As impressive as it may look, this cake was very easy and satisfying to make.
1. slightly round the edges of your cake.
2. cover it with a crumb coat (this is a thin layerof icing which gathers the crumbs and prevents them from coming throught in the finished layer of icing in the cake) then chill untill the icing is firm.
3. then, using the same or different stiff icing (I used chocolate buttercream) place into a piping bag fitted with a star nozzle and pipe around the sides of the cake using this method…….
-one vertical line stretching from the top to the bottom edge
-shorter evenly spaced horizontal lines crossing overtop of the first line
-another vertical line the same as the one before, directly next to the ends of the horizontal lines.
-in the spaces next to the horizontal lines and the vertical, pipe similar horizontal lines to fill in the gaps, if it starts to look right then it’ll all turn out right.
4. I used a chocolate sugar cookie dough, cut out a strip and layed it over the same sized pan in which i had baked the cake (the pan must be steady, I propped it up using some heat resistent mugs), and bake.
5. I decorated some easter eggs, toasted some coconut, made some fondant flowers and assembled the cake with the chocolate cookie piercing both opposite sides of the cake.
6. I also made some green icing last minute to use as vines and leaves, i would reccommend using a royal icing as it is more reliable, though I simply went with the icing suagr and water approach-easy.
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