How to ice a crumbly half-stuck-to-tin ring cake

(7 Posts)
sergeantmajor Fri 01-Nov-13 11:39:46

So I baked an almond ring cake for a special occasion, planning just to do a few dribbles of water-based icing over the top. But it came out the tin in a terrible state, lots of 'bald' patches where half of it was left behind in the tin. So now I think it needs some serious camouflage.
Not sure if butter icing would look sophisticated enough for the occasion, and can't see how I could successfully drape roll-out icing round a ring. do you think a chocolate ganache would do it? Any other suggestions? Never made one before so any tips welcome.

sergeantmajor Fri 01-Nov-13 14:35:49

Or meringue style icing? Could this work? Any tips? (slight note of desperation creeping in...)

DontCallMeDaughter Fri 01-Nov-13 14:39:43

Ganache is really simple, same weight of choc as mls of double cream (i.e. 300g of choc to 300ml of cream).

Chop choc into small pieces/grate whatever is easier, but it's important to get it into small pieces so it melts evenly. Heat cream in a pan till it's nearly boiling then pour cream over choc and stir till it's nice and smooth. It will take a couple of hrs to cool enough to pour and stick to your cake!

Will look lovely!

tb Fri 01-Nov-13 18:09:49

If you can retrieve the stuck bits off the tin, and then stick them back with a little warmed apricot jam, then this might help even up the surface.

MaureenMLove Fri 01-Nov-13 18:25:24

I think I would smother it in the water based icing, so it's all completely covered and white, then stick it in the fridge to firm up.

Then, drizzle a chocolate flavoured icing over it in lines, if you know what I mean!

rachyconks Fri 01-Nov-13 18:26:43

I would do exactly what Maureen says. I think anything else would look odd.

MaureenMLove Fri 01-Nov-13 18:28:23

Kinda like this

So, white icing all over first, set it, the chocolate drizzled. Personally, I wouldn't do quite this much. Looks messy, but hopefully more understandable!

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