The whole process I was delayed for 2 evenings after work and half a day on Saturday. It's a long process, but to me it brought a lot of fun. Step 1: I baked shortcake skate. Baked a sponge cake for the bottom tier. Made Currant Kurd. Shortcrust pastry: RUB soft butter with sugar, add the egg and vanilla. All carefully grind until smooth. Add sour cream, a pinch of salt, baking powder and flour. Knead the dough. It should be smooth and not stick to hands, if necessary, you may need more flour. I brought the ingredients for a double batch. To make a cake with a diameter of 20 cm, feel free to divide the ingredients by 2, and the resulting dough into 5 equal slices which bake cakes.

I rolled out the dough quite thinly and cut out the pattern (as pictured). I also cut out a glass circles for the future of wheels photo unfortunately is not in the process forgot. Cakes/billet pinned with a fork and put to bake in preheated oven to 180 degrees for 7-10 minutes, until Golden brown (watch oven). Stacking cakes stack. Sponge cake for the bottom tier I baked according to the recipe http://www.povarenok .ru/recipes/show/129 351/.

Prepare a Kurd from black currant. Currants wash, clean, dry. Break the currants with an immersion blender, grind through a sieve. Currant in the resulting mass add eggs and sugar and whisk thoroughly.

The resulting mass in a fireproof dish, put in a water bath. Add butter, cinnamon stick and vanilla. Stirring constantly, bring the mixture until thick, approximately 20-25 minutes. I measured the temperature with a thermometer. The mass began to thicken at the temperature on my thermometer 75C, so the eggs have undergone heat treatment, which is very important. Remove the curd from the bath and cooled. I to expedite the process, put in cold water. Then covered the bowl with food wrap and sent in the refrigerator until the next evening.

Second step: Collect the cakes/tiers. To the cooled Kurd from currants I added cream cheese, all fluffed up and got currant curd cream.

Here the photo shows the Assembly of a skateboard. Coat the cakes with cream, parts. And I forgot to clarify that I baked Kruglyakov except for the wheels and another rectangular plate, which in the end joined in the form of a rectangle, so I decided to make a stand for my skateboard, as I knew that on some wheels it will not hold. I'm not an engineer nor an architect, I had my wits, here it did. Wrap film our billet and put into the fridge until the morning (for impregnation).

And this is the Assembly of lower layer, you can also see my recipe http://www.povarenok .ru/recipes/show/129 351/. The only difference is the form and the use of other berries. Leave the cake send in the refrigerator.

The next day ( I had a Saturday) brings beauty. In order to obtain the final shape of the skateboard, to cover up blemishes/bumps, I used biscuit crumbs mixed with remaining cream. Further, the handles shape a Board, ie engaged in practical modeling. In the end it looked like the photo. Put into the fridge while preparing the ganache.

In order to cover cake with fondant, we first need to cover it hashacham or butter cream to the sealant flowed. The ganache will be very simple. Bring the cream to a boil, but not boil, and pour on broken pieces of the chocolate. Leave for 2 minutes, then carefully stir the mixture until smooth. The ganache is ready. Because the cake we covered biscuit crumb, we are beginning to apply a thin layer of ganache, as if erasing crumbs. Put the cake in the freezer for faster hardening of the ganache. So come with all details of the cake and the bottom tier/cake. In the photo he is missing. When the first thin layer of the ganache froze, already covered by a thicker layer to the cake to align. Again put into the fridge until the ganache hardens. Then, using a hot knife or spatula align our cakes, because the mastic should be laid on a smooth and chilled cake.

Unfortunately in the process of cooking does not always have the opportunity to photograph all the detail, because either the hands are very dirty, or it comes on seconds when you need all very quick to make, so at the moment not to photo. I have tried to describe clearly and in detail. The last stage is the preparation of mastic. Here, everything seems simple, but not very. Reading the recipe, I thought that there is nothing difficult, but as it turned out, of powdered sugar are gone much more than cited in the recipe. So the ingredients I added in brackets (how many leaves powder to make the paste). Maybe a lot also depends on the condensed milk, I don't know, but my fondant was all liquid and liquid, I fill up and fill up the icing sugar, so in the end, not willing to say how much I have left. Mastic miscible mixture of the baby with powdered sugar, add lemon juice and condensed milk, knead the fondant, to the state yet does not stick to hands. Eyes divided the fondant into four pieces, because I had four colors. Add the color dye and carefully kneaded until obtaining a uniform color. Mastic should be laid in bags, wrap and put into the fridge for 30 minutes. Then, using starch, roll out the fondant to the required size and cover the cakes (always chilled). Using the templates, cut out details, which decorate the cake. Details can be glued with a small amount of water. Residues of starch gently wipe off with a soft brush. And the last touch with a brush and vodka/brandy apply the gloss, or rather the mastic starts to Shine. I used silver candurin to create a shimmering effect.