The Busy Girls Guide to Cake Decorating by Ruth Clemens

The Busy Girls Guide to Cake Decorating by Ruth Clemens

Author:Ruth Clemens [Clemens, Ruth]
Language: eng
Format: epub
ISBN: 978-1-4463-5577-0
Publisher: F+W Media
Published: 2012-07-11T16:00:00+00:00

Chocolate starburst

Creating starburst flowers

Using chocolate sugarpaste for this mini-cake takes out the laborious task of colouring sugarpaste a deep brown – all the work is done for you!

Get it together…

6.5cm (21⁄2in) round mini-cake, prepared for covering

10cm (4in) round cake card

Sugarpaste: chocolate and turquoise

Buttercream

Round cutters: 2cm (3⁄4in), 3cm (1in), 4cm (11⁄2in) and 10cm (4in)

Basic equipment (see Equipment)

1 Roll out the chocolate sugarpaste to a 3mm (1⁄8in) thickness. Cut out a 10cm (4in) circle and use to cover the cake card (see Covering a board with sugarpaste).

2 Roll out some more chocolate sugarpaste to a 5mm (3⁄16in) thickness. Cover the mini-cake, trimming the excess neatly and polishing with an icing smoother (see Covering a mini-cake).

3 Place the covered mini-cake in the centre of the covered cake card, securing with a dab of buttercream. Set aside to let the sugarpaste dry.

4 Gather the trimmings of the chocolate sugarpaste and roll out to a 3mm (1⁄8in) thickness. Cut out four 4cm (11⁄2in) circles and four 2cm (3⁄4in) circles. Using the corresponding sized cutter, cut the edges from the circle, creating four petals from each. Repeat with the turquoise sugarpaste creating four 3cm (1in) circles and dividing each into four petals.

5 Begin to form the three starburst flowers on the cake using the largest chocolate petals first. Each flower has five petals. Secure each in place with a little water applied to the back of the petal. Build up the flower using the turquoise petals then the small chocolate petals.

6 Roll a small ball of turquoise sugarpaste for the centres of the flowers and secure in place with a dab of water.

7 Finish the cake by rolling a thin sausage of turquoise sugarpaste between an icing smoother and your work surface to get a good length and an even width. Place the sausage around the base of the cake and trim neatly at the back.



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