So glad to see you here again!!!!
Last few weeks have been busy, quite a bit (lot) of caking and a lot on the personal home front too.
Made some interesting and for me challenging cakes (successfully) and used a whole lot of my favourite buttercream – the Swiss Meringue buttercream. Still tweaking the buttercream to suit me but all in all – love its taste.
Today I am sharing 2 skills I learnt in the last month.
The Extended tier cake – big brother to the Double Barrel cake – it is indeed another kettle of fish on its own.
I did some homework on this cake – read as many blogs and posts and watched as many You-tube videos as I could get my hands on and got the confidence to tackle this headlong.
Our Extended tier was made of 3 10inch cakes each 3.5inches high – giving a cake 10 inches in diameter and 10.5 inches tall.
The individual layers were crumb coated and refrigerated to harden the crumb coat. The final coat of frosting however was a good skill testing challenge.
The three cakes were stacked one atop the other, dowels inserted in the individual cakes for support (I didn't use a central dowel for this) . One of the challenges was not having the luxury of the refrigerator to harden the final coat (cake too big), I had to leave the cake on the table for the buttercream to firm up, I also didn’t have a 10inch wide bench scrapper (searching for one)
Having decided before hand on the wrap and cover fondant method - my second challenge was rolling out my fondant long and wide enough to go round the extended tier to measure 36 inches in width and 12 inches in height.
Kneading 1.8kg of fondant is no easy job….I really would love a fondant sheeter.... anyone…!!!
Taped 2 fondant mats together to get the desired length, and successful rolled out the fondant – albeit not as thin as I would have liked but not too thick either.
I tried my best to get the fondant onto the cake quickly...….learning – get someone to help you with this part - I sure will next time I embark on such a huge project – the fondant and the rolling pin were quite heavy for me to manoeuvre.
Where the wrap and cover method is used, you have to work quickly to close the seams created before the fondant dries ( I will take pictures on my next project).
The final outcome was great – the 70 year old birthday girl loved her cake.
Still got some work to do perfecting my seams but I sure am in love with the double barrel and extended cakes…for now…..... Come on – place your orders!!!
The wax paper transfer method – one of my all-time favourite cake artists is Jessica Harris – her work is soooooooo clean, precise and neat. I have spent hours and hours purring and browsing her site …thank goodness she doesn’t charge for views.
Got the opportunity to make a Chevron cake and a Stripped cake and decided to use her method. Though a tad time consuming (assuming because it’s my first time) the effect was fantastic. I can’t draw a straight line to save my life (even with a ruler – i chuck it down to short-sightedness) but with this new acquired skill – I am a ‘straight line’ winner.
This method involves getting your required design - try and print this to the width of your cake if covering the whole cake. Tape the design your table, put a clear parchment paper above it. The parchment paper should be smeared lightly in shortening.
Cut out your design from fondant on another sheet and lay on the parchment paper to line with the design underneath the parchment.
Rob some shortening on the top side of the fondant and gently apply this to your cake …..quite simple …not certain I explained it properly.. kindly visit Jessica’s page for more details.
I really enjoyed trying out the wax paper transfer method and urge you to try it, if like me you haven’t.
Here's hoping I imparted something........smiling.
Happy baking & decorating!!!!