You will need:

Edibles

Equipment

• cakes round 2 each x 15, 20, 25cm (6, 8, 10in)
• filling of choice
• ganache 1kg (2lb 2oz)
• sugarpaste 2kg (4lb 4oz) white (Massa Ticino)
• edible lustre dust gold (Rolkem)
• sugarpaste turquoise 250g (PME)
• cmc

• rolling pins large and small
• sharp knife
• palette knife
• moulds (Swank Cake Design)
• paintbrush small
• medium duty picture hanging wire 2 metres (B&Q)
• cake frame:
• foundation kit
• 1 x rod selection pack
• 1 x 15cm (6in) round platform
• 1 x 20cm (8in) round platform
• 1 x 25cm (10in) round platform
• hanging stand

1

Before covering cakes make holes in the centre of each. Secure a foundation piece to a platform for support and use it as a ‘post’ to make the holes. Place another platform underneath a sponge and push down firmly on to the rod. A small piece of cake will be punched out. Repeat for each cake.

2

Screw the 15cm round platform into the structure as a foundation piece. This starts the first tier of the structure.

3

To prevent cakes drying out fill any holes with blanking caps leaving the centre hole open. Place a small amount of ganache or buttercream over the blanking caps to secure them in place.

4

Using the platforms like cake cards on the base of each tier, layer and fill cakes. Slot each piece of cake over the rod filling in with ganache where required.

5

Ganache has been used to give the cakes a smooth base under sugarpaste, buttercream can be used if preferred. The surface must be smooth before covering in paste to ensure a perfect finish.

6

Cover each cake with sugarpaste and smooth over. As the foundation piece is sticking out of the 15cm cake, gently lay sugarpaste over the top and push it down making sure a larger hole than necessary is not created.

7

For the other cakes make a hole in the sugarpaste where each rod will go, that way it won’t tear when the cakes is assembled. Do this by gently pushing a rod down into the cake to break the icing. If the cakes are not to be served for a couple of days leave the rod in, sticking out of the top, to stop the cake from drying out.

8

This chandelier cake works because it is the wire that takes the weight and cake frame creates a barrier so the cake remains food safe. A cake frame collar is used as a ‘block’ at the bottom of the wire to stop it coming apart.

9

Fold the wire in half and push the centre loop through the hole in the collar.

10

Make a gift tag loop by feeding the ends of the wire through the centre loop and pulling tightly around the collar to secure it.

11

Wrap the end of the wire around the collar a couple of times to secure it further, making sure there is an even distribution of wire around the collar, then it will sit as flat as possible on the bottom of the cake.

12

Assembly: Holding the bottom of the 15cm cake with one hand, push the wire up through the centre of the foundation piece until it appears out of the top. Pull it taught to ensure the collar is as far as it will go, it should be resting against the lock nut of the foundation piece.

13

Add a collar, this time using it for its main purpose to support the next tier of cake. Ensure that the raised centre is uppermost .

14

Add the rod for the next tier above before slotting the cake on, the collar becomes trapped in place by the rod. Feed the wire through the rods and check which way round to feed the rods on as each rod has a male and female ending which will only slot together one way.

15

Add the 20cm cake tier by feeding the wire up through the cake and slotting the cake down on to the rod and collar feeling that it sits in place on the collar. Repeat the same rod and collar steps for the last tier.

16

The cake is now assembled and ready to decorate, which could be done at the venue. For items that take a long time to dry or need to be glued decorate then transport the cake whole on its ring, in a snug fitting box so it cannot move in transit. Consider decorating each tier and transporting each tier separately then re assembling at the venue.

17

Using turquoise sugarpaste with added CMC make nine embellishments and dry on the curve of a small rolling pin. The small embellishments are from part of mould, any moulds available can be used .

18

When dry dust over ornaments gently with gold to highlight the details.

19

Secure in place with royal icing or an edible glue. It may be necessary to hold the items in place whilst they dry. Five pieces are placed at equal distances between the 25cm and 20cm tiers, and four between the 20cm and 15cm tiers.

20

Glue the small embellishments in between the larger pieces to add interest to the design.

21

When hanging the cake, wrap the wire around the hanging stand a couple of times before tying it in a simple knot. The weight of the cake will just pull the knot tighter, therefore securing it to the stand. Tidy any excess wire by wrapping neatly around itself and tucking into the cake frame rod. This can be covered with ribbon or other decoration.

22

To cover any exposed rod at the top or the collar at the bottom, cover with embellishments, flowers or bows to suit the design.