Cake! magazine by Australian Cake Decorating Network March 2020 Cake! Magazine | Page 17

Step 16: Put the water filled balloon into a small bowl, that allows half of the balloon to stand above the bowl rim. Step 18: Step 17: Place sugar in the pan, over medium heat and stir continuously. This technique is called the dry method, because it requires no water at all. The sugar will start to melt. Bring the melted caramel to the top and continue to stir. Step 19: Step 20: Step 21: As soon as the sugar is completely melted looks caramel in colour, remove from the heat. Whilst the caramel is hot, dip a spoon into the caramel. Drag the spoon in the same direction, across and over the top of the balloon that stands in the small bowl. Continue till the balloon has several toffee lines over the top of it. In order to make the toffee basket strong, dip the spoon again and drag it the opposite way, across and over the balloon.