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[Web Creator] [LMSOFT]
Champagne Cakes
Cake Decorating supplies and equipment
Hints and Tips
APPROX.  AMOUNTS OF PLASTIC (RTR) ICING REQUIRED TO COVER EACH CAKE.......



6" (15CM)                          1 1/2 LB (700G)

7"                                       2 LB  (APPROX 1 KG)

8"                                       3 LB

9"                                       3 1/2 LB

10"                                     4 LB

11"                                     41/2 LB

12"                                     5 LB



CHOCOLATE GANACHE

1 CUP THICKENED CREAM
500G COMPOUND CHOCOLATE BUTTONS

BRING THE CREAM TO THE BOIL, TAKE OFF HEAT AND IMMEDIATELY ADD CHOCOLATE, STIRRING UNTIL SMOOTH.

SET THE CAKE ON A WIRE RACK, PLACED ON A BAKING SHEET OR TRAY TO CATCH THE EXCESS.  POUR THE GANACHE OVER THE CAKE.
THE EXCESS GANACHE CAN BE STRAINED AND USED AGAIN,.
I THEN LEAVE THE CAKE IN THE FRIDGE OVERNIGHT TO HARDEN THE GANACHE BEFORE ICING IT.



ROYAL ICING

1 EGG WHITE
250G ICING SUGAR
A FEW DROPS OF LEMON JUICE

SIFT THE ICING SUGAR, PLACE THE EGG WHITE IN A BOWL AND BEAT WITH A WOODEN SPOON SLIGHTLY.
ADD THE ICING SUGAR SLOWLY AND BEAT WELL WHEN IT IS ALL ADDED.
LASTLY ADD THE LEMON JUICE.
STORE IN A SEALED CONTAINER IN A COOL CUPBOARD