TREASURE MAP CAKE
MATERIALS.
- 20cm ( 8in ) round cake,
- 30cm ( 12in ) round cake board.
- 410g ( 13oz / 1 2/3 cups ) buttercream rolled fondant
- golden brown & blue food coloring pastes
- icing/confectioners' sugar in a sugar shake
- light brown sugar
- foil - covered chocolate coins
- black food coloring pen
- edible gold sparkle powder/petal dust/blossom tint
- 1 kg ( 2lb ) sugarpaste
EQUIPMENT
- large rolling pin
- sharp knife
- gold embroidery thread
- medium paintbrush
TREASURE MAP CAKE METHOD:
Trim the crust from the cake and slice the top flat. Split the cake in two and sandwich together with buttercream, then position it on the cake board. Spread a layer of buttercream over the surface of the cake to help the sugarpaste stick
Color 875g ( 1 ¾ lb )
of sugarpaste golden brown Using icing sugar to prevent sticking roll out and
cover the cake and the board completely smoothing the sugarpaste around the
shape of the cake. Trim the excess from around the cake board edge. Place a
length of gold embroidery thread over the top of the cake,
Color the remaining
sugarpaste cream using a tiny amount of golden brown food coloring Thinly roll
out and cut an 18cm ( 7in ) square to create the treasure map. Make different-sized cuts along the top and bottom edges. Roll up one side of the map and
position it on the cake. Arrange the gold thread ends over the map.
Sprinkle some light
brown sugar around the cake and position all the gold coins. Leave the cake to
dry, then draw on the map using the black food coloring pen and paint with
diluted blue and golden brown food coloring pastes. Finally, brush the cake
with gold sparkle powder.
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