Page 58 - PastryNA2012_2

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Creative Cakes
56 Pastry & Baking North America
1. Whip 75g of egg white and 63g sugar
to medium stiff peaks.
2. Sieve 113g of icing sugar and 90g
ground almonds together.
3. Mix icing sugar and ground almonds
to egg whites and fold until it
resembles magma.
4. Color as desired and fill into piping
bags with a round nozzle.
5. Pipe mixture onto mini macaron
silpat template and bake for 12 to 15
minutes in a 250°F oven.
6. Cover a cake board with Satin Ice
white fondant and crimp the sides
of the board.
7. Roll and cover a 10”, 8” and 6”
round cakes with white Satin
Ice fondant.
8. Trim off excess fondant and
smooth sides.
9. Mark the size of an 8” pan
onto the top of the 10”
covered cake.
10. Measure and cut dowel rods to
the required height.
11. Insert appropriate amount
of dowel rods into the cake
tier for support and repeat
the same steps for the next
8” tier.
1.
4.
8.
11.
2.
5.
9.
3.
7.
10.
6.