Hungarian covering paste K2 white with almond aroma. It is a favourite paste for making children's or wedding cakes.
Hungarian covering paste K2
Easily malleable white paste K2 is ideal for covering cakes, cutting out decorative shapes (letters, flowers, ornaments) and for modelling se characters. You do not have to cover only cakes but also cupcakes, and also create small decorations on top. Stick the paste together with edible glue, royal icing or with a home-made mixture of egg whites, icing sugar an a drop of water. You can easily colour the paste, gel paste colours are the best. Wrap the paste into cling film after colouring and leave to set for about 15-30 minutes depending of the amount.
Knead the paste well before manipulation to gain elasticity. Then roll it out on a soft mat into a large sheet, the best would be a silicone pastry rolling mat. While rolling the sheet dust the surface with icing sugar, to prevent it from sticking. If the paste gets too warm, it softens and it is necessary to leave it to set at room temperature for a white (or put it in a freezer for a while) for it to gain bigger thickness. Have it wrapped in a cling film all that time.
If you are covering a cake, roll out a sheet about 0.3 – 0.5 cm in thickness. You will achieve a soft effect without transparent patches. Roll out a sheet big enough to cover both the top of the cake and its sides. When transferring the sheet onto a cake, use of long pipe on which you can roll the sheet slightly dusted with sugar. If you have a special long marzipan rolling pin, you can use it. Place the sheet on the cake let the rest down on over the cake edge. Cut off the access paste, which would be in your way when manipulating with the cake. But be careful not to cut off to much of paste, which would then be missing on the sides. When covering the cake use a soft plastic smoother – polisher, with which you can smoothen the paste from the top to bottom. Work around the cake in a way, that you only press the sheet onto the cake, and not to pull it down sharply. You could tear the paste and also you will prevent air bubbles from forming. If there are some air bubbles, take a pin, pierce the bubble and smoothen again with a smoother. When the cake is fully covered all the way to the bottom edge, cut off the excess paste to gain an overlap of about 1 cm, then slip these overlaps under the cake with the help of a smoother or a spatula.
The leftover paste can be used further. If it is to hard, add a little water. If you do not work with the paste straightaway, it can last for another 1-2 weeks wrapped in cling film. Prevent air from getting to the paste, it causes the paste to harden.
Prepare the surface of a cupcake for covering - spread with ganache. Work the paste well in your hands and roll out to a sheet c. 0.35 cm in thickness. You can dust the sheet with icing sugar, but also with corn starch. Cut out circle slightly bigger than the top diameter of the cupcake. Smoothen the edges, press the middle part of the circle onto cupcake and with the help of harder paper (for example paper file covers) and smoothen to the edges. For bigger effect you can dust with lustre dust colours with a brush.
Ingredients: water, icing sugar, glucose sugar, agar-agar, vegetable fat, almond essence, colouring E171, preservative E202
Weight: 1 kg
Examples of cakes covered with K2 paste
Many thanks to our faithful customer Věrka from Dolní Bousov.
Even these cakes are covered with the Hungarian covering paste K2, we publish them with the permission of our customer, Ms Diana Kačmar