Decorating ingredients
- 1 kg Renshaw Cool Grey Ready to Roll Icing
- 250 g Renshaw Grey Ready To Roll Icing
- 400 g Renshaw Royal Icing Pot
- Rainbow Dust Paint Metallic Light Gold
- Rainbow Dust Tylo Powder
- 6" round x 8" deep cake stacked, filled and coated with ganache
- Rainbow Dust ProGel Lime Green
- Rainbow Dust ProGel Olive Green
- 1 Egg
- 13 g Caster Sugar
- 30 g Honey
- 25 g Plain Flour
- 4 g Baking Powder
Renshaw products used
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Instructions
Prepare your Equipment:
Step 1
You will need: Tin Foil, Dresden tool, Knife, Rolling Pin, Icing sugar, Top and side smoothers, Flexi smoothers, Paint palette, Fine paintbrush, Handheld mixer, Microwave, Spatula, 10” square cake board, Piping bag, Spray bottle filled with cooled boiled water
MAKING THE EDIBLE MOSS:
Step 2
Whisk the sugar and eggs in a bowl using a handheld mixer. Add honey and whisk until pale. Add a small amount of Lime Green and Olive Green ProGel until desired colour is reached.
Step 3
Sieve the flour and baking powder into the mix and fold in with a spoon. Transfer to a clean plastic bowl or Tupperware. Microwave for 2 minutes at 800w.
Step 4
Leave to cool then tear to the desired size. 🌟Top tip: Try combining different greens in the ProGel range for various colours of edible moss.
DECORATION:
Step 5
Knead Cool Grey on a clean, dry surface until smooth and pliable. Add 3tsp of Tylo Powder to the Icing and knead in well.
Step 6
Knead the Grey Icing and roll both icings into sausages of different sizes and twist together until marbled.
Step 7
Cover using the top and sides method. For the top, pin out ¼ of the Icing on a surface lightly dusted with icing sugar to 4-5mm thick. Spritz the top of the cake and adhere the Icing. Trim around the edges.
Step 8
Pin out the rest of the Icing into a rectangle shape 20” long x 9” wide. Spritz the sides of the cake and wrap around the Icing. Smooth and trim any excess.
Step 9
Smooth out any seams using the flexi smoothers. With the rest of the icing, cover the cake board.
Step 10
Scrunch up a long piece of tin foil, open it out and press on top and around the sides of the cake and cake board for a concrete effect.
Step 11
Transfer the cake to the cake board, adhering with Royal Icing. With the Dresden tool, exaggerate the cracks in the Icing made by the tin foil.
Step 12
Place 50g of Royal Icing into a piping bag. Snip off the tip of the bag leaving a small hole. Pipe into the larger cracks and adhere the moss.
