Would-be pirates will go goggle-eyed over this skull and crossbones
SKULL & CROSSBONES CAKE
MATERIALS
- 1 x 20cm ( 8in ) & 1 x 15cm ( 6in ) round cakes
- 35cm ( 14in ) square cake board
- 2kg ( 4lb ) sugarpaste / rolled fondant
- black food coloring paste
- icing/confectioners' sugar in a sugar shaker
- 375g ( 12oz / 1½ cups ) buttercream
EQUIPMENT.
- large rolling pin
- sharp knife
- templates
SKULL & CROSSBONES CAKE METHOD:
Color 625g ( 1 ¼ lb ) of sugarpaste black Using icing sugar to prevent sticking roll out 500g (1lb) of black sugar paste and cover the cake board trimming the excess from around the edge. Put the covered cake board aside to dry.
Tom the crust from each cake and slice the
tops flat. Cut a 2.5cm ( 1 in ) wedge away from the side of each cake then trim around the top edges of
both cakes to round off. Spread the surface of the cakes with buttercream,
then position them on the cake board with the two cut edges pressed together.
Roll out 1kg ( 2lb ) of
white sugarpaste and cover the cake completely, trimming carefully around the
base. Using the templates, cut out the eyes, nose, and mouth from the top of
the cake. Thinly roll out black sugarpaste and cut shapes to fill the spaces.
Roll two small balls of white sugarpaste for the eyes, then roll out and cut
the teeth.
To make the bones, roll
four thick sausages of white sugarpaste, keeping a rounded end on each. Make
a small cut in each rounded end and smooth to remove ridges, then position on
the cake board at the sides of the skull
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