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Wedding cake with 3 nougatines
An elegant, contemporary wedding cake set on a base of nougatine with sliced almonds, topped with a half-column of nougatine with seeds and cocoa nibs, and a poured sugar disc, all enhanced by an impressive blown quinoa nougatine sphere.
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Flaked almond nougatine
Techniques covered
- Making a glucose caramel for nougatine
- Diluting caramel
- Making nougatine
- Controlling the color of caramel
- Keeping nougatine at working temperature
- Rolling out nougatine
- Cutting nougatine
- Trimming nougatine
- Storing nougatine
- Making a nougatine disc
- Making a nougatine decoration
- Making a nougatine column
- Cooking isomalt
- Making a nougatine half-column
- Blowing nougatine
- Removing bubbles from isomalt
- Pouring an isomalt slab
- Coloring isomalt
- Unmoulding poured sugar
- Making a poured sugar base
- Coloring artistic sugar
- Using a micro blowtorch
- Rolling out sugar paste
- Using a modelling tool
- Cutting sugar paste
- Making a sugar paste decoration
- Creating a sugar paste flower
- Gluing elements with isomalt
- Using a piping cornet
- Using an airbrush
- Airbrushing sugar paste
- Assembling a showpiece
- Assembling a wedding cake
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