Stunning Stencilling EDIBLES
EQUIPMENT
Round, filled sponge cake, 18cm (7") deep: 15cm (6") wide
Round cake board, 3mm (1/8"): 15cm (6") Round cake drum: 23cm (9")
Buttercream: 2.25kg (4lb 153/8oz)
Round acrylic disc: 30.5cm (12")
SK Fairtrade Sugarpaste: 150g (51/4oz) Bridal White
Cake smoother
SK Sugar Florist Paste (SFP): 50g (13/4oz) Cream
Half-width floral tape: white
SK Professional Instant Mix Royal Icing: 25g (7/8oz) White Clear alcohol, i.e., vodka or gin SK Edible Silver Leaf, Book of 5 Sheets SK Essentials Edible Glue
Floral wire: 22-gauge white
Cake Pin Every Day' Pin Set: 1 small CelBud: 2cm (3/4") SK Multi Flower Cutter Set 1, Round Petal/ Leaf: 2.5cm (1"), 3.5cm (13/8") and 4cm (11/2") SK-GI Silicone Rose - Tea Veiner: Large Petal
White vegetable fat
Amelie’s Kitchen Stencil: Fern
SK Pastelz Paste Food Colour: Pink Colour Mill Oil Based Food Colouring: Concrete Grey
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MAKING THE BUTTERCREAM When mixing up your buttercream, don’t worry about it not being white. Buttercream is naturally quite creamy in colour, and the dried flowers for this cake are a similar shade so they work well with the pale cream of the buttercream. That being said, if you prefer, you can create a whiter buttercream by adding a tiny dot of purple food colouring (paste or gel) to tone down the yellow pigment. Mix well and add it in very tiny amounts or you will end up with a grey/purple shade. You can also use an edible food colour whitener to help this, if necessary.
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Dried flowers and grasses Turntable Non-stick rolling pins: small and large SK Modelling Tool: Medium Ball SK High-Quality Paintbrushes: nos. 4 and 8 Palette knife LissieLou Metal Side Scraper: Size 0 Plastic side scraper Non-stick board Food-grade foam pad Dimple foam drying tray Small bowls: 4 Cocktail stick Polystyrene dummy 1.5cm (1/2") width satin ribbon: 90cm (351/2") white Non-toxic glue stick
COVERING THE DRUM Roll out 150g (51/4oz) of Bridal White sugarpaste to a 3mm (1/8") thickness. Brush the 23cm (9") drum with a little cooled, boiled water and lay the sugarpaste centrally over the top.
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Smooth over the paste with a cake smoother and trim away any excess from around the edges with a sharp knife.
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Use a non-toxic glue stick to fix the 1.5cm (1/2") white ribbon around the edge of the drum. Set aside to firm for 24 hours.
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COVERING THE CAKE Attach the cake centrally to the cake board, securing in place with a little buttercream. Place the 30.5cm (12") acrylic disc underneath the board and refrigerate for 15 minutes to firm up.
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cakes & sugarcraft
JULY/AUGUST 2022
Once chilled, begin to crumb coat the side of the cake with a thin layer
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