Neon Tropical Cake
Cake by Emma Chamberlain.
Uploaded by Renshaw Baking
- 5 inch round cake, prepped on 5 inch cake drum
- 6 inch double dept cake, prepped on a 6 inch square board
- Renshaw Grey Ready to Roll Icing
- Renshaw Deep Purple Ready to Roll Icing
- Renshaw Yellow Ready to Roll Icing
- Renshaw Jet Black Ready to Roll Icing
- Renshaw Turquoise Ready to Roll Icing
- Renshaw Tiger Orange Ready to Roll Icing
- Renshaw White Ready to Roll Icing
- Renshaw Pastel Green Ready to Roll Icing
- Renshaw Lincoln Green Ready to Roll Icing
- Renshaw Emerald Green Ready to Roll Icing
- Renshaw Ruby Red Ready to Roll Icing
- Renshaw Fuchsia Pink Ready to Roll Icing
- Renshaw Royal Icing
- Rainbow Dust Edible Glue
- Rainbow Dust Icing whitener
- Rainbow Dust ProGel Pink
- Rainbow Dust ProGel Black
- Rainbow Dust Metallic Paint Dark Gold
- Rainbow Dust Metallic Paint Silver
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PREPARE YOUR EQUIPMENT:
You will need; rolling pin – large and small, smoother, knife, No 2 pointed brush, glue, Fmm ball tool, Fmm dresden tool, Fmm tropical leaf cutter set, Leaf plunger cutters – variety, Fmm foam pad, 2 stiff bristled brushes, paint palette, 2 20g wires, florist tape
Covering the middle tiers:
To cover the middle tier cake, the panelling technique was used. As the cake is square and very tall a much neater result can be obtained by using this method. Rainbow Dust Tylo Powder was added to the Icing, allowed to develop over a period of time, which adds extra strength to the Icing, making the Icing sheets more robust during handling.
Prepare the cake with firm setting ganache (ratio 2 dark chocolate: 1 double cream), ensure all the edges are smooth and straight and free of any loose ganache particles.
On a clean dry surface knead 8x250g Renshaw Deep Purple Icing until pliable.
Add 1/4 tsp Tylo powder to each of the 250g Deep Purple Icing.
Knead the Deep Purple Icing together into a smooth pliable ball. Place in a plastic bag and allow to rest for minimum of 30 mins to allow the Tylo to develop.
First cover the top of the cake. Knead the Deep Purple Icing with added Tylo powder until pliable. Lightly dust the worksurface with icing sugar and pin out 300g Icing to 4mm thick using icing guides.
Roughly trim to an 8 inch square to allow extra Icing around the edge for handling.
Smooth over the surface of the Icing with a smoother whilst it is supported on the table.
Spritz the cake with cooled boiled water.
Attach the Icing to the top of the cake.
Make sure any air pockets are removed by smoothing over with a smoother.
Use a sharp knife or scalpel to trim the Icing to the edge of the cake, use the length of the knife’s blade in a downward motion to ensure the edges are neat.
Cut a 6 inch square of greaseproof paper to place on the top of the cake to protect the Icing whilst spritzing the sides of the cake with water.
Cover the sides of the cake by creating individual Icing panels, recommended size is 10 inch by 8 inch rectangles to allow extra handling Icing around the edge.
Lift the panel of Icing and place to the side of the cake, use a smoother to attach the Icing panel to the cake and even out the surface.
Top tip- If you get an air-bubble, simply peel the Icing panel off the cake where the bubble is located, remove the air and gently smooth the Icing back in place. If you notice an air-bubble after this stage and it is difficult to release the air as mentioned, then use a thin scriber to pierce the bubble and apply light pressure with your finger to expel the air.
Trim the Icing to the side of the cake, using a downward motion with a sharp knife or scalpel.
Where 2 Icing panels meet, use a metal ruler as a cutting guide to protect the joining panel.
Attach the seams together with Edible Glue.
Cover the opposite side of the cake following the instructions in step 6, use a smoother to neaten all the edges.
For the sides of the cake with the joining Icing panels, repeat the same process as described in step 6a&b. When trimming the sides, use the metal ruler as a cutting guide to protect the Icing of the other panel.
Attach all the seams together with Edible Glue and smooth over with a smoother and allow to set.
Airbrushing and Lettering
Create the templates out of card using the attached templates guide.
