This tutorial will show you how I created the flower used for the topper on my birthday cake. This technique is so unbelievable easy that anyone can do it. And I mean anyone.
This makes use of an age-old technique that has been used in craft projects to create a whole plethora of hollow, spherical objects. Most of us have used this to create papier-mâché creatures or ornaments at some point in our lives, so translating this process to the world of edible creations is a small step.
This technique can be used not just for flowers, but also for making edible dessert cups.
Time for a photo-spammy tutorial…
Cake layering is one of those things a lot of us hate. It takes great knife skill, a great knife and practise. Many of use end up spending lots on cake decorating equipment to make the process perfect.
I was one of them. I wasn’t too bad at eyeballing it, but my knife would often dip towards the back and I would be left with a cake that had to be stacked exactly how it was cut in order to achieve a remotely level cake. For tiered cakes, this just did not cut it (whoa, pun). So I spent $50 on Wilton’s Large Cake Leveler and I can unreservedly say it is the biggest waste of money I have encountered since emptying my pockets on cake decorating equipment. It sits at the back of my cupboard collecting dust. The blade simply bows and what happened was that I ended up with cakes that were cut on a massive diagonal. The beautiful, flawlessly layered cakes it promised are, I am convinced, unachievable with this contraption.
So what if I told you you could perfectly layer a cake with this…
After posting my Spotlight cake, commented saying saying she'd had trouble with the MMF. I'd heard a lot of people say the same thing in the past. So here's a blow by blow account how I do it, with pictures included.
Disclaimer: I always cook by feel, rather than exact quantities. Fondant especially cannot be measured accurately. Hence, I cannot give you exact amounts, but I can give you a rough ratio from which to go by.
Here we go!