1. Split and fill a round madeira cake
2. Ice the cake with sugarpaste
3. Crimping
4. Sugarpaste decorations
We had to bring a 7 inch round madeira cake to work with.
We started by removing the dome, slicing the cake into 3 levels then filling with jam and buttercream. Using a cake leveller gave a great result. We then rolled out the sugarpaste and covered the cake and board (I found using a turntable made it easier as it was higher).
Once we had smoothed out the sugarpaste to give a professional finish we crimped around the top and the board. There are many different styles of crimper available. Top tip: using a turntable makes it much easier!
Next we used 2 chosen colours of sugarpaste to produce decorations. The first were using different size circle cutters to produce different effects. Then we rolled the two sugarpaste colours together to produce different twisted rope effects to go around the bottom of the cake.
To finish we used double sided tape to attach ribbon to the side of the board.
Next week we are doing sugarpaste flowers and using the plaque cutters.
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