Cake! magazine by Australian Cake Decorating Network November 2017 | Page 54

When you need a sugar paste that is Extra ... “Extra” Place the ‘lid’ onto the top of the cake. Press it down gently and give it a little wiggle to remove any air pockets. This top ‘lid’ needs to be in line with the bottom cake board. Use 2 cake scrapers as a guide. Hold each straight edge against both boards all around the cake to make sure they are in line. Don’t forget to check your levels! Using a spatula fill in all the sides of your cake with ganache. Rest your cake scraper on the edge of each of the cake boards and remove any excess ganache. You may need to fill in spaces that you missed the first time. Repeat this process as needed until all the sides are filled with ganache. I leave my ganached cake sitting on the bench overnight to set. now launched in 55 stores across Australia and New Zealand With 12 colours in 250g, and white available across a range of pack sizes 250g 1kg (2x500g) 3kg (3x1kg) 10kg (4x2.5kg) Resealable Tub Resealable Tub Resealable Tub Renshaw Extra, specifi cally formulated to be fi rmer and more elastic, perfect for Australasia’s weather. It can be rolled thinly and gives excellent coverage. The greater elasticity means that it is ideal for covering deep cakes too. For more information: E [email protected] Join the conversation P 1300 50 30 40 www.renshawaustralasia.com