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We ❤ Summer Crafting
Bake a tasty
Layered Cake
Get creative in the kitchen with an impressive bake by Hannah Neal
H
ere we show you how to decorate this pretty cake by Hannah Neal - and if you don’t have a favourite recipe, you can head online to find instructions on how to make Hannah’s carrot and lemon cakes. Using two layers of flavour means that there is something for everyone. Beginner cake decorators can enjoy practising their skills, too, as the finished result looks good if it’s a little bit messy! “The buttercream also looks great left smooth with no top layer, or with the top layer just ruffled up to give a messy texture,” says Hannah. “Plus, remember when you’re making the sunflowers, you rarely see a perfect flower in real life!”
Double layer cake Kit List
EQUIPMENT: ◆ 10” cake drum ◆ 6” thin cake board ◆ Palette knives ◆ 3 dowels (or thick plastic straws) ◆ Small rolling pin ◆ Sunflower cutter ◆ Ball tool ◆ Foam pad ◆ Ribbon INGREDIENTS: ◆ Sunflowers: CMC powder; 100g yellow fondant icing; 50g Brown fondant icing ◆ Lemon buttercream: 300g soft butter; 600g icing sugar; 5tbsp lemon curd ◆ Cream cheese frosting: 100g soft butter; 100g cream cheese; 400g icing sugar
Make the sunflowers
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Add a pinch of CMC powder to approximately 100g of yellow fondant icing so that the icing will set hard. Roll out the icing until thin and even, then cut out 10 sunflower shapes. Place a flower on a foam pad, and use a ball tool to thin out the petals. Start about 1cm in from the tip and pull towards the centre to give it a curl. Do this to each flower, then with a drop of water, layer two flowers together to create five in total. With another drop of water, stick a ball of brown icing in the centre of the flower and push down with your thumb to flatten slightly. Use a sharp tool or a cocktail stick to give it some texture. Turn the sunflower over and place onto something dome shaped, like an egg box, to let the flower dry whilst keeping its shape. Leave the flowers to dry overnight.
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