Sample Project From Decorating Christmas Cakes

About this project
Published

Time
Time:3h00
Difficulty
Tricky
Crafts
CookingBakingFood Decoration

Posted By

Unknown Location
2011
Miranda Mermaid
Buttonhole Wheel Stitch
Pistil Stitch
French Knot
Decorating Christmas Cakes

Stylish and eye-catching, this makes a beautiful wedding cake as well as a gorgeous centrepiece for the Christmas table. The stacking and carving techniques used here open up a whole range of potential designs and changing the way the wafer paper is cut will give an entirely different effect. This one is always much admired at wedding shows with its feathered effect suggesting an angel’s wings and, displayed on a mirror with swarovski crystals, it is stunning.

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Decorating Christmas Cakes by Paul Bradford

Published by Search Press

In this decorator’s resource, renowned sugarcrafter Paul Bradford demonstrates all the skills and techniques needed to decorate stunning cakes for the festive season. Full of beauty, impact, and humor, Bradford begins with step-by-step instructions on how to model basic shapes in sugarpaste to create figures such as a Santa, a penguin, and a rose; covering a cake with ganache, icing a cake and board; and applying ribbons. This work then presents 14 unique projects idally suited for the Christmas season, including a traditional gingerbread house, a whimsical wedding cake, a snowball fight, an angel, an igloo with penguins, and a depiction of Santa on his own vacation. Hundreds of stunning, full-color photos buttress the instructional text, making this the perfect option for cake decorators looking to add to the spirit of the holiday season.

© 2018 Paul Bradford / Search Press · Reproduced with permission. · Copyright Text for Decorating Christmas Cakes - Paul Bradford & David Brice


Recipe

  • How to decorate a seasonal cake. Angel Cake - Step 1
    Step 1

    Level all the cakes and fill them with ganache. Push eight dowels through the bottom 20.3cm (8in) cake, 2.5cm (1in) from the edge, right down to the board. Start at 12, 6, 3 and 9 o'clock, then fill in the gaps, and add a dowel in the middle. Mark the dowels at the level the cake comes to with edible pen.

  • How to decorate a seasonal cake. Angel Cake - Step 2
    Step 2

    Take each dowel out and trim it to that level with wire cutters. You can sand the ends if they are wooden. Put the dowels back in the holes.

  • How to decorate a seasonal cake. Angel Cake - Step 3
    Step 3

    Spread ganache on the top of the cake to hide the dowels. Place a 17.8cm (7in) cake card on top and add ganache on top of this.

  • How to decorate a seasonal cake. Angel Cake - Step 4
    Step 4

    Place the second 20.3cm (8in) cake on top and then the 10cm (4in) cake card. Mark round this with a sharp tool. Push in the remaining lengths of dowel as before, in the middle and round the 10cm (4in) ring. Mark the height of the cake with edible pen, trim and replace as before.

  • How to decorate a seasonal cake. Angel Cake - Step 5
    Step 5

    Spread ganache on top to hide the dowels, then add the cake card and spread ganache on top.

  • How to decorate a seasonal cake. Angel Cake - Step 6
    Step 6

    Place one of the smaller cakes on top and mark round a 7.6cm (3in) cake card. As before, push in the remaining lengths of dowel in the middle and round the 7.6cm (3in) ring, mark and trim them to length and replace them, then place the final cake on top. Chill in the fridge.

  • How to decorate a seasonal cake. Angel Cake - Step 7
    Step 7

    Use a 20.3cm (8in) ready-made cake cone or make one as follows. Cut a circle 40.6cm (16in) in diameter from card, cut it in half and fold and tape into a cone 20.3cm (8in) tall. Draw round the base on card.

  • How to decorate a seasonal cake. Angel Cake - Step 8
    Step 8

    Draw tabs as shown, cut out the base and stick it to the cone with sticky tape.

  • How to decorate a seasonal cake. Angel Cake - Step 9
    Step 9

    Place the stacked cakes on a turntable with the cone on top, ready for carving

  • How to decorate a seasonal cake. Angel Cake - Step 10
    Step 10

    Dip a large knife in boiling water and begin carving, cutting an angle from the base of the cone to the base of the bottom cake. Keep wetting the knife so that it does not tear the cake.

  • How to decorate a seasonal cake. Angel Cake - Step 11
    Step 11

    Keep carving until you achieve an even cone shape, and then tidy up the edges.

  • How to decorate a seasonal cake. Angel Cake - Step 12
    Step 12

    Cover the layered whole cake and cone with ganache and chill.

  • How to decorate a seasonal cake. Angel Cake - Step 13
    Step 13

    The ganached cake.

  • How to decorate a seasonal cake. Angel Cake - Step 14
    Step 14

    Smooth the chilled ganache with a palette knife dipped in hot water.

  • How to decorate a seasonal cake. Angel Cake - Step 15
    Step 15

    Roll out white sugarpaste, lift it on a rolling pin and and offer it up to the cake.

  • How to decorate a seasonal cake. Angel Cake - Step 16
    Step 16

    Flip the sugarpaste over the top of the cake and wrap it round.

  • How to decorate a seasonal cake. Angel Cake - Step 17
    Step 17

    Trim off the excess with a small knife to create a neat join.

  • How to decorate a seasonal cake. Angel Cake - Step 18
    Step 18

    If there is a gap, create a patch to roughly the right size and shape and place this over it.

  • How to decorate a seasonal cake. Angel Cake - Step 19
    Step 19

    Trim to size to create neat joins. Smooth the sugarpaste with a smoother.

  • How to decorate a seasonal cake. Angel Cake - Step 20
    Step 20

    Cut triangles roughly 9cm (3½in high) and 4cm (1½in) wide at the base from sixty-four of the sheets of edible wafer paper. I do this by eye. Cut smaller ones 6.3cm (2½in high) and 2.5cm (1in) wide at the base from the remaining twenty sheets.

  • How to decorate a seasonal cake. Angel Cake - Step 21
    Step 21

    Use a piping bag to pipe a line of royal icing at the base of each triangle.

  • How to decorate a seasonal cake. Angel Cake - Step 22
    Step 22

    Stick the smaller triangles from the top, overlapping, until about 7.6cm (3in) down.

  • How to decorate a seasonal cake. Angel Cake - Step 23
    Step 23

    Then begin sticking on the larger triangles as shown. Cover the whole cake.

  • How to decorate a seasonal cake. Angel Cake - Step 24
    Step 24

    Roll out white flower paste and sprinkle it with edible glitter. Tip up the flower paste sheet to spread the glitter evenly.

  • How to decorate a seasonal cake. Angel Cake - Step 25
    Step 25

    Tip the excess back in the glitter pot. Use a snowflake plunge cutter to cut out snowflakes. Push down, wiggle, then push the plunger. Remove the snowflake from the cutter by pushing with your thumb. Make three sizes and leave them to dry overnight.

  • How to decorate a seasonal cake. Angel Cake - Step 26
    Step 26

    Where you are going to stick on a snowflake, first stick back the feather triangle with royal icing, so that it isn't weighed down. Stick on the snowflake with royal icing.

  • How to decorate a seasonal cake. Angel Cake - Step 27
    Step 27

    Allow two hours for the cake to set, then place it on a circular mirror for display. Decorate it with coils of crimped 26 gauge silver wire, hooked over the feathers. Place more snowflakes on the mirror. To make the star on top, feed 20 gauge wire through a big snowflake.

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