Attach to the cake using masking tape. Set up an airbrush.
Make a thin white paint by mixing Icing Whitener into cooled boiled water, add Pink Progel and mix until combined using a paintbrush.
Top tip – put the Progel on the side of the bowl and use the paintbrush to slowly dilute into the white paint.
Pour the pink paint into the airbrush cup.
Using the medium setting on the airbrush, spray the design, focusing on the edge of the template design, to concentrate the colour in this area. Use the heart template on 2 sides of the cake. Carefully remove the template and allow to fully dry.
Top Tip - When airbrushing apply a little at a time and allow to dry before applying again to build the depth of colour, this will stop the moisture from forming droplets on the cake.
Knead 250g Renshaw Fuchsia Pink Ready to Roll Icing until pliable, add 1 tsp Tylo powder and knead until fully incorporated. Place in a plastic bag and allow to rest for minimum of 30 mins to allow the Tylo to develop.
Knead a small piece of Fuchsia Pink Icing and shape into a 3cm ball.
Place the Icing ball on the table and shape into a rope with the palm of your hand.
As the rope becomes longer use a smoother to help keep the shape consistent.
Place the template on a cake board and lay a piece of butchers wrap over the top. Using the lettering template as a guide, shape the rope over the top.
Trim the end of the rope with a sharp knife, angle the cut towards the board. Allow to firm up slightly for 10-15 mins.
Turn the Icing lettering over and brush with Edible Glue.
Use a smoother to help lift and support the letters as you apply them to the side of the cake.
Word 'Love' and part of 'Only' are the parts where the lettering is joined up. All the other letters are either made up individually or made of a few parts.
Knead 250g of each of the following Renshaw Ready to Roll Icings; Pastel Green, Lincoln Green and Emerald Green until pliable. Add 1tsp of Tylo Powder. Place in a plastic bag and allow to rest for minimum of 30 mins to allow the Tylo to develop.
Dust the worksurface lightly with Icing sugar and pin out the Icing to 2mm thick.
Use the Fmm tropical Leaf cutters to cut out the leaf shapes in all 3 coloured Icings. Apply medium pressure all the way around the cutter, give it a little wiggle on the board to ensure it cuts through the Icing. Gently pull the excess Icing away from the cutter whilst holding the cutter down with your other hand. Once you lift the cutter away; with the Icing in the cutter, rub the palm of your hand over the cutter edge - this will ensure a nice clean cut is achieved.
Use a scriber or a cocktail stick to remove any excess Icing not required.
Use the Fmm Dresden tool to add leaf markings to the surface of each leaf.
Cut multiple leaves out of each colour; you can also use other leaf plunger cutter for more variety.
Place the leaves under plastic until required.
Shape a small ball of Jet Black Icing into an oval, attach to the back of the beak with Edible Glue.:
Pin out the Icing to 2-3mm thick creating a central thicker ridge, align the large tropical leaf cookie cutter so the ridge goes through the centre of the leaf, cut out the shape.
Brush a 20g wire with Edible Glue and insert the wire into the central ridge at least 3/4 of the way though.
Use a tiny tear drop cutter to make a couple of holes in the leaf. Add a few smaller holes using the point of the dresden tool in a circular motion.
Place the leaf on a foam pad and use a ball tool to thin out the outer edge of the leaf and add veins to the surface with the thin end of the dresden tool.
Make 2 tinfoil cups, place on the leaves and allow to set.
Bottom Tier and top tier decoration:
On a clean dry surface knead 12x250g Renshaw Grey Icing until pliable. Dust the worksurface with icing sugar and pin out to 4-5mm thick. Drape over the base tier and smooth over with the palm of your hand, expelling any air from between the Icing and cake. Knead and roll out the remaining Icing and cover the top tier and board.
Use flexi-smoothers to create a sharp edge on the octagonal base cake.
Top tip - you can use an adapted flexi smoother over the edges, just be careful not to catch the icing with the edge of the smoother. Transfer the base tier to the covered cake board.
To fill in the small space between the cake and board, create some Icing glue by adding water a few drops at a time to Icing, knead well after each addition.
Once it starts to soften use a palette knife and add more water until a piping consistency is achieved. Place into a piping bag fitted with a no3 piping tip.
