Cake specialists offer advice on a range of topics.
Laced with icing
On the cake created for the National Bakery School 125th anniversary, the string work was piped with a No 1 tube. It requires a steady hand to ensure correct icing consistency so that the ‘lace’ doesn’t break during the drops. Also, keep a No 1 paint brush to hand in order to catch any stray lines.
Jane Hatton, baking lecturer, London South Bank University
Support through stability
When undertaking any large sculpted cake, it is important to consider its structural stability. Use internal supports to allow you to create showstopper creations. Once you’ve stacked and filled your sponge, make sure you allow it time to set in the fridge. A layer of ganache between the sponge and fondant icing can also help to give you more structure. For more delicate areas you can also use a rice crispy mix.
Nicola Bonney, owner, Bonney’s Cakery, Baking Industry Awards Celebration Cake of the Year category finalist
It starts with a sketch
With any big cake, start by gathering images and drawing sketches of how you’d like the cake to look. Then start placing colour into the sketches to make sure the finished cake is balanced.
Amelia Nutting, owner, Shuga Budz, Baking Industry Awards Celebration Cake of the Year category winner
Get creative with colour
When it comes to colour, I mix airbrush, dry dusts and wet paints. Dry dusts are fantastic to emphasise textures.
Karen Mitchell, owner, Sugarlicious Cakes by Karen, Baking Industry Awards Celebration Cake of the Year category finalist