centurion b-day cake

Comment

Comment by ann pallett on April 12, 2010 at 1:53pm

Hi Jessica, I'm so sorry it's taken all this time to get back to you. I normaly guess the quantities of my sugar paste so this afternoon I weighed everything out, it helps if you have a mixer.
Weigh 830gr icing sugar into the mixing bowl, add 70 gr egg white and 70gr of warmed liquid glucose
Mix together using the beater on slow speed. the mixture can give the machine a hard time!!!!!! so if you fear for your mixer turn out on your work surface and work hard stretching the paste again and again till it becomes a shade whiter.
clean surface, dust with corn flour, roll out and cover your cake.
This amount should cover a 9 inch cake comfortably
good luck and if there is anthing you don't understand just let me know

Comment by Jessica Mahon on March 22, 2010 at 4:41pm

ive tried about every recipe for fondant and sugarpaste and havent had good turn outs. any tips?

Comment by Jessica Mahon on March 21, 2010 at 5:53pm

it was! thank you :)

Comment by ann pallett on March 21, 2010 at 4:19pm

Hi Jessica. first of all I'm from the UK, we use different words and terms. so here we go I'll try and explain as best I can. The little roman guy is made from shop bought fondant, I make him a week in advance, there is a kebab skewer running from the top of his head through one of his feet and into the cake.
The cake is covered with what I call sugar paste. I make this with icing sugar, egg white and liquid glucose.(I think it's an Australian recipe)
hope thats all clear!

Comment by Jessica Mahon on March 21, 2010 at 10:40am

what sis you make the topper out of? and did you use fondant to cover the cake?