Presentation Board and Cake
Thursday, 6 December 2012
Week 11
Areas covered:-
1) Stacking
2) Drapes
I used a 8 inch round fruit cake for the base and a 5inch round fruit cake for the top tier. The bottom tier had been marzipanned and iced beforehand and the top tier just marzipanned.
We iced the top tier in the lesson to ensure the icing was soft. We used a spare cake board the same size as our top tier with a scribe to outline the area on the top of the bottom cake. We then used 5 dowels measured and cut to the cakes depth. Royal icing was then used to fix the top tier to the bottom.
A smoother was then used on the top tier to make the icing cover the gap. I then used holly leaves and reindeer to decorate.
We then made a drape using coloured modelling paste and a textured rolling pin. This was then attached to the cake. Our burst made in week 3 was then added to the top.
1) Stacking
2) Drapes
I used a 8 inch round fruit cake for the base and a 5inch round fruit cake for the top tier. The bottom tier had been marzipanned and iced beforehand and the top tier just marzipanned.
We iced the top tier in the lesson to ensure the icing was soft. We used a spare cake board the same size as our top tier with a scribe to outline the area on the top of the bottom cake. We then used 5 dowels measured and cut to the cakes depth. Royal icing was then used to fix the top tier to the bottom.
A smoother was then used on the top tier to make the icing cover the gap. I then used holly leaves and reindeer to decorate.
We then made a drape using coloured modelling paste and a textured rolling pin. This was then attached to the cake. Our burst made in week 3 was then added to the top.
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