Cherry Cake

7/29/2019 Cherry Cake

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MeilsndEqipmn

CHERRYCAKEModl#1

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Materials 1 x 7 round cake

100 ml Syrup

1.2 kg ganache

1.5 kg white ondant/sugarpaste

250g each o orange, pink and yellowcoloured ondant/sugarpaste

150g o red ondant icing ondant/sugarpaste

Sugarglue

Green oristry wire

Edible glitter

Flower and Lea Glaze (optional)

Equipment 4 crooked palette knie

Serrated bread knie

Masonite base board 9 or larger

Masonite cake board 7

Pastry brush

Scraper

Smoothers

Rolling Pin

Ribbon cutter or small sharp knie

Small rectangle piece o thick smoothplastic


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CingndGnching

CHERRYCAKEModl#1


1 Attach your smaller cake board to the larger cake board with hot glue or chocolateganache and put aside to allow to set while you cut your cake.

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Using the blunt side o your bread knie,create 2 cutting indentations aroundyour cake, ensuring the lines are even andapproximately 1 apart. I your cake is une-

ven or particularly domed on top, even thetop out at this point also.

Now with the sharp side o your knie,gently push the knie through the cake,ollowing the indented lines being care-

ul not to saw too much as this will createexcess crumbs.

4 Brush your 3 tiers with sugar syrup.

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Using your palette knie spread some ganache on your board and place the bottom thirdo your cake evenly on it.

6 Spread ganache evenly to each layer o thecake approximately 1cm thick, lling in theedges o the middle tier i necessary withofcuts o the excess cake trimmed rom thetop o the cake dome.

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7 Apply ganache around the side o the cake to catch any crumbs. Allow cake to set untilchocolate is touch dry.

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9 Scrape o the excess ganache with yourscraper ensuring that you hold your scrap-

er at exactly a 90 degree angle.

10 Apply ganache to the top using your

palette knie, levelling as you go using yourscraper as well i necessary. Allow yourcake to set until the ganache is rm.

Fill the side o the cake with ganache outto the edge o the 7 board and also creat-ing a lip slightly above the top o the cake.

11 aking a bowl o boiling water, dip yourtools in the hot water and continue the

scraping and smoothing with hot toolsuntil you have a perectly smooth surace.

12 Once you have a perectly smooth surace, allow your cake to sit (preerably overnight)to allow the chocolate to set beore covering.


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Coveingyouck

CHERRYCAKEModl#1


1 Ensure that your work area is cleanand dry, paying particular attention tothe board around your cake.

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Brush your cake with a little sugar syr-up ensuring you do not have any drip-ping onto the base board.

Knead your icing to ensure it haswarmed up. Make sure that one sideis nice and smooth and atten gentlywith your hand into a circular shape.

Roll your icing out into a larger circle,you are aiming or a thickness o about3-4mm.

Smooth any air rom the top o the

cake with your smoother and workquickly to secure the edges at the topo the cake with your hands.

Ten gently secured the sides o thecake down to the base board with yourhands and then your plastic smoother.

5 Roll your icing onto your rolling pinand place over your cake starting romthe base o your cake the urtherestside o you.


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Coveingyouck

CHERRYCAKEModl#1


8Now take two smoothers, or one

smoother and one piece o rm plasticand begin to work the edges o yourcake until they are sharp.

7 Using your nger push the icing at thebase o the cake rmly into the sideso the cake and then gently cut aroundthe base o your cake with your pieceo rm plastic.

9 Run your hands over to cake lookingor any airbubbles. Use a pin to prickthe air out and nally smooth the icingallover the cake one last time.


7/11

Cingndpplyingstips

CHERRYCAKEModl#1


Roll out your coloured icing to a thick-ness o 3mm thick and cover with plastic.

Using a sharp knie or a ribbon cutter cutyour stripes to the desired width.

Attach to the cake using sugar glue.

Continue around the cake until the stripesmeet at the back, trim the last two stripesi necessary.

Note. I you preer you can measure the

circumerence o the cake exactly and cutyour stripes accordingly i you would likethem to t perectly.

Alternatively, stripes can be diferent sizesthe whole way around which also looksun. Tis is an easier option particularly ionly using a knie.

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Applyingyoulid

CHERRYCAKEModl#1


1 Roll out your white icing in a round shape large enough to cover your base board.

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Using a board the same size as your cakecut a round circle rom the middle o youricing.

Using a little sugar syrup or water damp-en the board around your cake and placethe cut out icing around the sides. Make aclean cut at the join to attach the icing at

the back o the cake. Gently rub the icingwith your ngers or a smoother until thebase board is visible and gently pull awaythe excess icing. Smooth the edges withyour nger.

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Roll another round piece o icing a little larger than the diameter o your cake.

Apply some sugar glue or a little sugar syrup to the top o your cake and about 1 downthe sides.

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Mkinghcheris


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Place your icing over the top o the cakeand secure the edges using the same methodas we used or covering the cake.

Using a knie, cut your icing in a wavemotion along the sides o the cake andsmooth any rough edges with your nger

until smooth.

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Sharpen the edges with your smoothers just a little.

Warm up red ondant in your hand until

smooth and roll red balls to the desiredsize o your cherries.

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2 Indent your cherries slightly., Tis is whereyou will insert the green wire.

Cut a piece o green oristry wire approximately 3cm long and bend slightly. Insert thisinto the middle o the indent.

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Paint your cherries with Flower and Leaglaze i desired.4

Place on your cake and sprinkle with alittle edible glitter. Cover the edge o yourbase board with a little ribbon to nish of.

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RcipsCHERRYCAKE

Modl#1

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Ganache RecipeWhite Ganache

Ingredients: 1 part cream to 3 parts chocolate (example:300 ml cream to 900gram chocolate)

Method: Heat cream to boiling point, pour overchocolate. cover and let sit to melt or a ewminutes. Use a balloon whisk or a hand mixerto mix till smooth.

I ganache is still lumpy, microwave or 30seconds at a time and mix until smooth.

Allow to sit overnight at room temperature.Ganache should be peanut butter consistency.

Dark Ganache

Ingredients: 1 part cream to 2 parts chocolate (example:600 ml cream to 1.2 kilos chocolate)

Method: Heat cream to boiling point, pour overchocolate. cover and let sit to melt or a ewminutes. Use a balloon whisk or a hand mixerto mix till smooth.

I ganache is still lumpy, microwave or 30seconds at a time and mix until smooth.

Allow to sit overnight at room temperature.Ganache should be peanut butter consistency.

Sugar SyrupIngredients: 1 cup (250ml) water 1 cup (220g) caster sugar

Method: Place the water and sugar in a small sauce-pan.

Stir over a low heat until the sugar dissolves.Bring to the boil and cook or 2 minutes.

Remove rom heat. Store in rerigerator in aclean jar

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Cherry Cake