A Step by Step Guide to Edible Champagne Bliss

Having decided to take some time off before embarking on a new job I felt I should do something creative and worthwhile. My attention obviously turned to food. Before I knew it I was fulfilling a lifelong dream and taking a cake decoration course. From wedding towers and edible flowers to creative bakes and cupcakes my artistic aspirations were truly widened. One particular favourite was the champagne cake. Below is a visual guide of how to achieve it:  a cake so good it’s almost a shame to eat it::

1. Cut template

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2. Shape, stack, fill, crumb

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3.  Cover with icing

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4. Create foil

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5. Paint foil gold and cut out a ‘ribbon’

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6. Crest it up

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7. Using a tapit (a kind of stencil) create the words Moët

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8. Using specialist edible paper and ink print the champagne label, glue and stick

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9. Cover the board in icing. Create a cork out of icing and glue in place. Roll small white balls out of white icing for the bubbles and cover in edible glitter

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10. Et Voilá

Voila

Directions for use: Stand back, admire, give yourself a pat on the back and crack open the bubbly

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