Decorate a plain cake with sugar shells. Brush a mould with
lustre dust and fill with modelling paste. Cut away any
excess. Twist the mould slightly and invert to release
the shell. Attach to the cake with edible glue.
Iced cake, £520 (serves 60; available in vanilla, lemon,
orange, marble or chocolate sponge), The Cake Parlour. shell
moulds, from £8.67 for four shapes; lustre dust, £1.98;
modelling paste, £4.50 for 200g, Sugarshack.
As seen in the September/October 2011 issue
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