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CHERRY CAKE and Equipment Materials Module #1 Materials • 1 x 7” round cake • 100 ml Syrup • 1. 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 www.2 kg ganache • 1.learncakedecoratingonline.5 kg white fondant/sugarpaste • 250g each of orange.com 2 .
CHERRY CAKE nd GanachingCake Cutting a your Round Module #1 1• 2• 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.learncakedecoratingonline. following the indented lines being careful not to saw too much as this will create excess crumbs. 4• 5• 6• Brush your 3 tiers with sugar syrup. Spread ganache evenly to each layer of the cake approximately 1cm thick. ensuring the lines are even and approximately 1” apart. 3• Now with the sharp side of your knife. Using the blunt side of your bread knife. create 2 “cutting” indentations around your cake. www. even the top out at this point also. If your cake is uneven or particularly domed on top. Using your palette knife spread some ganache on your board and place the bottom third of your cake evenly on it. filling in the edges of the middle tier if necessary with offcuts of the excess cake trimmed from the top of the cake dome. gently push the knife through the cake.com 3 .
allow your cake to sit (preferably overnight) to allow the chocolate to set before covering.com 4 . 9• Scrape of the excess ganache with your scraper ensuring that you hold your scraper at exactly a 90 degree angle. 12• Once you have a perfectly smooth surface.learncakedecoratingonline. dip your tools in the hot water and continue the scraping and smoothing with hot tools until you have a perfectly smooth surface. 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. Allow your cake to set until the ganache is firm. levelling as you go using your scraper as well if necessary. 10• Apply ganache to the top using your palette knife.7• 8• Apply ganache around the side of the cake to catch any crumbs. www. 11• Taking a bowl of boiling water.
6• 3• 4• Knead your icing to ensure it has warmed up. Then gently secured the sides of the cake down to the base board with your hands and then your plastic smoother.CHERRY CAKE vering your cake Co Module #1 1• 2• Ensure that your work area is clean and dry. you are aiming for a thickness of about 3-4mm. 5• Roll your icing onto your rolling pin and place over your cake starting from the base of your cake the furtherest side of you. Make sure that one side is nice and smooth and flatten gently with your hand into a circular shape. 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.learncakedecoratingonline. www.com 5 . 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. Roll your icing out into a larger circle.
8• Now take two smoothers. 9• Run your hands over to cake looking for any airbubbles.CHERRY CAKE vering your cake Co Module #1 7• 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.com 6 . or one smoother and one piece of firm plastic and begin to work the edges of your cake until they are sharp. Use a pin to prick the air out and finally smooth the icing allover the cake one last time. www.learncakedecoratingonline.
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. This is an easier option particularly if only using a knife.com 7 . Continue around the cake until the stripes meet at the back. Attach to the cake using sugar glue. stripes can be different sizes the whole way around which also looks fun. Alternatively.learncakedecoratingonline.CHERRY CAKE applying stripes Cutting and Module #1 1• 2• 3• 4• 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. www. Note. trim the last two stripes if necessary.
CHERRY CAKE Module #1 plying your leibdse board Ap a and covering th 1• 2• 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. Apply some sugar glue or a little sugar syrup to the top of your cake and about 1” down the sides.learncakedecoratingonline. 3• Using a little sugar syrup or water dampen the board around your cake and place the cut out icing around the sides. Smooth the edges with your finger. 4• 5• www. 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.com 8 . Roll another round piece of icing a little larger than the diameter of your cake.
Using a knife. www. ng the cherries Maki 1• Warm up red fondant in your hand until smooth and roll red balls to the desired size of your cherries. 7• 8• Sharpen the edges with your smoothers just a little.6• Place your icing over the top of the cake and secure the edges using the same method as we used for covering the cake.com 9 .learncakedecoratingonline. cut your icing in a wave motion along the sides of the cake and smooth any rough edges with your finger until smooth.
3• 4• Cut a piece of green floristry wire approximately 3cm long and bend slightly. 5• Place on your cake and sprinkle with a little edible glitter.learncakedecoratingonline.2• Indent your cherries slightly. www. Paint your cherries with Flower and Leaf glaze if desired. Cover the edge of your base board with a little ribbon to finish off. Insert this into the middle of the indent.. This is where you will insert the green wire.com 10 .
• Stir over a low heat until the sugar dissolves. cover and let sit to melt for a few minutes.learncakedecoratingonline. cover and let sit to melt for a few minutes. • Remove from heat. • If ganache is still lumpy. • Allow to sit overnight at room temperature. seconds at a time and mix until smooth. • Allow to sit overnight at room temperature. Sugar Syrup Ingredients: • 1 cup (250ml) water • 1 cup (220g) caster sugar Method: • Place the water and sugar in a small saucepan. Bring to the boil and cook for 2 minutes. microwave for 30 • If ganache is still lumpy. Use a balloon whisk or a hand mixer to mix till smooth. Ganache should be peanut butter consistency. pour over chocolate. microwave for 30 seconds at a time and mix until smooth. Store in refrigerator in a clean jar www. Method: • Heat cream to boiling point.2 kilos chocolate) Method: • Heat cream to boiling point. Use a balloon whisk or a hand mixer to mix till smooth. Ganache should be peanut butter consistency.com 11 .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. pour over chocolate.
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