www.craftcompany.co.uk

HOW TOChristmas Parcel Cake

What you will need:Bottom tier

• 8” x 5” cake

• Culpitt Chocolate Sugar Paste (72417)

• Culpitt Brilliant White Sugar Paste (74229)

• FMM Embossed Rolling Pin - Hessian (81729)

• Christmas Friends Sugar Pipings (377)

• Culpitt Snowflake Plunger Cutters - Set of 3 (84793)

• Royal Icing (0605860)

• Airbrush Food Colour by Cassie Brown - Brown (838112)

• PME Jem No 2 Piping Tube (800985)

• Culpitt Edible Glue (5599)

Top tier

• 6” x 5” cake

• Culpitt Brilliant White Sugar Paste (74229)

• Culpitt Ruby Metallic Modelling Paste - 100g (74247)

• Airbrush Food Colour by Cassie Brown - Green (838112)

• Sugarflair Airbrush Colour - Glitter Green (54379)

• Colour Splash Edible Pen - Brown (75140)

• Colour Splash Edible Pen - Green (75142)

• Cake Dowel Rods (4802)

• Culpitt Edible Glue (5599)

• Leaf and Bow Stencil PDF

www.craftcompany.co.uk

HOW TOInstructionsStep 1: Mix 1 part chocolate sugarpaste with 40 parts white sugar paste to

create the shade Stone. Roll out your coloured sugar paste and texture it

using the FMM embossed rolling pin in ‘Hessian’.

Step 2: For an extra defined effect, cover your bottom tier cake with your

white sugar paste using the panelling method as opposed to draping the

cake. To do so, measure out panels from your sugar paste to fit the top and

each side of your cake, using buttercream to secure in place. If need be, use

a smoother to achieve a smooth right angle on each corner.

Step 3: Cut your sugar paste into large triangles and attach over each of your

4 side panels to create the wrapping paper folds. Once these are secure,

shade the cake with the Cassie Brown airbrush ink for an added effect. You

can also use the airbrush spray to mark where your top tier will rest.

Step 4: For the wrapping paper decorations, roll out some white sugar paste

and use your shaped cutter to create several snowflakes. Cut some into

halves and quarters to place on the edges of your cake for a more realistic

wrapping paper look. Attach your snowflakes and your choice of the

Christmas Friends sugar pipings randomly across your cake using edible glue.

Step 5: You can create the white spotted pattern by pressure piping some

royal icing. To do so, simply pipe on your royal icing with the No. 2 nozzle and

continuously increase and decrease the amount of pressure until you have

created an ornate raised ball of icing.

Step 6: Sheet your smaller cake with white icing, using the same panelling

method as used with the bottom tier. Place on a turntable and use your

green airbrush colours to create various leaf shapes. We have provided you

with a leaf template with 3 different sizes that you can print and cut out to use

as a stencil. Spray the leaves evenly across your cake until it is covered and

leave to dry for 10-15 minutes.

Step 7: To create the berries, roll out approximately 20 small balls using your

ruby modelling paste. Use the ball end tool from your modelling tool set

to form several indents across the top surface of your cake. Apply a small

amount of edible glue to each indent and stick a ruby berry in each one. This

will ensure they remain securely in place until your finished cake is ready for

presentation.

Step 8: Draw the branches coming off the leaves using your brown and green

Colour Splash edible pens. Once the decorations are complete and dry,

stack your 2 cakes using your dowel as support.

Step 9: Use our Christmas bow template and ruby modelling paste to create

your festive bow, looping the ribbons together and layering them until the

bow is complete. Create the ribbon ends by rolling out your ruby modelling

paste and cutting out several strips measuring 25mm x 100mm. Cut a triangle

shape out the end of each strip and attach to the centre of your upper tier

before attaching your bow.

Step 10: Complete your Christmas present cake by placing it on a festive red

board at an angle. You can also use your white sugar paste and edible pens

to create gift tags to add to the board for an extra special finishing touch.