Read Online The Busy Girls Guide to Cake Decorating by Ruth Clemens - Free Book Online Page B
Authors: Ruth Clemens
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very top centre of the cake, apply a dab of water and fix a star in place. Continue attaching the stars in a random pattern working outwards and downwards evenly around the cake. Apply stars across where the two cakes meet, around the corners and also where there are any flaws in the white sugarpaste.
7 Continue rolling out the sugarpaste and building up the covering of stars until you reach the cake board. Trim any stars as necessary where they meet the board.
8 Cut out some tiny stars in all of the different colours and position them between the larger stars.
9 Apply two or three silver dragees along one of the points on each of the larger stars and some of the smaller ones too. To help them stay put, make gentle indentations with the end of the paintbrush then glue them in place with a dab of water and a quick press of the fingertip. If the sugarpaste stars feel too dry to indent, use the end of the paintbrush in a twisting action gently drilling a little hole – this will stop the paste cracking.
----
TIP
Edible glue, available from cake decorating suppliers, holds stronger than water. If you’re starting to build up a collection of decorating equipment then this is definitely something to have in your box of tricks.
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10 Finish by placing a length of ribbon around each tier and the edge of the board, securing with pearl-headed pins.
Peaches and Cream
Creating a lace effect with cut outs
Cakes don’t need to be big and bold to create impact. This stunning little number takes time and patience, but the results are worth the effort.
Get it together…
20cm (8in) round cake, prepared for covering
25cm (10in) square cake board
Sugarpaste: peach and cream
Round cutters: straight-edged 3.5cm (1 3 ⁄ 8 in), fluted 4.5cm (1 3 ⁄ 4 in), no. 2 piping nozzle (tip)
12mm ( 1 ⁄ 2 in) wide cream ribbon
Pearl-headed pins
Basic equipment (see Equipment )
1 Roll out the cream sugarpaste to a 3mm ( 1 ⁄ 8 in) thickness and use to cover the cake board (see Covering a board with sugarpaste ). Lightly spraying the board with a mist from a water spray will help the sugarpaste to stick.
2 Roll out the peach sugarpaste to a 5mm ( 3 ⁄ 16 in) thickness and cover the cake. Trim the excess neatly and polish with an icing smoother (see Covering a cake with sugarpaste ). Set the board and the cake to one side to allow the sugarpaste to begin to dry.
3 Roll out a little cream sugarpaste to a 2–3mm ( 1 ⁄ 16 – 1 ⁄ 8 in) thickness. To create the shapes for the lace pattern, begin by cutting out circles using the fluted cutter. Cut out the centres with the smaller straight-edged cutter.
----
TIP
When working with very thin sugarpaste, instead of dusting your surface with sugar try using a smear of white vegetable fat (shortening).
----
4 Take one of the discarded inner circles and cut it into sixths using a sharp knife. From each triangle cut three tiny circles using the narrow end of the no. 2 piping nozzle (tip).
----
TIP
The small holes need to be punched out while the sugarpaste is still supple otherwise the edges of the triangles will crack.
----
5 Cut out small circles using the wide end of the no. 2 piping nozzle (tip) then punch eight small holes around the edge of each with the narrow end.
----
TIP
When punching out small holes, regularly dip the end of the nozzle (tip) into a little icing (confectioners’) sugar to ensure a clean cut.
----
6 Take each thin fluted circle, gently ease the shape together approximately one-third of the way across the circle to form a closed horseshoe shape and trim the excess using a sharp knife.
7 Once you have made a few of each element, begin securing into place with a dab of water on the back of each piece.
----
“Getting the pieces into position, without losing their shape can be a little tricky. Position them upside down on your fingers and then tip them over into position, or try lifting them with a palette knife and sliding them off onto the
7 Continue rolling out the sugarpaste and building up the covering of stars until you reach the cake board. Trim any stars as necessary where they meet the board.
8 Cut out some tiny stars in all of the different colours and position them between the larger stars.
9 Apply two or three silver dragees along one of the points on each of the larger stars and some of the smaller ones too. To help them stay put, make gentle indentations with the end of the paintbrush then glue them in place with a dab of water and a quick press of the fingertip. If the sugarpaste stars feel too dry to indent, use the end of the paintbrush in a twisting action gently drilling a little hole – this will stop the paste cracking.
----
TIP
Edible glue, available from cake decorating suppliers, holds stronger than water. If you’re starting to build up a collection of decorating equipment then this is definitely something to have in your box of tricks.
----
10 Finish by placing a length of ribbon around each tier and the edge of the board, securing with pearl-headed pins.
Peaches and Cream
Creating a lace effect with cut outs
Cakes don’t need to be big and bold to create impact. This stunning little number takes time and patience, but the results are worth the effort.
Get it together…
20cm (8in) round cake, prepared for covering
25cm (10in) square cake board
Sugarpaste: peach and cream
Round cutters: straight-edged 3.5cm (1 3 ⁄ 8 in), fluted 4.5cm (1 3 ⁄ 4 in), no. 2 piping nozzle (tip)
12mm ( 1 ⁄ 2 in) wide cream ribbon
Pearl-headed pins
Basic equipment (see Equipment )
1 Roll out the cream sugarpaste to a 3mm ( 1 ⁄ 8 in) thickness and use to cover the cake board (see Covering a board with sugarpaste ). Lightly spraying the board with a mist from a water spray will help the sugarpaste to stick.
2 Roll out the peach sugarpaste to a 5mm ( 3 ⁄ 16 in) thickness and cover the cake. Trim the excess neatly and polish with an icing smoother (see Covering a cake with sugarpaste ). Set the board and the cake to one side to allow the sugarpaste to begin to dry.
3 Roll out a little cream sugarpaste to a 2–3mm ( 1 ⁄ 16 – 1 ⁄ 8 in) thickness. To create the shapes for the lace pattern, begin by cutting out circles using the fluted cutter. Cut out the centres with the smaller straight-edged cutter.
----
TIP
When working with very thin sugarpaste, instead of dusting your surface with sugar try using a smear of white vegetable fat (shortening).
----
4 Take one of the discarded inner circles and cut it into sixths using a sharp knife. From each triangle cut three tiny circles using the narrow end of the no. 2 piping nozzle (tip).
----
TIP
The small holes need to be punched out while the sugarpaste is still supple otherwise the edges of the triangles will crack.
----
5 Cut out small circles using the wide end of the no. 2 piping nozzle (tip) then punch eight small holes around the edge of each with the narrow end.
----
TIP
When punching out small holes, regularly dip the end of the nozzle (tip) into a little icing (confectioners’) sugar to ensure a clean cut.
----
6 Take each thin fluted circle, gently ease the shape together approximately one-third of the way across the circle to form a closed horseshoe shape and trim the excess using a sharp knife.
7 Once you have made a few of each element, begin securing into place with a dab of water on the back of each piece.
----
“Getting the pieces into position, without losing their shape can be a little tricky. Position them upside down on your fingers and then tip them over into position, or try lifting them with a palette knife and sliding them off onto the
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