Other materials:

• 60 ml water

Work description:
This cake is for 60-80 persons.

Prepare 4 sponge cakes of 10 cm high and 10, 15, 20 and 25 cm intersection. Take a look here or on the package for the preparation method. Fill the sponge cakes as you wish, cover these and the drum with the white fondant and place them on top of each other. Then start with making all the decorations using the moulds and let them dry.

Add 60 ml of water to the 500 grams of sifted mixture for Royal Icing with a stiff consistency. Mix the icing for 7-10 minutes on low speed to a stiff, white icing. The icing is ready when it is bright white, has lost its shine and you can pull peaks that don’t fall back. (If using a hand-held mixer be careful to ensure that it does not jam!)

Place the Wilton coupler in a decorating bag and put nr. 44 on it. Fill the decorating bag with royal icing and create scrolls on the edges of the cake by piping rotatingly. Place number 43 on the coupler and create a smaller scroll above the scroll you already made. Then put the number 2 on the coupler and create a line above the scrolls. Let it dry.

Stick all the decorations you’ve made on the cake and paint them very precisely with the silver metallic paint. Note: don’t start painting until you’ve placed the decorations on the cake. When you paint the decorations before you’ve put them on the cake, your fingers will leave spots of paint on the cake.