APPROX, AMOUNTS OF PLASTIC (RTR) ICING
REQUIRED TO COVER EACH CAKE......
6" (15CM) 1 1/2 LB (700G)
7" 2 LB (APPROX 1KG)
8" 3 LB (APPROX 1KG 4OOG)
9" 3 1/2 LB (APPROX 1KG 600G)
10" 4 LB (APPROX 1KG 800G)
11" 4 1/2 LB (APPROX 2KG)
12" 5 LB (APPROX 2KG 300G)
CHOCOLATE GANACHE
1 Cup Cream
500g Compound Chocolate Buttons
Melt chocolate in a double saucepan, bring the cream to the boil. Take off the heat and immediately pour over melted chocolate, whisking until all mixed through. To be certain of a smooth consistency I seive into another bowl and stir through again.
Set your cake on a wire rack, placed on a baking tray to catch the excess. Pour the ganache over the cake.
The excess ganache can be seived and stored in a container either in the fridge or freezer for use another time.
I then leave the cake in the fridge to harden the ganache before icing it.
ROYAL ICING
1 egg white
250g pure icing sugar
a few drops of lemon juice
Sift the icing sugar. In a clean bowl whisk the egg white slightly, add a couple of drops of lemon juice. Slowly add the icing sugar in a tablespoon at a time, beat well after each addition. Continue beating until it forms soft peaks, and keeps a pattern. Keep well covered in a sealed container in the fridge.
