100s & 1000s cake

Geelong Advertiser - - REAL COOKING -

METHOD Glaze the cake with white choco­late ganache. Leave the same-size board un­der the base of the cake and leave the ganache to set un­til no longer sticky to touch. USE a long thin tray wide enough to roll the cake in. Fill the base of the tray with 100s & 1000s, about 5mm thick. USE a damp pas­try brush to make only the ganache on the sides of the cake a lit­tle sticky. Place a board one size smaller than the cake on the top and turn the cake on its side. WITH one hand on the base board and one hand on the top board, place each side of the cake in the tray of 100s & 1000s, mak­ing sure to coat the cor­ners as well. Check that the sides and cor­ners are thor­oughly coated. TO at­tach the cake to the 28cm square board, spread a blob of soft ganache on the cov­ered board and place the cake in the cen­tre. Gen­tly push down evenly on the top board to se­cure the cake. TAKE the top board off the cake and brush the whole top with the damp pas­try brush un­til sticky. IT is best if you do the next step out­side with a helper if you have one — ei­ther place the cake on a ta­ble or get your helper to hold it over the grass if pos­si­ble. This leaves all the mess out­side. SPRIN­KLE spoon­fuls of 100s & 1000s on to the top of the cake and at­tach them by gen­tly press­ing down with your hand or the back of the spoon. MAKE sure all the top and sides are coated. BUNT­ING This is the method for mak­ing bunt­ing out of mod­el­ling paste, but you could also make it out of nice scrap­book­ing pa­per. TAKE your piece of wire and start­ing about 2cm from the end, wrap the wire two or three times around the top of the wooden skewer. Push the loops to­gether to se­cure them. WORK out how many let­ters you need and how wide you can have the

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