CAUt AND OECOftAllON
2x 15cm(6«n) heart-shaped cakes (soo p.11) 35cm (14in) round cake boa-'d
l.Skg (3lb) sogarpaslc (roMed fondant)
Btue. red, black and crcam food cofounng pastes
375g (1202/17- cups) buttercream
155g (5oz) modcllmg pasie
7.5cm (3in) sugar sttck or raw. dned spaghetti
Sogar giue
Icing (confcclioners) sugar in a sugar shaker
Yellow and dark cream dusting powders (pelal dust/blosscm tinl)
CAKE BOARO AND CAKE
-J Coiour 500g (llb) of the sugarpaste (rolted I fondant) blue. Roli this out and covęr the cake board. tnmming excess from around the edge. then put it aside to dry. Trim the crust from both cakes and shce the tops fiat.
Cut a layer m one cake. making one pan twtce the depth of the other. Tnm around ihe edge of the deeper layer to make it siightly smalier and then do the same for the shallow layer. making it smalter still. Cut the other cake into two layers and then sandwich it back togeiher with buttercream. This v/iii be the mam cake.
Spread the surface of aii three cakes with buttercream to help the sugarpaste sUck
Tha thrcc heart cakes aro madę from two, as one ca ko is cut into two difforont levcls.
3
FOUIPtftHT
Largo and smali rolling pins
Smatl knifc
Smali pieces ot foamsponge
Medium and fine pamtbrushes
A few cocktail stcks (toothpicks)
Medium brush (or glue
Temptale (sec p93)
Colour 1kg (2ib) of the sugarpaste red. Roli out 500g (llb) and cover the large heart cake completeiy. smoothmg around the shape and tnmming any excess from around the base Carefully posttion this cake on the cake board Cover the remaming two cakes using 3/5g (12oz) of the red sugarpaste and arrange them on the cake board. Wrth the remaining red. model different-sized heart shapes and use to decorate around the cakes.
To make a rfocor.il/vc heart. model a teardrop Shape, use a knifn to cut a slit at the top and then smooth either sido.
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