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Want to learn how to cover your layer cakes with sugarpaste and get perfect, professional looking finishes? My mate Sally (Head of the Crumbs & Doilies kitchen) is here to show you her tips and tricks to ensure you get it right every time!
What you’ll need:
4 layers of sponge (we used Madeira cake)
Buttercream & Jam
Sugarpaste/Fondant
White chocolate ganache (check back next week for recipe!)
Palette knives (big straight and small off-set)
Piping bags with large round nozzle
Cake scraper
Cake board/drum
Books!
non-stick rolling pin
Non-stick board
Corn flour
Mini palette knife/small sharp knife
Turntable
Cake smoothers ( one straight an one right angled)
A pin!
Scalpel
Ribbon
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MY INSTAGRAM: @jemmajemma (watch out for the occasional swear word and lots of pics of food and dogs) and @cupcakejemma
CAKESTAGRAM: @crumbsanddoilies
THE CAKE BOOK: http://cupcakejemma.com
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MORE CAKE: http://www.crumbsanddoilies.co.uk
MORE FOODTUBE: http://crmbs.co/XLWc
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VISIT OUR SHOP –
Crumbs & Doilies
1 Kingly Court
London
W1B 5PW
