CROWNING GLORY CAKE

 Any party will be enhanced with this jeweled crown 

MATERIALS

• .20cm ( 8in ) round cake,
• .20cm ( 8in ) round cake board
•  375g ( 12oz / 1 ½  cups ) buttercream
•  1.25kg ( 2½lb ) sugarpaste / rolled fondant
•  icing/confectioners' sugar in a sugar shaker red food coloring paste
•  155g ( 5oz / 2/3 cup ) royal icing
•  fruit-flavored sweets/candies 

EQUIPMENT

• large rolling pin
• sharp knife
• gold card
• scissors
• templates
• piping bag

 CROWNING GLORY CAKE METHOD:

Trim the crust from the cake, keeping the top of the cake rounded where it has risen Split the cake in two and fill it with buttercream, then spread a layer of buttercream over the surface of the cake to help the sugarpaste stick,

Thinly roll out 500g ( 1 lb ) of white sugarpaste and cover the cake completely stretching out any pleats around the sides, smoothing down and trimming excess Don't worry about an uneven surface. this layer seals in crumbs and will be covered with decoration

Position the cake in the center of the cake board. Color 250g ( 8oz ) of sugarpaste red. Thinly roll out the red sugarpaste and place it over the cake ensuring the sugarpaste to lie in folds and pleats for a fabric effect.

Using the templates cut out the crown pieces, cutting circles the number required ( the pieces are stuck back to back to prevent the crown from being white on the inside ). Stick the backs of the crown pieces together using dabs of royal icing, then stick to the cake sides with royal icing, holding in place for a few seconds until secure.

Roll out the remaining white sugarpaste into a strip and stick it around the base of the cake with royal icing, pinching the surface to give a fur effect. Stick all the sweets in place around the white sugarpaste with royal icing

USEFUL TIP

If you would like to add ribbon banding to the edge of the cake board, apply it before decorating the cake sides.

Also Read: CASTLE GUARDS CAKE