25cm (lO«n) round cakc (seep.11)

25cm (lOtn) round cake board

3759 (1202/17; cups) buttercream

1 2kg (2»b 6'hoz) sugarpaste (rolled foodant)

Blue. yellow. btack and orange lood coloonng pastes

Iciog (confeclioner'$) sugar m a sugar shakef

Sugar głoc

90g (3o2) modeOmg pastÄ™ 10ml (2tsp) royal icing Light confectrone^s glaze

LQUt?M£Nl

Sharp kmfe Large rolling pin Smali pamtbrush tor glue Foam sheet

Cocktail sbck (toothpick) Medium pamtbrush Tcmplate lor the flag (see p93)

Sctssors

Paper piping bag

. TJME-SAY.1NG-I1E_

Jusl m»le    arms.

and thtn h«je #» «rrę<y dngfiy w«ł

an aanng madę trom a sęjare cf ttfcte suęarpase.

COVERING THE CAKE

ITnm the crust from the cake and sltce the top (lat Centraily. from the top of the cake. cut a wedge at an angle. down to the edge and leavmg a depth of 2.5cm (1in) at the towest side. Turn this wedge over and position it at the highest s*Je to create a deep slope.

At this highest side. trim away some of the underside of the cake. cutting at an mwards angle Sandwich the layer using buttercream. then spread a layer of buttercream ovc*r the entire surface of the cake in order to help the sugarpaste stick.

Cul a wedge from the cake .ind poslUon It to create a stopo.

3

Cotour 500g (1lb) of the sugarpaste blue and 700g (1 Ib 6'/.oz) yellow. Knead the blue and 250g (8oz) of yellow together until it becomes green. leaving streaks of blue and yellow m it. Roli out and use u to cover the cake complelely. smoothmg around the shape and tnmmmg away the excess from around the edge of the cake board. Pmch out waves along the front edge of the cake

Cover tho cako with green sugarpa-. and pmch out wavo* at the edge*