CHERRY CAKE

and Equipment Materials

Module #1

Materials
1 x 7 round cake 100 ml Syrup 1.2 kg ganache 1.5 kg white fondant/sugarpaste 250g each of orange, pink and yellow coloured fondant/sugarpaste 150g of red fondant icing fondant/ sugarpaste Sugarglue Green floristry wire Edible glitter Flower and Leaf Glaze (optional)

Equipment
4 crooked palette knife Serrated bread knife Masonite base board 9 or larger Masonite cake board 7 Pastry brush Scraper Smoothers Rolling Pin Ribbon cutter or small sharp knife Small rectangle piece of thick smooth plastic

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CHERRY CAKE

nd GanachingCake Cutting a
your Round

Module #1

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Attach your smaller cake board to the larger cake board with hot glue or chocolate ganache and put aside to allow to set while you cut your cake. Using the blunt side of your bread knife, create 2 cutting indentations around your cake, ensuring the lines are even and approximately 1 apart. If your cake is uneven or particularly domed on top, even the top out at this point also.

Now with the sharp side of your knife, gently push the knife through the cake, following the indented lines being careful not to saw too much as this will create excess crumbs.

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Brush your 3 tiers with sugar syrup. Using your palette knife spread some ganache on your board and place the bottom third of your cake evenly on it. Spread ganache evenly to each layer of the cake approximately 1cm thick, filling in the edges of the middle tier if necessary with offcuts of the excess cake trimmed from the top of the cake dome.

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Apply ganache around the side of the cake to catch any crumbs. Allow cake to set until chocolate is touch dry. Fill the side of the cake with ganache out to the edge of the 7 board and also creating a lip slightly above the top of the cake.

Scrape of the excess ganache with your scraper ensuring that you hold your scraper at exactly a 90 degree angle.

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Apply ganache to the top using your palette knife, levelling as you go using your scraper as well if necessary. Allow your cake to set until the ganache is firm.

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Taking a bowl of boiling water, dip your tools in the hot water and continue the scraping and smoothing with hot tools until you have a perfectly smooth surface.

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Once you have a perfectly smooth surface, allow your cake to sit (preferably overnight) to allow the chocolate to set before covering.

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CHERRY CAKE

vering your cake Co

Module #1

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Ensure that your work area is clean and dry, paying particular attention to the board around your cake. Brush your cake with a little sugar syrup ensuring you do not have any dripping onto the base board.

Roll your icing onto your rolling pin and place over your cake starting from the base of your cake the furtherest side of you.

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Knead your icing to ensure it has warmed up. Make sure that one side is nice and smooth and flatten gently with your hand into a circular shape. Roll your icing out into a larger circle, you are aiming for a thickness of about 3-4mm.

Smooth any air from the top of the cake with your smoother and work quickly to secure the edges at the top of the cake with your hands.

Then gently secured the sides of the cake down to the base board with your hands and then your plastic smoother.

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CHERRY CAKE

vering your cake Co

Module #1

Using your finger push the icing at the base of the cake firmly into the sides of the cake and then gently cut around the base of your cake with your piece of firm plastic.

Run your hands over to cake looking for any airbubbles. Use a pin to prick the air out and finally smooth the icing allover the cake one last time.

Now take two smoothers, or one smoother and one piece of firm plastic and begin to work the edges of your cake until they are sharp.

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CHERRY CAKE

applying stripes Cutting and

Module #1

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Roll out your coloured icing to a thickness of 3mm thick and cover with plastic. Using a sharp knife or a ribbon cutter cut your stripes to the desired width. Attach to the cake using sugar glue. Continue around the cake until the stripes meet at the back, trim the last two stripes if necessary. Note. If you prefer you can measure the circumference of the cake exactly and cut your stripes accordingly if you would like them to fit perfectly. Alternatively, stripes can be different sizes the whole way around which also looks fun. This is an easier option particularly if only using a knife.

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CHERRY CAKE

Module #1

plying your leibdse board Ap a

and covering th

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Roll out your white icing in a round shape large enough to cover your base board. Using a board the same size as your cake cut a round circle from the middle of your icing.

Using a little sugar syrup or water dampen the board around your cake and place the cut out icing around the sides. Make a clean cut at the join to attach the icing at the back of the cake. Gently rub the icing with your fingers or a smoother until the base board is visible and gently pull away the excess icing. Smooth the edges with your finger. Roll another round piece of icing a little larger than the diameter of your cake. Apply some sugar glue or a little sugar syrup to the top of your cake and about 1 down the sides.

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Place your icing over the top of the cake and secure the edges using the same method as we used for covering the cake.

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Sharpen the edges with your smoothers just a little. Using a knife, cut your icing in a wave motion along the sides of the cake and smooth any rough edges with your finger until smooth.

ng the cherries Maki

Warm up red fondant in your hand until smooth and roll red balls to the desired size of your cherries.

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Indent your cherries slightly., This is where you will insert the green wire.

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Cut a piece of green floristry wire approximately 3cm long and bend slightly. Insert this into the middle of the indent. Paint your cherries with Flower and Leaf glaze if desired.

Place on your cake and sprinkle with a little edible glitter. Cover the edge of your base board with a little ribbon to finish off.

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CHERRY CAKE

Module #1

Recipes

Ganache Recipe
White Ganache Dark Ganache Ingredients: Ingredients: 1 part cream to 3 parts chocolate (example: 1 part cream to 2 parts chocolate (example: 300 ml cream to 900gram chocolate) 600 ml cream to 1.2 kilos chocolate) Method: Heat cream to boiling point, pour over chocolate. cover and let sit to melt for a few minutes. Use a balloon whisk or a hand mixer to mix till smooth. Method: Heat cream to boiling point, pour over chocolate. cover and let sit to melt for a few minutes. Use a balloon whisk or a hand mixer to mix till smooth.

If ganache is still lumpy, microwave for 30 If ganache is still lumpy, microwave for 30 seconds at a time and mix until smooth. seconds at a time and mix until smooth.

Allow to sit overnight at room temperature. Allow to sit overnight at room temperature. Ganache should be peanut butter consistency. Ganache should be peanut butter consistency.

Sugar Syrup
Ingredients: 1 cup (250ml) water 1 cup (220g) caster sugar Method: Place the water and sugar in a small saucepan. Stir over a low heat until the sugar dissolves. Bring to the boil and cook for 2 minutes. Remove from heat. Store in refrigerator in a clean jar

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