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A series of workshops dedicated to the art of passing off store bought bakes as your own took place to celebrate the launch of Bakers vs Fakers on Food Network.
Hosted by Juliet Sear, the masterclasses taught people the art of faking it, which required minimum effort and provided maximum reward. Watch the highlights of The Fakery, which was held at East London's Food at 52 Cookery School.
How to make Ice Cream Dream Cake
Ingredients
2 x round store bought plain sponge cakes - can be filled or a slab
Buttercream ingredients:
250g of room temperature unsalted butter
500g icing sugar
1 tsp vanilla bean paste
1 good quality ice cream cone preferably with pointed bottom rathern than rounded
Rice Krispie Squares for the ice cream ball
Pretty mixed cake sprinkles
1 pack Pink Candy Melts
1 lollipop stick
Piping bag
Method
Make the ice cream part for the ice cream cones by rolling one and a half Rice Krispie Squares into a ball - and add a lollipop stick into this and chill.
(Food Network (Food Network)
With a sharp bread knife, trim the top of the sponges to level out and spread the first layer with buttercream. add the next sponge layer on top with the bottom uppermost so the top of your cake is flat.
Go around the sides and the top with a thin layer of buttercream to crumb coat the cake. Then spread buttercream over the top and neaten with a palette knife or side scraper. Chill for 30 minutes to an hour.
While that is chilling, take the rest of the buttercream and tint in yellow with yellow food colouring gel. Once the cake is firm, cover with a layer of yellow frosting by repeating the same process as the crumb coat.
Add sprinkles around the bottom of the cake to decorate. Chill again for 30 minutes to an hour.
Heat the Pink Candy Melts in a microwave on medium power for a minute at a time until melted. Holding the lollipop stick, dip the Rice Krispie ball into the melt to coat and chill for five to 10 minutes.
Dip the cone in some Pink Candy Melts and cover in some sprinkles to coat the top edge of the cone.
Once the coating on the Rice Krispie ball is set, repeat with another layer of Candy Melts, leave to set again. Attach the ball to the cone dipping in the melted pink coating, place onto the cone; they will set together with the melt once it hardens. Leave in a glass with a little paper towel to allow this to stand upright while it sets.
Finish with the drip decoration by using a piping bag filled with melted Candy Melts around the edge of cake to create thin drips around the side then cover the top.
(Food Network (Food Network)
Turn the ice cream cone with the pink Rice Krispie ball facing down and attach to cake and finish with an extra coat of pink melted Candy Melts using a piping bag. Using a palette knife, neaten the final layer of Candy Melt.
Bakers vs Fakers airs tonight on the Food Network at 9pm. Food Network is available on Sky (Channel 248), Freeview (Channel 41), VIrgin (Channel 291) and Freesat (Channel 149).
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