food colors: yellow, brown,
tangerine, peach, cream, green, red, black
450 g/1lb pastillage (refer
recipe), colored green
1 tablespoon royal icing (refer
recipe)
125 g/4 oz caster sugar
Method:
Trim the cake to
an oval and use the trimmings to build up the
height, sticking to the base cake with apricot jam.
Brush all over with the jam. Dust a work surface
with icing sugar, roll out 900 gl2 lb of the
marzipan and use to cover the cake (page 39). Place
on the board and leave to dry.
Roll out a
quarter of the yellow icing and cut out lots of2.5
cm/t inch squares. Using a little water,
stick them all over the cake in a diagonal pattern.
Roll out the rest of the yellow icing and completely
cover the pineapple, again sticking with a little
water. Use your little finger to ease the icing into
the gaps between the squares of icing underneath.
Use the fishbone tool to score the pattern on the
pineapple. Using tangerine, peach, cream, brown and
green food colors, paint the pineapple.
Dampen the cake
board with water. Knead and roll out the pale brown
icing and cover the board. Knead the trimmings
together and mould the root leaves; attach to the
base of the fruit with a little water. Make a
teardrop of pale brown for each of the individual
segments of the fruit and use the fishbone tool to
blend and score them.
Knead and roll
out the pastillage and cut out lots of leaves. Leave
to dry overnight, curved over a large rolling pin.
Use trimmings of
pastillage to make a long cone, stick on to the
board at the top of the fruit and stick the leaves
into it, using a little royal icing.
Color the caster
sugar with cream food color and sprinkle over the
board. Model the other fruits, using the remaining
marzipan. The papaya pips are made from tiny balls
of black icing; other details are painted on.
Decorative
Cakes Recipes -
Exotic Fruits Cake Recipe
