Tutorial - Two tier Tiffany blue cake

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Author: Louise Wilson

The Tiffany blue guide was written for a class that we no longer run, it has 41 pages, and gives you written and photographed instructions on making this cake.

We start by cover all the basic information such as material and tools list, a little helpful advice on different pastes and making your own edible glue, 3 pages of tips on Royal Icing including using premixed powder, colouring and storing your Royal Icing. We have also included in this guide a snippet from our Mini colour guide on how to colour your paste without getting any stain on your hands!

Next we move onto the cake - how to level, fill and cover your cake, how to cover a dummy cake (great tips in here!) and two different ways to cover your board after you have placed your cake on it (saves sugarpaste!).

This guide also covers dowelling, and two templates that you can print to ensure you place your dowels in the best position to support the cake above (one for round and one for sqaure cakes).

Then we move onto the buttons and blossoms that decorate this pretty cake - using moulds, and how to get the paste out cleanly, creating blossom flowers and buttons, then finally we teach you how to add a little exctra embellishment using royal icing to add piped details.

A great all in one booklet for beginners, who want to get ahead with some of Lou's amazing tips from her 25 years of experience.

This item is a downloadable product and will be available for you to download immediatly on purchase.

1 Review

  • 3
    2 Tier Cake baking and tips

    Published by Cheryl Holworthy on 9th Mar 2015

    Great guidelines, stuffed with detailed info. One need not attend a course after this booklet!

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