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GEMSTONE CAKE
Level: Intermediate
What you'll need:
- Sprinks Isomalt Crystals
- Spartys Silicone Gem Mould
- 6mm Ribbon
- Frosted cake — we used a 6-inch round plus extra frosting for piping.
- Maraschino Cherries (with stems)
- Gel Food colour
- Piping bag
- Piping tips:
- Loyal sc/10
- Loyal 127
- Roberts Edible Glitter
- Skewers
Instructions
Reference the downloadable project sheet for project pattern diagrams.
Step 1
Make isomalt according to the instructions - this is extremely hot. Please be careful. Pour some isomalt into a heatproof dish and colour with gel food colour, using a skewer to mix.
Pro tip: Use the tip of the skewer to take some colour and mix through, the tiniest amount will achieve a vibrant result. A skewer also saves your spoons from becoming stuck in the isomalt if it cools too quickly.
Step 2
Carefully pour some isomalt into the gem mould and allow to completely harden. If the mix becomes too thick and doesn't pour in a thin stream, warm the isomalt in the microwave on 20-second bursts.
Step 3
Demould the isomalt when completely set, it should not be warm. To release, pull and stretch the silicone mould and push out of the mould, paying particular attention to any areas that might be fragile.
Create the gems in all colours of your choosing. The gems can be arranged on the side of your frosted cake - mixing shapes and colours will achieve the best results.
Step 4
Add piping along the bottom and along the top of the cake with the extra frosting, and piping tip 127. Practice with the template provided, it's important to keep the piping tip parallel to the board and top of cake for the best-looking frill.
Pro tip: Leave a space between the cake and the piping on the board, this will be filled later with extra piping.
Step 5
Using piping tip SC/10 and a piping bag filled with your frosting, pipe a shell border along the top and bottom edges. We have attached a template for you to practice.
Pro tip: When practising, hold the piping tip at the widest point of the teardrop. Squeeze and fill the space and then pull away to create the peak, your frosting should be soft and not firm
Step 6
Dip or brush the edible gold glitter onto the cherries. Spacing evenly, add cherries to the cake with the stems standing upright.
Pro tip: Pat dry the cherries before this step. It will help prevent any juice from running down your cake. Tie satin ribbon into bows, allow extra ribbon so the bow has longer tails
