It has been a busy couple of weeks making decorations for this rather splendid cake. It was made possible thanks to the Paul Bradford Designer Cakes tutorial via Craftsy, which we would highly recommend. We had to make a few adjustments due the incredible heat and we used fondant rather than modelling chocolate for the seaweed effect. We also made lots of single anemone shoots, to use as pegs to keep the white chocolate coral from slipping off the fondant due to the heat. We went for a blue theme which would suit a beach wedding, and we also formed our own cone shape from the cut offs for the top of the cake rather than using a polystyrene cone. We used 2 x 10, 2 x 8 and 2 x 6 chocolate sponge cakes, and when it was filled and carved, we did a crumb coat of dark ganache before the main coat of white chocolate ganache. We also made the shells by hand as we didnt have a shell mould. If we are to make this again and use fondant, we would add a thin coat of fondant over the white ganache prior to adding the fondant seaweed.
Posted on: Wed, 13 Aug 2014 08:15:08 +0000
Trending Topics
Recently Viewed Topics
© 2015