| Using a tranche board as a guide cut from the cake
two 3" wide strips. Level the top to a height of 1" and slice each
strip in half. You should now have 4 sheets 3" x 12" and stacked they
should be 2" tall. |
| On the tranche board place a sheet of cake, start
to assemble the cake with syrup and pink buttercream, alternating. Build
a cake 4 layers high with three layers of filling. Hide the sides
with extra buttercream. Finished cake must measure 3" wide x 2" tall
x 12" long. Chill very well. |
| Slide the cake to the edge of the tranche board.
Slide the tranche board to the edge of your work table. With a hot
dry knife slice the cake from corner to corner (diagonal) along the
length of the cake. Use the tranche board to help guide the cutting
process. |
| Using a second tranche board flip the top cake onto
it so the triangle half stands up on its bottom. Rotate the other
tranche board to align the two triangle halves. Apply a filling of
buttercream and press the two halves together. Now with both triangle
halves on one board, use the extra tranche board to help you press
the halves evenly together. |
| Hide the cut edges with buttercream and chill again. |
| Using a Bain-Marie warm the pure ganache until very
thin, stir but do not beat air into ganache. Place chilled tranche
cake on a glazing screen and pour ganache evenly from end to end until
entire cake is enrobed with the chocolate. Wipe excess ganache and
chill again. |
| Add coloring and kneed the almond paste with powdered
sugar until it gets stiff enough to roll out. Dust the surface with
powdered sugar, and roll out using a rolling pin. Ensure it does not
get stuck to the rolling surface or pin. Measure and calculate needed
size for the sheet of marzipan. I used a clean tranche board to help
me move the finished sheet onto the tranche. Press on firmly and trim
off excess. Garnish with powdered sugar by holding the clean tranche
board in a manner that will mask the cake. |
| Slice with a clean hot knife, washing and drying
after every use. |
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