A few weeks ago I told you that I would be taking an online class with Gerry Chiu broadcast from the Sugar and Crumbs kitchen.
Well, albeit later than expected, here I am to show you how I got on 😀
It all starts out with a 6” round and a 4” round cake. They were both between 5-6” high, so 3-4 layers depending on the depth of your tins.
I used my Madeira Sponge recipe with buttercream filling and white chocolate ganache under the sugarpaste.
I used Renshaw flower and modelling paste for the dragons and other details, Renshaw Premium Coverpaste for the board and Select Ireland Platinum Strawberry flavour to cover the cakes (it is delicious!)
The cake was won by Viki Shaw, an inspirational young woman with two beautiful twin girls who absolutely loved the cake 🥰 You can read more about her journey to becoming a ‘rainbow mum’ below.
As this was a paid class, I can’t divulge the individual processes that went into the making of the cake. What I can tell you is that I did it over 3 days (more if you count the baking which I did the week before and froze!) I followed along for a while on the day, then just watched, finishing off at my own pace over the next two days 😀
I’m really pleased with the result. Gerry is a fabulous tutor, and as always whenever we’re ‘in’ the Sugar and Crumbs kitchen, we have so much fun!
You can find Gerry’s personal Facebook page here: https://www.facebook.com/Studio8cakes
And a list of all the classes available at Sugar and Crumbs here: https://www.sugarandcrumbs.co.uk/shop.html?cat=144
Until next time
Stay safe and healthy