Round off a cake with these two simple, but elegant borders – one a simple shell border and the other a scalloped dot pattern.
Step by Step Cake Borders and Caramel Butter Cake
|You will need|
Measure the circumference of the cake with a measuring tape and divide the measurement so there are equally spaced sections. If you are piping a border on more than one tier, measure all the tiers and work out sizes for each section that are as close as possible to each other. Ours worked out to 6cm and 6,3cm.
Cut a strip of wax paper the height of the cake and three times the calculated size for each section. Ours are 18cm and 18,9cm long and 10cm high. Fold the paper into three equal sections and use a cookie cutter that’s a little bigger than the section width to cut away a little less than half a circle along the one end. This will form a scalloped edge once the paper is opened.
Use masking tape or pins to secure the paper to the cake – the bottom must line up with the bottom of the cake. Using the nr 2 nozzle, pipe small dots just above the paper. Do this by holding the tip close to the surface, squeeze slowly until you have the desired size dot, release the pressure on the piping bag and pull away with a gentle swirling motion. If the dot makes a point, press it down gently with the tip of a small, moist paintbrush.
Fill in between each section with more dots going downwards. Measure from the bottom of the cake and use a pin to make a mark where the last dot must be. Make each dot a little smaller than the one before as they go down.
Make a shell border at the bottom edge of the cake and between tiers. Use a star nozzle – the bigger the star, the bigger the shell. Hold the piping bag to the side. Squeeze the bag, holding the tip still until the icing bulges. Release the pressure and pull back to form the shell. Start the next shell a few millimetres away, not right against the previous shell. The icing should bulge over the end of the previous shell. For the last shell, pull the nozzle away from the cake to make the tail. Press the tail onto the cake with a toothpick, joining it to the first shell you piped.
The Huletts speciality sugar range adds depth of
flavour to any bake; each sugar with its own characteristic taste profile.
Caramel Butter Cake
1 x 20cm cake
by Tani Kirsten