Pipe the Icing along the bottom edge, use a small damp flat brush to smooth the icing into the gap. Wipe any excess icing off the brush onto kitchen paper and dip the brush in water, take excess water off the brush by dabbing on kitchen paper. Continue around the cake until all sections are complete and allow to set.
In a small bowl dilute Black Progel with a few drops of water, mix until combined with a cocktail stick.
Add more water to dilute further.
Dip a sponge in the black paint and squeeze out the excess liquid.
Press the sponge on the surface of the Icing until enough paint is applied to create a mottled effect. Continue until both cakes and the board are covered. Allow to dry.
Create a white paint by mixing Icing Whitener with water, mix until combined with a cocktail stick.
Dip a sponge in the white paint and squeeze out the excess liquid.
Press the sponge lightly on the surface of the cake to transfer the paint. Continue until both cakes and the board are covered. Allow to dry.
Stack all the cake tiers together using cake dowels and royal icing.
Start to add the leaf decorations to the cake, brush a small amount of Edible Glue to the backs of the leaves and attach to the cake surface. Create little bunches of leaves for the middle of each side on the bottom tier. Overlap the leaves and alternate the leaf colours.
Attach leaves to the middle tier using Edible Glue, framing the neon wording.
Top tip - if you are nervous about adding the leaf decoration to the middle tier you can try an arrangement on the paper template, adjustments can be easily made before committing to the final design on the cake.
Knead 250g Renshaw Dark Brown Ready to Roll Icing until pliable. Shape into a tapered sausage and create a branch effect by holding the thick end of the sausage and rolling the thin end away from you to twist.
Test the size and shape against the cake, adjust if required.
Attach the branch with Edible Glue. Place a piece of sponge under the branch at the thin end whilst if sets.
Knead 250g Renshaw Jet Black Ready to Roll Icing until pliable. Add 1tsp Tylo Powder and knead until fully incorporated. Place in a plastic bag and allow to rest for minimum of 30 mins to allow the Tylo to develop.
Shape 3/4 of the Jet Black Icing into skittle shape.
Pinch out the tail with your finger and thumb and add feather markings with the thin end of a dresden tool.
In the position the Toucan is to sit on the branch, place a dowel through into the cake, brush the dowel with Edible Glue.
Place the Toucan’s body onto the dowel.
Knead a small ball of White Icing until pliable, roll into an egg shape and press down to flatten.
Brush the area on the Toucan’s body with Edible Glue.
Attach the White Icing patch. Bearing in mind the Toucan is looking to the side.
Knead and shape 2 small balls of Tiger Orange Icing. Attach to the eye area with Edible Glue. Use the small end of a ball tool to add eye sockets and brush with Edible Glue.
Knead and shape 2 tiny balls of Turquoise Icing and fill the eye sockets, use the end of a thin paint brush to press another little hole for the pupils, brush with Edible glue and fill with 2 tiny balls of Jet Black Icing. Use a cocktail stick to add a hole for the beak which will be added later after the body has set.
Knead 20g Tiger Orange Icing until pliable, add a small amount of Tylo powder and knead until combined and allow to rest for 30mins. Knead 10g Yellow Icing and 5g Ruby Red Icing.
Shape the Tiger Orange Icing into a long pointed cone.
Shape and mould the Jet Black Icing around the beak.
Cut the cocktail stick down to size, brush with Edible Glue and insert into the hole created previously. Hold the beak in position for 30 seconds to a 1 minute for the glue to bond the 2 pieces together.
Shape a small piece of Jet Black Icing into a cone, press flat and attach to the end of the beak with Edible Glue.
Shape 2 tiny balls of Grey Icing into a double tapered sausage.
Fold in 1/2 to make a claw.
Shape a small ball of Black Icing into a sausage, press an indent with the small end of the ball tool and brush with Edible Glue.
Attach the claw to the leg.
Attach the leg to the body and the claw to the branch with Edible Glue. Use a scriber to help put in place.
Make 2 medium sized balls of Black Icing.
Shape each shape into a cone.
Use a rolling pin to gently flatten the shape.
Add feather markings with a Dresden tool.
Attach to the Toucan's body with Rainbow Dust Edible Glue.
Attach leaf decorations to the branch with Edible Glue.
Tape the wired leaf decoration with green florist tape.
Attach the 2 leaves together with a little more tape.
Attach to the cake, use a straw to protect the cake from the wires.