The house is quiet, and relatively neat - at least until 12pm when the kids finish school - and my creative juices are flowing again. *Aaah, relief!*
So, I made this cake just because I wanted to!
Thankfully, I have a bunch of cookie and cupcake-pals that come around every week for classes, so I can foist my cakes onto them for tea! Thanks, gals (and the occasional guy!)
Crumb coat a cake - ignore the two-tone icing in mine, it should be the colour of the icing you are using for piping.
Pipe dots of icing onto the cake with a large plain round icing tip - I used an Ateco 806
Use a palette knife, or spoon to smoosh the dot
Continue all the way around the cake. Finish with a column of dots in the last gap.
This was a two-layer 6-inch (15cm) cake.
It took a large batch of swiss meringue buttercream (double all the quantities in that recipe**) to fill, crumb-coat and complete the technique.
**you'll need 10 egg whites, which is exactly the amount in a bottle of Woolworths fresh egg whites - which I don't get paid to say! ; )