This is my friend Emma. Have I mentioned that in my adult life I am surrounded by Emmas? This Emma is a mum from Beau’s year but in Darcey there are three of us Emma Mums. When I used to work at Woman and Home magazine there were 6 working in the office at one time – with freelancers! That’s where the EmmaMT comes from. How else do you distinguish between us all!
Anyway back to the cake! This is probably one of the biggest cakes I’ve made. I mean, I’ve stacked cakes before but for one cake this is the biggest. I learnt quite a few lessons making it too, so I thought I would share my top tips with you.
1. Bake one cake at a time
Making up one 8″ Madeira cake mix for a 10″ tin will give a really great depth to each layer. I also discovered that if I bake each cake with a sheet of silicon paper loosely placed over the top of the tin the cake comes out completely flat. And I mean completely! No raised, cracked, doming and no excess to cut off.
I’ve since covered all my Madeira cakes with silicon paper whilst baking and they have all come out nice and flat. This makes me very happy!
2. Use a cake ruler to get the sides straight
Remember the side scraper I talked about last year? Well, that has become one of my most valuable tools. When it came to covering this cake in buttercream I did it in two stages so that I was sure it was straight. I used the side scraper on each 3/4 layers when I did the crumb coating but when it came to stacking all the cakes together the scraper wasn’t tall enough so, I used a pink cake ruler.
The cake ruler has one straight side and one serated (I must use that serated side for something one day!) It’s pretty sturdy for a piece of plastic and did a great job of making sure the whole cake was smooth and the sides were at a 90º angle. I simply added a thin layer of buttercream to the crumb coating then stood the ruler along the side of the cake and carefully scraped around the side and voila! One tall covered cake!
n.b. I had to remove a shelf in my fridge to get the cake in to chill the buttercream!
3. You can have any colour cake
I played around with getting the icing for this cake the right colour. Emma showed me her colour scheme and I had a drop of her nail varnish for the big night to match it to. That was a first! Teal is a pretty difficult color to match and I had nightmares that when I delivered the cake I was going to find that it was too dark/ too green/ or just plain wrong – but in the end it was perfect! I mixed food colours in turquoise and mint green to get the end result.
When mixing up a strong shade like this it’s a good idea to colour your sugarpaste ahead. Not only will you know you’re happy with the colour, but if you colour the sugarpaste the day before you cover your cake it will be less sticky and more steadfast- or in other words your hands won’t go teal!
Another top tip is to make sure your sugarpaste is pretty thick when you roll it out so when you lift it over the cake any stretching will be hidden and won’t result in a tear. It also means that you’ll be able to smooth it really easily.
4. You can make really gold flowers
These were the first gold flowers I had ever made and I was a little concerned that I wouldn’t be able to get such a shiny, lustre result. The way I did it was by colouring my white modeling paste in Autumn leaf food colouring paste. I then made the flowers and used a gold lustre powder mixed with a little rejeunvanator liquid and painted them all over. I also painted my fingers and most of my kitchen table! Once dry the roses were just as I wanted them. When wet they were a sticky mess that makes everything go gold! So you have been warned. Put the flowers somewhere where you can paint them and move them without actually having to touch them.
I left them to dry overnight.
5. Don’t overstack the cakes!
I made these layers individually, colouring the cake mix before it went into the oven. Then I made sure that each layer was the same depth. The trouble is that cakes are quite heavy and sugarpaste is REALLY heavy so the cakes on the bottom levels became a little compacted. It didn’t effect the taste – just the look.
Next time I will add a thin board inbetween the middle layers with dowels to hold the weight of the top layers. That way they won’t get squished!
So that’s my top tips with this tall rainbow cake. If you have any tips then please leave me a comment below and let me know how you decorate cake. Every little tip makes the decorating so much more fun. and it’s great to share the knowledge, don’t you think?