In Loving Memory of Her Majesty Queen Elizabeth II . This crown cake is dedicated to and in loving memory of Her Majesty Queen Elizabeth II ❤️👑 CHOCOLATE GANACHE RECIPE ・ 150g milk chocolate ・ 150g dark chocolate ・ 300g double cream Melt in the microwave together in a bowl and mix thoroughly - OR - Boil double cream on a stove. Pour the double cream on chocolate and mix together. MODELLING PASTE RECIPE ・ 500g fondant ・ 1 - 2 tsp CMC (because every fondant is different, try with 1 tsp first then adjust accordingly) Mix together and leave for 1 - 2 hours before use, because when time goes by the fondant paste will become firmer. I recommend mixing 1 teaspoon of CMC first, and if the paste is too soft gradually add a little bit more to the fondant. Don't put too much CMC as it will be hard to use. This paste is good for making figurines and cake decorations, but is too soft to make delicate sugar flowers. PASTILLAGE RECIPE ・ 300g powdered sugar / icing sugar ・ 1 tbsp CMC gum powder (tylose) ・ ¼ cup of water Mix all ingredients and leave for 24 hours before use in room temperature. Do not store in the fridge GUM GLUE RECIPE ・ ½ tsp gum powder / tylose powder (CMC) ・ ¼ cup of water (boiled then cooled water) 1. Mix gum powder and water in a jar. 2. Leave overnight and store in the fridge. 3. Use up to 1 - 2 weeks. If put in room temperature it will become mouldy very soon. You can adjust the consistency by adding a bit of water. It will not mix with water well, but just leave it. The next day it will all swell up like jelly.

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