Cake! magazine by Australian Cake Decorating Network February 2018 | Page 38

spotted METALLICS
By Bridie Conway from Bridie Bakes
Step 5: Step 6: Step 7: Step 8:
Using a piping bag, pipe
various sized chocolate
tiles on to baking paper
and allow to set. Mine
range from about 5mm to
25mm in diameter. Once set, use various
metallic lustre dusts or
edible paints to colour
your tiles and allow to
dry. I have used gold and
silver lustre dusts, as well
as rose gold edible paint. Fully ice your cake. Starting from the top of
your cake, use a fresh
paintbrush to drag
chocolate buttercream in
a wavy motion towards
the base of the cake,
getting thinner and lighter
as you go. Do the same
for the top, from the
outside working in.
Step 9:
Starting from the centre of the cake, begin sticking
the chocolate tiles to the buttercream. Try to vary the
colour and size. Follow the chocolate swirls, and use
smaller tiles with larger spaces between as you get to
the bottom.
Step 1: Step 2: Step 3: Step 4:
Level and torte your cake
to get nice even layers. Fill cake with your
favourite fillings. I’ve
filled mine with vanilla
buttercream and different
crushed biscuits and
chocolates. Crumb coat your cake
and place in fridge to
chill. While your cake is setting,
start on your ‘tiles’. Melt
some white chocolate
melts in the microwave
at about 30 second
intervals, stirring in
between.
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