COOKING COMPANION
Charlotte Crews, aka T e Cake Lady from Exmouth,
Devon, shows how to get sharp edges on a cake - using the upside-down method
Place your crumb-coated or ganached cake on a large cake drum. Ice your cake with your sugar paste and smooth the top and sides with smoothers, cutting away the excess. Place a sheet of
greaseproof paper on the top of the cake followed by another larger drum board. Using the drum boards, fl ip the cake over and remove the larger drum board that the cake was sat on.
Start smoothing the edges of the cake in a downwards motion until the icing meets the greaseproof. Do this all the way around the cake and then trim off the excess with a sharp knife. Repeat this step. Place the drum board back onto the cake and fl ip back. Remove the board and greaseproof and give one fi nal smooth on the top and edges.
A simple way to achieve an amazing look!
Layla Pegado of Bristol’s Layla Pegado
Cakes on why you should consider a ganache drip for cakes
Dripping cakes are the new hit in the cake world. They are easy to make and leave your cakes with that wow eff ect. All you need are two ingredients for the glaze.
GLAZE RECIPE: 150g of good quality dark chocolate 100g of unsalted butter at room temperature
HOW TO MAKE: Melt the chocolate in bain-marie, remove it from the heat and add cubes of butter, one each time. Stir to melt. The cake needs to be cool so leave it in the freezer for about 30 minutes.
GLAZING YOUR CAKE: Spread the glaze around the cake and slowly push it to the edge. Use the back of a spoon to help you.
Tips: the less uniform the dripping, the nicer the eff ect! Have fun and be adventurous with the other decorations! Meringue, chocolate bars, lollipops…they are all allowed!
54 | THE WEST COUNTRY FOODLOVER
Learn how to create a two tone rose swirl cupcake design from Rachel Walker of Bristol’s Custom Cake Classes…
Creating the beautiful, soſt and subtle, piped, two toned buttercream
rose swirl is so simple to achieve. Insert a large
closed star nozzle (preferably the Wilton 2D), into a piping bag. Pop one large spoonful of pink buttercream in to the piping bag and gently fl atten on a hard surface, pushing the pink buttercream up and down the piping bag to create a nice even coating inside the bag.
Now this is the messy bit! Open the bag back up by pinching
at the sides and fold the bag back over your hand. Next, carefully fi ll the piping bag with standard white buttercream, unfold the bag and shake the buttercream down through the middle. Twist the top of the bag and push the buttercream out in to a bowl until both colours come through. When both colours are visible, position the nozzle in the middle
of the cupcake, pipe at a 90 degree angle and gently push until the buttercream attaches. Once the buttercream has attached, it’s time to start moving! Pipe a tight circle around the centre, and carry on moving in circles until you reach the outer edge of the cupcake, stop pushing and detach. Finish with a single sugar paste rose leaf, simplicity at its best: sometimes less is more. And remember, once you’ve mastered this technique, the rose swirl isn’t just for cupcakes! Repeat the design all over a big cake for a gorgeous textured look
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72