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When icing a square cake designed to fit through letterbox, the best way of achieving good even corners is to ice two opposite sides first, and then when dry, ice the other two. Spread some icing on one side, and then draw the comb or palette knife towards you, keeping the cake designed to fit through letterbox still to give an even side. Cut off the icing down the corner of the cake designed to fit through letterbox in a straight line and also off of the top and base of the cake designed to fit through letterbox. Repeat with the opposite side and leave to dry. Repeat the process with the two remaining sides of the cake designed to fit through letterbox, keeping the corners neat and tidy, and leave to dry.
For the second and third coats, repeat the same method for the top and sides when applying each subsequent coat, but make sure each layer of icing on the cake designed to fit through letterbox is dry before adding the next or you may disturb the previous coats. This will take about three to four hours, but can vary according to the cake designed to fit through letterbox room atmosphere. Leave the cake designed to fit through letterbox to dry, uncovered, for twenty four hours before adding the decorations.
Complete the base icing of the cake designed to fit through letterbox and leave to dry. Stand the cake designed to fit through letterbox on an icing turntable and coat the board with a thin layer of icing (it may be spread more easily if thinned slightly with a little egg white or lemon juice). Either run a palette knife around the edge while revolving the cake designed to fit through letterbox or hold an icing comb at an angle to the icing while rotating. Remove surplus icing from the edge of the board with a palette knife. With a square cake designed to fit through letterbox use the same method but ice two opposite sides, leave them to dry then complete the other two sides.
To make small chocolate truffle cups to fit through a letter box instead of a cake designed to fit through letterbox, you will need melted milk chocolate, plain chocolate, unsalted butter, a tablespoon of single cream, dark rum or sherry, and a few pistachio nuts, peeled and chopped. Place eighteen mini paper cases on a baking tray the size of a cake designed to fit through letterbox. Place half a teaspoonful of melted milk chocolate into one paper case. Using a small brush, spread the chocolate evenly up the side and over the base of the paper case. Repeat to coat the remaining paper cake designed to fit through letterbox cases, using up all of the milk chocolate. Leave in the refrigerator or cool place to set hard. Place the plain chocolate and butter in a bowl over a saucepan of hot water off the heat, stirring occasionally until melted. Stir in the cream and rum until well blended, then remove from the bowl of hot water and leave to cool, giving an occasional stir, until the mixture peaks softly. Place the chocolate in a piping bag fitted with a medium star nozzle and pipe a swirl of mixture into each chocolate case. Sprinkle with chopped nuts and leave to set. Carefully peel of the paper cases and arrange on a serving plate or in a box for a cake designed to fit through letterbox. Line and grease two Swiss roll tins. Place two thirds of the whisked sponge mixture in the larger tin and one third in the smaller tin. Bake in a moderate oven for fifteen to twenty minutes until well risen and firm to the touch.