Debbie Brown is more than a cake decorator, she’s an artist with fondant and food colouring. Here we share one of the stunning recipes from new book Enchanting Magical Cakes.
- 25cm square cake
- 35cm square cake board
- 2kg sugarpaste (rolled fondant) Cream, black, brown, violet, blue, raspberry and green food colouring pastes
- 845g modelling paste
- 440g buttercream
- Icing (powdered) sugar in a shaker
- Sugar glue
- 6 sugar sticks
- Lilac powder food colouring
- Large and small rolling pins
- Plain and serrated kitchen knives
- Fine paintbrush
- Small glue brush
- Miniature and 1.5cm circle cutters
- 2.5cm square cutter
- A few cocktail sticks
- Pieces of foam sponge
- Dusting brush
Cake board and towers:
Colour 750g of sugarpaste (rolled fondant) dark cream. Roll out 500g and cover the cake board completely, then trim excess from around the edge. Using your hands, mark an uneven surface, then put aside to dry. Colour 440g of modelling paste pale cream and use to model all the towers. They are all shaped from a sausage shape that tapers at one end with both ends cut straight.
The large central tower on top of the cake is 100g. The three surrounding ones are 30g for one and 15g each for the remaining two. Shape a small square tower using 22g cutting at an angle each side at the top for the sloping roof. Split the remaining pale cream paste into eight and model the towers around the outside wall. Indent windows using the paintbrush handle.
Trim the crust from the cake and slice the top flat. Cut a 2.5cm strip from one side of the cake and cut this strip into three lengths. Sandwich together with buttercream to make the smaller square cake. Remove a further 2.5cm strip from the longest side of the larger cake to make it square. Cut a layer in the large square and sandwich back
together with buttercream.
Place centrally on the cake board. Spread a layer of buttercream over the surface of both cakes to help the sugarpaste stick.Roll out the remaining dark cream sugarpaste and cover the top of both square cakes, trimming excess from around the top edge. Place the small square cake centrally on top of the larger cake. Colour 1.25kg of sugarpaste pale cream. Roll out 875g into a strip to fit around the large cake, measuring 8cm in depth.
Dust with icing (powdered) sugar and roll up. Place one end against the large cake and unroll the sugarpaste around the cake, trimming away excess at the join. To remove the join, stick together with sugar glue, and then rub gently to close. Cover the smaller square cake in the same way using 200g, cutting the strip with a depth of 6cm. Cut out all the windows around the cake and on the cake board, using the round and square cutters.
Colour sugarpaste trimmings black, thinly roll out and cut out shapes to fill each window.Thickly roll out and cut strips measuring 2.5cm in height for the two walls on top of the large cake, using the remaining cream sugarpaste. Stick in position with gaps ready for the little doors, and on the inner wall and double gates at the front. Colour 60g of modelling paste brown and use to make all the doors, shutters and gates, marking lines in the surface with the back of a knife for planks and using the blade to score a wood grain effect.
Using the cream trimmings, roll out and cut the doorsteps and strips to edge the windows and doors. Shape differentsized oval shapes and stick onto the surface of the labyrinth, pressing each flat. Colour 7g of modelling paste pale grey and model the sausage-shaped bars, indenting in the centre of each to narrow, and make all the hinges and door handles. Colour 75g each of modelling paste mauve and pale mauve using a touch each of violet and blue, and another 75g violet, then use to make all the tower roofs.
Model into teardrop shapes first, then roll the point long and thin. Pinch around the full end to indent underneath and create an edge. Stick the wall tower roofs in place supported by the top edge of the wall.