Recipe Coat A Cake With Sugar Paste

Ingredients:

Butter cream to taste, sugar paste of the desired color, sponge cake filled to taste

Doses for: 10 persone

Recipe:

To cover a cake with sugar paste, first cover the whole cake resting on a revolving surface with a spatula, with butter cream or white chocolate ganache. With the help of another spatula with 90 ° angles, we move the swivel top and model the cream over the entire surface of the cake without leaving empty spaces. We continue this operation until the cake has acquired the desired shape. At this point, place the cake in the refrigerator for at least 4-6 hours to solidify the butter cream. Later on the work surface we spread the sugar paste with a thickness of about 3 - 4 millimeters and then we begin the covering phase by gently laying the disk of sugar paste in the center of the cake. With the help of the smoother we make the upper part adhere to the cake and as we begin to descend on the sides using first the palm of the hand to eliminate all the folds of the excess sugar paste that are created. Now you can cut the excess sugar paste on the bottom to work it better and we continue to make the dough adhere to the cake and go lower and lower. Now we can use the smoother to smooth the sugar paste better, making it stick well to the base. Remove the sugar paste on the bottom of the tray about 4 millimeters from the edge of the cake and work the sides with the smooother again. Now we can cut and completely eliminate the excess sugar paste up to the edge of the cake. The sugar paste cover is now finished!

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