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.
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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
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For more information:
E [email protected]
Join the conversation
P 1300 50 30 40
www.renshawaustralasia.com