GOODY BAG CAKE

A dream cake - so many sweets spilling out that there is no room for the candle 

MATERIALS

• 15cm ( 6in ) square cake, 
• 25cm ( 10in ) round cake board
• Ikg ( 2lb ) sugarpaste / rolled fondant
• pink, orange & yellow food coloring pastes
• icing/confectioners' sugar in a sugar shaker
• 345g ( 1loz / 1½ cups ) buttercream
•  assorted sweets/candies
• sugar glue 

EQUIPMENT

• large rolling pin
• sharp knife 

GOODY BAG CAKE METHOD:

Color 750g ( 1½lb ) of sugar paste pink and 185g ( 60z ) orange. Using icing sugar to prevent sticking, roll out all the orange sugar paste and 185g ( 60z ) of the pink sugar paste and cut 2.5cm ( 1in ) wide strips. Following the photograph below stick alternate, colored strips over the cake board, trimming excess sugar paste from around the edge Put the covered board aside to dry.

Trim the crust from the cake with a sharp knife and slice the top flat. Cut the cake in half and put one half on top of the other. Trim the cake at the corner to round off. Put buttercream between the two cakes, then spread a thin layer over the surface to help the sugar paste stick.

Using the remaining pink sugar paste roll out and cut a strip measuring  42 x 15cm (17x 6 in). Carefully roll up this pink sugar paste strip, position it against the side of the cake then unroll it around the cake, securing the join with sugar glue.

Pinch around the top edge of the sugar paste to thin and frill the edges of the bag. Dampen your fingers with water when pinching around the top of the bag to help  prevent the sugar paste from cracking and will ensure that the edges remain smooth.

Position the cake in the center of the cake board. Color the remaining sugar paste yellow. Thinly roll out and cut and cut two oblong shapes for the front and the back of the bag. Stick in place with sugar glue, then press different-sized orange and pink balls of sugar paste over the surface, pressing each ball flat.

Fill the top of the bag with a variety of colorful sweets, allowing them to spill out of the bag and on the cake  board, If using boiled sweets, bear in mind that these may start to melt slightly, so don't leave the cake too long before serving. Alternat keep the pretty wrappers on the sweets.

USEFUL TIP

As an alternative, fill the bag with sugar-coated chocolates, and use the chocolates to decorate the bag instead of flattened balls of sugar paste.

Also Read: ADORABLE DOLPHINS CAKE