Icing the perfect cake…..
Equipment:
- One long and thin rectangular sponge cake
- Portion of soft icing of your choice
- Icing knife
- Teaspoon
- Sugar granules
- Edible silver baubles
- Black food colouring
- Icing sugar
- Liquor
Icing Techniques:
Method one: using your icing knife create small neat ripples that run perpendicular to the long side of the cake. Keep these uniform of size and dimensions
Method two: as above but create bigger waves of icing that differ in size and dimensions
Method three: as above but create the waves that run lengthwise down the long side of the cake
Method four: take a tespoon and scoop out chunks of icing in a random fashion on the surface of the cake
Method five: as above but then fill these divots with a liquor of your choice
Method six: cover the entire surface with sugar granules but don’t compress down
Method seven: cover the surface in a thick layer of loose icing sugar
Method eight: sprinkle the surface with large edible silver baubles and press down so firmly embedded
Method nine: using black food colouring to colour small pieces of icing in different tones of grey; create a patchwork quilt effect on the surface.
Method ten: ensure the icing is very thickly applied and remains sticky to the touch
Yum 😉
