High Volume Pastry Production w/ Chef Mathieu Blandin Jan 27-29, 2014
First soften the icing paste by kneading and roll out with a rolling pin until a layer of 3.5 mm thick.
Cover the cake completely with the layer of paste.
Stretch and smoothen the icing paste to the surface of the cake without pleats or seams.
Cut away the excess paste at the bottom of the cake and smoothen the edges.