Rosa Cooking

Antigravity noodles cake, version two

Instructions for decorating, I will only describe the difference compared to the previous recipe.

Preparation steps

  • The previous version exists here, I will describe what is different: For a slightly neater bowl, I did the same procedure as the previous few cakes, meaning the shape of the gum: wrap the bowl with foil several times, cover with a thin layer of gum or pastillage, leave to dry well on the outside, pull out the bowl and let it dry well on the inside, if you need to patch the edge, the more foil you put the easier it will be to pull out the bowl. cover the outside of the bowl with fondant, I used patterns made according to the instructions for polymer clay (an example is in the previous recipe here). before you fold the cake, coat the inside of the bowl with melted chocolate and let the chocolate set. You can put vegetables and other of your choice, here for example impate instructions for onions and tomatoes. What’s new in this cake in the picture is the peas in the pod, which you make by first shaping the peas, letting them dry, then thinly rolling out the pea, cutting out the shape of the open pod, arranging the peas, folding and pressing the edges. Paint as needed, when dry, expose to water vapor to stabilize the color and coat with edible glaze. What is also new are sliced ​​carrots, they are also made using the polymer clay cane technique, seen here. What is the difference between clay and gumpast / fondant is that the sugar masses are softer and do not stick as finely as polymer clay, if necessary, the joints can be slightly moistened with water (very little, just run a barely damp brush over the surface to be joined).