Usually this is my least favourite part of any cake, the covering in sugar paste. It doesn't matter how many times I do it, I am never completely happy with it, however today I think I may have done myself proud!
I started by levelling my two carrot cake layers...
...then added the vanilla buttercream crumb coat. I rolled out 2kg of white sugar paste to ensure I had enough and to make sure that it was thick enough. I think previously my sugar paste has been too thin and as a result doesn't smooth properly, so I decided to take no chances this time and used more than I would need to help achieve the best finish possible.
Once the sugar paste was on (and I was very happy with it!) ...
...I attached the cake to the base board and put a strip of white ribbon around the base of the cake and the board.
When I was doing my degree, we were all advised to buy Pattern Masters to help us with pattern drafting and cutting. When I graduated I never thought I would use it again, however it has come to my rescue more times than I care to mention for a variety of different purposes, I am so happy I kept it!
To make sure that my decorations were equally spaced, I wanted to make a template rather than just adding everything by eye. I measured the circumferences and the heights of my 12" and 9" cakes, and drew these on to greaseproof paper.
Working with the diameter of the largest disc, I worked out how high up the cake the discs should start and the gap I wanted between each one to try and make it as symmetrical as possible.
Once I was happy with the measurements I wrapped each greaseproof collar around the cake and poked through the position of each disc using a pokey tool. I attached the discs to the cake using royal icing and left them to dry before boxing the cake up.
I have never decorated a cake in quite so minimal a style before, but I love how clean and fresh it looks. I'm really looking forward to assembling all of the tiers together now to see what it will look like with the contrasting 100's and 1000's tiers.
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