Cake! magazine by Australian Cake Decorating Network November 2017 | Page 16

You will need:
• Star cutter • Jam
• 25cm (10 inches) round cake
drum • Assorted small square cutters • 2.9 kg white (Renshaw)
sugarpaste.
• 12cm, 17cm (5 and 7 inches)
round cake boards • Rolling pin • Cake dowels • Pastry brush • Piping bags • Non-toxic glue stick • Writing tubes No.1.5 & No. 2 • 15mm wide red ribbon
Tools and Materials:
• Smoother
• Sugarcraft rolling pin
• Piping tube No.5 or small 8mm • Corn flour bag
circle cutter
• Ruler
• Cocktail sticks
• Scribing tool
Edible Items:
• Dry oasis wrapped in cling film • Madeira sponge cake layers
• Small kitchen knife
12, 17cm
(5, 7 inches) to achieve 12cm
• Small palette knife
(5 inches) in depth.
• Artists’ paintbrush
• Non-stick rolling board
• Buttercream
• Flower and modelling paste
white (Renshaw)
• 160g strengthened* Lincoln
Green (Renshaw) sugarpaste
for the tree
• 125g each of strengthened*
assorted Renshaw colour
sugarpastes for parcels and
decorations
• Green and white royal icing for
attaching decorations
• Pale grey royal icing
• Vegetable shortening
• Icing sugar for dusting
Step 4 – Form the Tree
Step 5 – Measure and Cut
Templates Step 6 – Mark Swags with
Scribing Tool
Measure the circumference
and depth of both tiers. Cut two
accordingly sized lengths of
greaseproof paper. Mark out 6
equal divisions on both lengths.
Fold each template to form a
concertina. Place a round 5 inch
cake tin or board on each folded
length so that the circumference
meets the top two corners. Draw
round to form a scallop and cut out.
Open out templates. Fix templates around each tier with
masking tape. Mark a faint line
along the scalloped edge of the
template using a scribing tool or
cocktail stick. Remove the template
and mark 4.5cm vertical lines from
the highest point of each scallop for
the droppers.
Step 7 – Roll out Swags Step 8 – Fix Swags to Tiers Step 9 – Add ‘Droppers’
Roll thin strings of strengthened
Lincoln green sugarpaste using
your fingers and a smoother. Paint the scribed scallop markings
with a little water and fix the green
strings in place. Adjust with paint
brush. Pipe vertical lines using a number
1.5 writing tube and pale grey royal
icing.
Form a cone from 160g of
strengthened Lincoln green
sugarpaste. Insert a cake dowel
about 8cm into the centre of cone
base to use as a handle. Stand
formed cone in cling film covered
oasis, the dowel will keep the tree
straight whilst drying. Set aside
until firm.
* To strengthen the sugarpaste add CMC powder (Tylose). Knead in ¼ teaspoon
per 150g. Allow to rest overnight and re-knead before use.
Step 1 – Cover the Cake Step 2 – Dowel and Stack the Cake Step 3 – Neaten the Joins
Roll out 400g of white sugarpaste
and cover a 10 inch round drum
base-board. Set aside to dry.
Make 5 and 7 inch Madeira
sponge cakes. Layer with jam and
buttercream on on 5 and 7 inch
boards until 5 inches deep. Crumb
coat tops and sides. Place in fridge
for 30 minutes to firm.
Roll out 1.5kg of white sugarpaste.
Lightly brush surface of 7 inch
cake with cooled boiled water. Lift
sugarpaste over cake taking care
to avoid air pockets. Smooth and
trim. Repeat using 1kg of white
sugarpaste for the 5 inch cake.
Allow icing to firm overnight. Spread a little royal icing onto the
centre of the iced baseboard and
position the 7 inch cake.
Measure and cut 5 dowels so that
they will match the depth of the
iced 7 inch cake. Insert dowels,
placing them evenly inside the
area to be covered by the top tier.
Spread a little royal icing in centre
of cake and place the top tier in
position.
Fill gaps between tiers with white
royal icing using a No.2 writing
tube. Smooth with a damp artists’
paintbrush.