Decorating of Cakes

Iced Butterfly Cake

Ingredients :

- Vanilla sponge cake

- 100 grams royal icing

- 400 grams fondant icing

- purple edible glitter gel

- edible copper shimmer dust

- edible icing pen

Cover a four inch sponge in purple fondant and allow it to harden. Using an icing pen, draw a butterfly design on a piece of baking parchment.

Gently place the parchment onto the cake and using a scribing needle, mark a series of small holes along the pattern.

Remove the parchment and pipe royal icing along the dotted lines and allow to set.

Using a soft small brush, gently apply the shimmer dust inside the piped butterflies.

Then carefully pipe on the glitter gel.

Using a scriber needle pull the gel out to the corners to match the butterfly design. To finish the cake, secure a ribbon around the base of the cake using adhesive tape.

Decorating of Cakes

Chocolate Ganache and Raspberry Gateau

Ingredients :

- 3 chocolate sponge cakes

- 400 grams dark chocolate, melted

- 350 ml double cream, whipped

- 110 grams white chocolate shards

- 150 grams raspberries

- icing sugar to dust

Spoon 50 grams of the melted chocolate into a small piping bag and pipe squiggles onto a sheet of greaseproof paper. Leave to set.

Fold the rest of the melted chocolate into the whipped cream and spoon the mixture into a piping bag. Pipe large beads of the ganache onto the first cake to fill the entire surface.

Top with the second cake and repeat the beading to use up another third of the ganache.

Top with the third cake and pipe the rest of the ganache on top. Stud the cake with raspberries.

Position the white chocolate shards between the raspberries. Use a palette knife to lift the chocolate squiggles off the paper and transfer them carefully to the cake.

Dust the cake with a little icing sugar to finish.

Decorating of Cakes

Hand Painted Cake

Ingredients :

- Sponge Vanilla Cake

- 500 grams / 2 cups white fondant

- edible food dust, various colours

- rejuvenator spirit

- ribbon, to decorate

Equipment :

- scriber needle

- paintbrushes

- icing pen

1.Draw a design on parchment using an edible icing pen.

2.Carefully lay the design on the cake and, using a scribing tool, prick the cake along the lines of the design.

3.Remove the parchment and, using the icing pen, draw a faint outline along the marks in the fondant.

4.Take the different coloured dusts and mix with rejuvenator spirit.

5.Use a thin brush to paint the outline of the petals.

6.Carefully fill in the lines using more dust and rejuvenator spirit.

7.Repeat step 5 and 6 for the leaves and the branches. Leave to dry for 2 hours.

  

8. Choose a complementary ribbon to fix along the bottom of the cake and secure using double sided adhesive tape.

Decorating of Cakes

Chocolate Bay Leaf Cake

Ingredients :

- 110 grams / 1 cup dark chocolate, chopped

- 7 fresh bay leaves

- 200 grams  granulated sugar

- 8 hazelnuts

- 2 tablespoons icing sugar

- round chocolate sponge cake

Melt the chocolate in a microwave or bain-marie. Paint the melted chocolate onto the back of the bay leaves and leave to set.

Carefully peel away the leaves from the chocolate.

Stick a cocktail stick into each hazelnut to help coat them in the caramel.

Put the sugar in a heavy bottomed saucepan and heat until it starts to melt around the edges. Gently swirl the pan over the heat until it has all melted.

Dip the hazelnuts into the caramel and leave them to drip upside down over the pan until the caramel has hardened.

Dust the cake with icing sugar. Assemble the leaves and caramel coated hazelnuts on top of the cake.