Vintage Cake with Roses

Step 1

Whip with the help of an electric mixer at high speed the preparation for sponge cake with water, eggs and half a teaspoon of aroma, for about 7-10 minutes, until obtaining a white and frothy mixture. Pour the mixture into the 24 cm hinged mold, previously buttered and floured, and bake at 180 ° C for about 30 minutes. Remove from the oven and leave to cool. Divide the sponge cake in half and fill it with the spreadable cream.

Step 2

The Compasso Kit is the ideal tool to divide cakes into equal sections in order to create garlands and festoons with precision and to position them decoraperfectly symmetrical. Divide the cake into 9 equal sections following the colors and the cross lines drawn on the mat. Place the compass on the corresponding section and take the measurement by widening or tightening the temples. Lock the amplitude by screwing the wheel.

Step 3

Lightly mark the top edge of the cake with the tips of the temples; in this way you will have the reference points that will allow you to divide the cake into equal parts.

Step 4

Apply the clamp to the compass, choosing the desired width with the different holes available. Bring the compass close to the cake, place the band near the edge from decorare and press lightly so as to impress the dots. Repeat the operation for all the sections in which you have divided the cake so as to mark the guidelines to follow to make decoraperfect tions!

Step 5

Mount the royal icing following the instructions on the box for medium consistency and color it with the coloring gel. Take as a reference the points just marked with the compass on the edge of the cake and with the round croissant start to form arches keeping the bag at 45 °; apply pressure, release the ice and lifting the bag continue with semicircular movements. Finish the decoration by lowering the croissant and releasing the pressure.

Step 6

With the same technique he draws a second arch less wide than the previous one inside the first arch. Continue with the same technique until you complete the entire diameter of the cake.

Step 7

Starting from the center of the first arc (you can measure the exact center with the compass and mark the points on the cake) draw a second series superimposed using the same technique.

Step 8

Continue decoraalways using the round croissant. Follow the arches previously impressed with the compass and complete the decoration creating the “lace” effect. Be careful not to let the decoration come out beyond the reference points outlined.

Step 9

With the star-shaped croissant it follows the guidelines just outlined, so as to form arches with a "shell" effect. Position the bag inclined at 45 °, rest the croissant on the surface from decorare, apply pressure and pulling towards the side, form the "tail" of the shell, relieving the pressure. Repeat the operation until all the decorations are complete.

Step 10

Trim the edge of the cake by creating one decora“reverse shell” action. It forms a circle in a clockwise direction keeping the pressure constant to release the ice and finally releasing the pressure it pulls downwards. To obtain a "movement" effect, alternate the position of the shells.

Step 11

Last, finally, the decoration by placing the roses in sugar and using real icing as a glue.