixed partially dried out sugarpaste (ivory, blush and small amounts of teddy bear brown used here)
Nude, latte and peach food colours
(Colour Mill) Sanding sugar (pink or white)
Edible glue
Edible gold paint (or gold lustre dust mixed with vodka)
100g white florist paste coloured to very pale blush colour (knead in a drop each of cream and dusky rose)
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Singolo numero digitale
May 2023
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abbonamento. Gli abbonamenti comprendono l'ultimo numero regolare e i nuovi numeri pubblicati durante l'abbonamento. Bake & Decorate