Cake! magazine by Australian Cake Decorating Network May 2015 | Page 24

Step 3:

Step 1:

Step 4:
Turn the cake up on its
side and insert a vodka
dipped dowl in to the
centre of the cake for
support. Cut of the excess
so it sits level with the
cake.

After baking a 7” square
cake, trim off the edges to
make it a 6” cake & divide
it in to 4 equal sections
using a sharp knife on to
a piece of greaseproof
paper.

Step 2:
Stand the cake up on
its side and stack each
cake slice on top of each
other filling buttercream
between each section.

Using a blob of
buttercream, place a 6”
card to the back of the
cake then lay it down and
spread the remaining
buttercream all around the
cake and allow to set.

Step 5:

Step 6:

Step 7:

Step 8:

Roll out 800g of white
sugar paste and drape
over the butter creamed
cake. Trim off the excess
with a pizza wheel cutter
and smooth the top and
edges with bellissimo
cake smoothers to create
a sharp edge.

Set the cake aside
and take a square of
greaseproof paper. Draw
the design on to the paper
with a pencil including all
of the shading details.

Position the drawn design
on to the top of the cake.
Using the Dresden tool,
trace over the outline
using enough pressure
to make an indentation
but not too much that it
pierces the paper. Be
careful not to press your
fingers into the paste while
holding the paper in place.

Mix half a teaspoon of
black food dust with a few
drops of vodka. Using a
No 1 paint brush, start to
paint a faint line around
the indentations made
previously, to show the
whole outline.