At last i am ten
A recipe from the Good Food collection.
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- 22 cm (9 inch) round Madeira cake
- two 8 × 25 cm (3 × 10 inch) Madeira cakes
- 2 quantities buttercream
- assorted food colourings
- 30 g (1 oz) chocolate melts (buttons)
- silver dragees
- 30 cm (12 inch) square cake board
- skewers or toothpicks
1. Level the tops off the cakes if necessary. Place the round cake on the cake board, cut in half crossways and move the pieces apart. Move one of the bar cakes into the middle. Cut off the overhanging part of the bar cake. Sit the other bar cake to the left of the round cake and add the offcut to the bottom. Trace the templates.
2. Attach the adjoining cake pieces together with buttercream. Place the template of the paintbrush on the bar cake and secure with toothpicks. Mark the line between the bristles and the handle by piercing through the paper onto the cake with a skewer or toothpick. Cut to shape.
3. Place the template of the palette on the other cake and secure with toothpicks. To make the finger hole in the palette, you can either cut through the template with a sharp knife or mark the area with a skewer and cut it out after you have removed the template.
4. Leave half the buttercream white for the palette. Place one quarter of the remaining buttercream in a bowl and tint it caramel. Put ⅓ cup of the remaining buttercream in another bowl and tint it bright red. Leave the remaining buttercream white until needed. Spread brown buttercream over the bristles, making furrows for texture, and red over the handle. Spread the palette with the white buttercream.
5. Place the chocolate melts in a heatproof bowl. Bring a saucepan of water to the boil, then remove from the heat. Sit the bowl over the pan, making sure the base of the bowl does not sit in the water. Stir occasionally until the chocolate has melted. Spoon the chocolate into a piping bag and snip off the end. Pipe individual hairs over the brown icing, leaving a narrow strip at the bottom, wide enough to fit three rows of cachous. To finish the brush, carefully place three rows of cachous between the hairs and the handle.
6. Divide the remaining buttercream into small portions and tint each portion a different colour. Add dabs of the colours onto the palette to look like paints.