Tiffany & Co. Square Gift Box Cake - CAKE STYLE

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• published: 10 Aug 2014
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SUBSCRIBE HERE ~ http://bit.ly/cakestyle Let us show you how to make this incredible square gift box cake. Learn to fill and apply a flawless coat of ganache to the cake. Then, we share our technique for covering these tricky cakes with fondant, and keeping that razor sharp edge. Finally, create a lid for your gift box, and top it off with a stunning shiny bow. Follow Us WEBSITE http://cakestyle.tv/ FACEBOOK https://www.facebook.com/cakestyletv TWITTER https://twitter.com/Cake_Style INSTAGRAM http://instagram.com/cakestyle_ PINTEREST http://www.pinterest.com/cakestyletv/ Materials - • 1 Square 8” Cake, baked and cooled • 1.5kg (3lb 5oz)Ganache • 1.3kg (2lb 14oz) Blue fondant • 300g (10.5oz) White fondant • 12” Iced white square cake board • 2 x 8” square cardboard cake plate • Large spatula • Turntable (optional) • Cake board/ cardboard • Large Bread Knife • Parchment/ Baking paper • Metal/ Plastic scraper • Jam syrup/ Sugar syrup • Large rolling pin • Cornstarch/ cornflour • Tylose • Pizza cutter • Pin/ Needle • 2 Hard fondant smoothers • Chocolate transfer sheet/ acetate, cut into medium section (optional) • Multi-ribbon cutter (optional) • Super Pearl • Paintbrush • Clear alcohol For the cake and ganache recipe check out our website www.cakestyle.tv/recipe-box Tips & Tricks - Start with one 8” square cake and cut three layers at 1” or 25mm each. If you need to do this by hand, check out our Cake Basics free lesson. Always ganache your layers by applying ganache to one section, and building it up. Don’t slather the ganache all over the layer, or you will not know if it is level. Allow your cake to chill in the fridge before shaving down the cake so the ganache layers are set. Make sure your ganache is very spreadable for your layers and your first coat. Your first coast does not have to be perfect, just make sure the top is level, and the sides stay within the framework of the cardboard cake board. Your second layer of ganache needs to be more perfect. Aim to soften your ganache by about half as it’s not runny, but very loose and spreadable. You can heat it up by microwaving it at 30% for 10-20 seconds and stirring well. Let the cake rest with ganache for 6 hours or overnight prior to covering in fondant. If if it warm, and the ganache is still a little soft, place in the fridge for 15 mins. When using colored fondant, use pre-made fondant colors, or when making your own color, knead in the color and then allow the fondant to rest for at least half an hour. This avoids tearing and ageing of the fondant. If you need to know more about correctly kneading fondant, again go to the Cake Basics. Roll out your fondant to 4mm and blunt the edge before rolling it over the rolling pin. When applying the jam, do so lightly, but ensure all surfaces are covered. If you miss a spot, you will create an air pocket. Attach the top corners first, then work your way down the corners. Then work on the sides. Slowly sharpen the edges and corners, don’t try to get it razor sharp on the first pass. Allow the cake to rest for 20mins-2hours before apply the lid so the cake doesn’t dent. Make the bow by rolling out sections of fondant with tylose 6” (15cm) long and 2 3/4” (7cm) wide. Allow to rest for at least 2 hours, more if it is humid. When applying the stripes to the cake, and the bow tales, don’t use tylose. They will dry out and crack. Painting with alcohol and super pearl, make sure the consistency is like paint. If it starts to thicken as you paint, add a touch more alcohol.