COVERING CAKE BOARDS
With sugar paste:
Use a cake smoother to give a completely smooth surface. If the sugar paste has not stuck to the cake board, lift the sugar paste around the edge and moisten using a damp paintbrush.
Trim any excess from around the edge, slicing downwards with a sharp knife. You might wish to remove the piece of sugar paste from the area of the cake board on which the cake will sit.
Because the cake is moist, the sugar paste underneath has a tendency to become slightly sticky. Covered boards are best left to dry for at least 12 hours.
With paper:
Use the board as a template by placing it face-down on the back of the paper. Cut around the shape, leaving at least 2.5cm ( lin ) for an overlap. Moisten the cake board edge using a non-toxic glue stick, then smooth overlap around the back, folding or cutting away excess.
To protect the cake
from the paper, cut a layer of greaseproof paper/wax baking paper for the
base of the cake to act as a barrier.
CARVING CAKE
If the cake is to be cut into shapes, store it in an airtight container for at least 6 hours after cooling to allow the texture to settle. Use a sharp, serrated knife when sculpting a shape, trimming a little of the cake at a time to prevent cutting too much. However, if a mistake is made and too much cake is removed, do not worry as it can easily be stuck back on with a dab of buttercream
TRIMMING CAKE BOARD
For a finishing touch to your cake, attach a length of ribbon around the edge of the cake board, using a non-toxic glue stick to secure the ribbon in place. You will need a slightly thicker width of ribbon if the board is covered with sugar paste / rolled fondant.
COLOURING SUGAR PASTE
Add food coloring to the sugar paste / rolled fondant, a little at a time, with a cocktail stick/toothpick. Knead into the sugar paste, adding more until you have the required shade. Wear plastic gloves as the food coloring can stain your hands. Pre-colored packs are obtainable from cake decorating suppliers and many supermarkets.
USING SUGAR PASTE
Knead thoroughly until warm and pliable before rolling out. Roll out onto a work surface covered with a sprinkling of icing/confectioners' sugar and keep moving around after each roll. Roll to a thickness of 3-4mm ( in ), unless otherwise stated.
To lift a piece of rolled-out sugar paste / rolled fondant, lay the large rolling pin or the center and flip over the rolling pin. Lift carefully, position, then roll the sugar paste in place. Use a sharp, plain-edged knife to cut sugar paste. To avoid the paste ' pulling ', cleanly downwards. Keep wiping the blade to remove excess, or a layer of sugar paste will build up and make cuts untidy.
When the sugar paste is dry, polish the surface with your hands to remove excess icing sugar and give it a sheen.
Also Read: Basic Recipes For Kids Party Cakes