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IN SEASON


a small heavy bowl and carefully remove the cake frame base to make fi nishing off easier. Chill in the fridge for 1 hour, then use a sharp knife to trim off any excess mixture and neaten the cone.


7 Set a little of the ganache aside, then cover the inverted cone with the remainder, using a palette knife to spread it evenly. Return the cone to the fridge for 1 hour until the ganache has hardened.


8 Divide the icing into 700g, 200g and 10g blocks ready for colouring. Following the Colour Right instruction chart, add colour as required to make 700g Summer Sand icing, 200g Summer Blue icing and 10g Summer Red icing. Wrap each individually in cling fi lm until needed.


9 Make a template by wrapping a piece of baking parchment around the cone, marking out the shape and then cutting around it – it should look like a skirt. Lightly dust a fl at surface with icing sugar and roll out the sand icing until it’s large enough to fi t the template on top, then cut to shape with a sharp knife. Score a criss-cross pattern on the icing and wrap it around the cone, trimming off any excess with a sharp knife. If desired, use a cake airbrush kit to lightly


spray brown colour onto the cone to add depth of colour.


10 Melt the white chocolate and, with a small palette knife, spread a layer of chocolate about 1.5cm wide around the edge of the larger end of the cone, then press 100s & 1000s into the chocolate. Reattach the base with the lock nut and turn the cone the right way up.


11 Neaten the edges of the cooled cakes and


cut two-thirds off the top of one, discarding the domed piece. Set aside 40g frosting, then colour the remainder with a few drops of pink colour, swirling the icing gently with a palette knife to create a ripple eff ect. With the cut one on the bottom, sandwich the cakes together with a little frosting and attach them to the top platform with a little more frosting.


12 Smooth pink frosting over the cake with a palette knife then, using a piping bag fi tted with a star nozzle, use the remaining frosting to pipe rosettes around the base. Leave to fi rm up for about 1.5 hours.


13 Melt the remaining ganache until just runny and use a teaspoon to drizzle it down the top of the cake. Leave to set. Make a cherry out of the red icing and vanilla pod or liquorice, pipe a swirl of white frosting on top of the ganache and add the cherry.


14 On a fl at surface, lightly dusted with icing sugar, roll out the blue icing to a 25.5cm circle, cut a 3cm hole in the centre, and slice from the centre to the outside to create a collar. Attach to the base plate with a thin layer of frosting, sprinkle the soft brown sugar around the base of the cone and fi nish off the edge with ribbon.


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