Life Food
  • Facebook
    Facebook
  • Twitter
    Twitter
  • Pinterest
    Pinterest
  • +
  • Linkedin
    Linkedin
  • WhatsApp
    WhatsApp
  • Email
    Email
SHARE THIS
  • Facebook
    Facebook
  • Twitter
    Twitter
  • Pinterest
    Pinterest
  • Linkedin
    Linkedin
  • WhatsApp
    WhatsApp
  • Email
    Email

Contrary to popular belief, it is possible to bake your cake and eat it too. But before you dig in, you’ve got to know how to decorate it.

Pastry chef Vanessa Fiorini dropped by the Your Morning kitchen with a lesson in chic cake artistry that is easy enough to do at home (we swear!)

Naked Cake

WHAT YOU NEED

  • 2 eight inch round cakes
  • White buttercream
  • Chocolate drip
  • Fresh flowers
  • Berries

WHAT YOU DO:

  1. To start, prepare two 8” round cakes of any flavor by ensuring they are ready, masked and chilled. Cut the cake tops so they are level, then cut each cake in half. Using white buttercream, pipe a ring around the edge of your bottom layer, then fill in the centre. Add your second layer of cake directly on top, and repeat the filling technique. Once your cake is all filled, place it in the refrigerator to chill for about 15 minutes. Then, add a thin layer of layer of buttercream around the cake so that the edges of the sponge still peek through. Refrigerate again for 15 minutes, and add another layer of buttercream if desired.
  2. Decorate your naked cake with chocolate drip, fresh flowers, or berries. Or even all 3!

Drip Cake

WHAT YOU NEED:

  • 12 oz of coating chocolate pellets (Bulk Barn, Michaels)
  • 1/4 cup boiling water
  • Disposable piping bag

WHAT YOU DO:

  1. To start, make sure your cake is ready, masked, and chilled.
  2. For the chocolate drip, pour your chocolate pellets into a microwave-safe bowl. Add the ¼ cup of boiling water, pouring it lightly over all the chocolate. Microwave the mixture for 15 seconds, then take it out and stir thoroughly. Then, microwave in 5 second intervals afterwards if the chocolate pellets have not melted completely.
  3. Pour the mixture in the disposable piping bag and cut a small hole in the base. Start piping the chocolate around the edge of the cake, and then use what’s left to fill in the centre!

Floral Cake

WHAT YOU NEED:

  • Assortment of fresh flowers and greenery

WHAT YOU DO:

  1. Snip the flowers and greenery until they are about 2 inches in length. Wash the flowers and stems to remove any residue, and then wrap them all in floral tape. Finally, insert them into a ready, masked cake.