How to Make a Birthday Present Cake

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06:05

1. Icing the Cake

To start the creation of the Birthday Present Cake cake, you will need to stack two 6” square cakes, ganache them and then you can move onto the icing phase covered at the start of this lesson. To see exactly how to do this please refer to this course – Jimmy Choo Shoe

The boxed present section of the cake is then covered with a vintage cream coloured sugarpaste, of course if you prefer you can opt to use white sugarpaste for this. Covering in panels will make for a much sharper and neater finish on the cake.

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2. Icing the Cake (Continued)

Prepare the board for your cake by first gluing the board and carefully placing some rolled out ivory sugarpaste.

Trim the edges of the sugarpaste with a sharp knife then run your fingertips along the edges to soften them.

A button design is pressed into the sugarpaste using a button trim mould from FMM available here – http://www.fmmsugarcraft.com/products.php?product=Straight-Frill-13%252d16

Duck egg blue sugarpaste is used to create stripes for the cake, add a small amount of tylose powder to this to help it firm up if the sugarpaste feels too soft. A ribbon cutter is a very useful tool to cut even stripes, set this to around 1¼” (approx 3.2cm) in thickness.

Attach the sugarpaste stripes vertically to the cake with the help of a set square to get everything looking neat and straight.

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3. Icing the Top

Cut away the stripes so they equal 10cm (approx 4”) in height, this creates the perfect area for the box lid.

Apply an edible glue to the top of the cake in preparation for the lid, this ensures a nice neat and secure finish. More duck egg blue sugarpaste is rolled out to form the top piece (to about 3-4mm thickness) then, cut this approximately to the size of the box lid and trim off any excess once the sugarpaste is on the cake.

Four horizontal strips of duck egg blue are added to finish the box lid, to create these measure the thickness needed and follow the same steps as used to make the stripes in lesson 2.

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