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Fairy Town If there are lots of children coming to the party; you may find that you have to make a few extra toadstools - they look so cute that everyone will want to take one home with them. Ingredients: 20 cm (8 in) round sponge cake
Carving knife Method: 1) Begin by carving the cake into a slightly irregular shape by cutting slight slopes and hollows out of it. Then slight the cake horizontally in half and fill with y layer of buttercream. Reassemble and place in the centre of the cake board. Spread a thin layer of buttercream over the outside of the cake. Break and roll 30 g (1 oz) white sugarpaste into four rounded ball shapes. Stick these onto the board around the cake (picture 1). 2) Lightly moisten both the cake board and the positioned sugarpaste balls with a little water. Dust your worksurface with icing sugar and knead 700 g (1 lb 9 oz) white sugarpaste until soft and pliable. Carol suggests
4) Using a little brown food colour, paint and fi11 in an arch shape for a front door. Then paint the outline with black food colour paste. Add a few vertical lines and a dot for the handle. (If you paint the black outline in first, it will simply bleed into the brown.) Still using the black, paint a small arch either side of the door for the windows. Add a small rectangle for I the windowsill and across for the windowpanes. Repeat on the other toadstools. 5) Stick the toadstool bases on the cake with a tittle water. Check that they're sitting securely and dab a little water on the top of each one. To make the roofs, divide the red sugarpaste into four pieces. Roll each piece into a flattish disc shape and pinch around the outside edges to thin them. Stick one roof on each toadstool. Roll tiny little bits of white sugarpaste into minute balls and flatten them 1o make the spots on the roofs. Stick four or five on each roof. Carol suggests
7) For the pebbles, take two 45 g (1,5 oz) lumps of white sugarpaste and 5 g (0,125 oz) pink and 5 g {0,125 oz) blue sugarpaste. Partially knead the pink into one piece of white and the blue into the other to get a marbled effect. Pull bits off both pieces and roll into small pebble shapes. Keep about 5-10 g (0,125 - 0,250 oz) of each colour for making the fairies' bodies later. Stick the pebbles around the cake and board (picture 3). 8) To make the leaves, thinly roll out both the dark green and the light green sugarpaste. Cut out some very basic leaf shapes (picture 3) using the tip of your knife and stick around the cake using water. (This is an ideal time lo cover up any cracks or watermarks on the white sugarpaste.) Serunch and reroll the icing as necessary. 9) To make the flowers, use 30 g (1 oz) pink sugarpaste and the yellow sugarpaste. 10) To make a fairy, first roll either a tiny bit of pale blue or pale pink sugarpaste into a tiny triangle (picture 2). Add a tiny ball of flesh-coloured sugarpaste for the head and tiny sugarpaste marbled strings for the arms and legs. Place the fairies around the cake. Carol suggests 11) Paint two tiny black dots on each face for the fairy's eyes and place a tabletspoon of yellow-coloured batter-cream or royal icing into a piping bag. Snip a tiny triangle off the end of the bag and pipe an abundance of squiggly hair onto each fairy. Candles More details you can find in * This material is presented for information and educational purposes.
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3) For the toadstools, take one 45 g (1,5 oz) lump and three 30 g (1 oz) lumps of white sugarpaste and mould each piece into n shape like a light bulb (picture 2). Make the base and top of each "light bulb" fairly flat so that they stand securely and and support the roof shape.
