Cake! magazine by Australian Cake Decorating Network March 2020 Cake! Magazine | Page 17

Step 16:
Put the water filled
balloon into a small
bowl, that allows half
of the balloon to stand
above the bowl rim.
Step 18:
Step 17:
Place sugar in the pan, over medium heat and
stir continuously. This technique is called the dry
method, because it requires no water at all. The sugar will start to
melt. Bring the melted
caramel to the top and
continue to stir.
Step 19: Step 20: Step 21:
As soon as the sugar
is completely melted
looks caramel in colour,
remove from the heat. Whilst the caramel is
hot, dip a spoon into the
caramel. Drag the spoon
in the same direction,
across and over the
top of the balloon that
stands in the small bowl.
Continue till the balloon
has several toffee lines
over the top of it. In order to make the
toffee basket strong, dip
the spoon again and
drag it the opposite way,
across and over the
balloon.