FOOD | KNOW-HOW
clear at the top and bottom of the cake. Mix all the sprinkles, stars and honeycomb together in a small bowl. 6 Put the cake (on its plate or board) on a baking tray. Gently press most of the sprinkles onto the caramel frosting to cover, reserving a few for the top of the cake. 7 Brush off any sprinkles that may have stuck above and below the faultline. Remove the cake from the baking tray and chill for 30 mins. 8 Use a palette knife to apply a thick layer of the remaining plain buttercream to cover the cake below the faultline. It doesn’t need to be too neat, just make sure it is a few millimetres thicker than the faultline and overlaps a little. Smooth with the palette knife.
9 Use the remaining buttercream to cover the top sides and the top of the cake, then smooth. You will have ridges around the top edge: with the palette knife, draw these inwards for a neat edge. Chill for 4 hrs. 10 Mix the edible glitter with a drop of sherry (or water) to create a gold paint. With a thin paintbrush, paint the edge of the faultline. Brush the meringues with glitter, then place around the top edge of the cake. Scatter the reserved sprinkles on top. The cake will keep, covered, for up to 5 days. Each serving contains Energy
2333kJ 555kcal 28%
Fat
Saturates
Sugars
Salt
23g 11g 70g 0.3g 33% 53% 78% 5%
of the reference intake. See page 144. Carbohydrate 84g Protein 3g Fibre 2g
COOK’S TIP To save time, me use a food processor to blitz the butter and Trex. Add the remaining buttercream ingredients, then blend until smooth 89