To start I baked a 9 inch round cake and a 9'' flat one using the same mixture as my Halloween cake ( See previous blog). I allowed them to cool over night which makes the carving that bit easier. I say carving like I'm a pro but trust me it takes lots of practice and the only way to learn is to make a mistake. I began by carving the body of the bottle which is the wider part.Then I cut the cake into 3 layer. Praying all 10 decades of the rosary they would not break as I transferred each one. Layer of butter cream then a layer of cake. It sounds so easy :). The butter cream is easily made using 336g of butter whisked for 3 minutes , add 31.5 oz of icing sugar and 3 oz of cocoa a splash of vanilla and milk bobs your uncle. It needs to be a nice spreadable consistency.Once I felt the body was high enough I used the 9'' flat for the narrow neck . Carving it very slowly to ensure the joining between the neck and the body was flush. Flush... a funny word FLUSH isn't it ( Miranda Harte tribute).Then I cut it into 2 layers and again added butter cream. Once it was in place I began to butter cream the outside. This is used firstly for taste but more importantly to stick the fondant. At this stage some people may panic wondering how the hell it's going to turn into a masterpiece but I decided to keep the faith :)
Roll out 3 packets of ready to roll fondant. Remember to spread some cornflour on the work surface to avoid roller rage. Then roll the fondant back up with the roller and drape it over the cake aligning it. Gradually roll out over the cake. Then smooth out the top and sides eliminating all creases.Trim the ends and transfer to a cake board.
I then cut out all the letters manually with a great deal of patience and a knife. Then a rectangular piece and a round piece for the logo. The logo I did with icing.
All in all I still can't believe I made it. I love it and can't wait until my next one!
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