This summer, I made a wedding cake that had a bright and cheery feel with its lilac-coloured flowers that cascaded down a white, three-tier wedding cake. Below is a photo-guide as to how I decorated this cake, to give you ideas and instruction on how to make a similar cake.
What's inside? The top two tiers had milk chocolate chunks sprinkled on a rich peanut butter buttercream icing between layers of moist chocolate cake. The bottom tier had five layers of vanilla cake layered with a real-butter and naturally flavoured raspberry buttercream icing.
The chocolate and vanilla cupcakes were topped with a rich vanilla buttercream icing. For the icing recipe, click here.
So how did this cake come together? Here is the visual guide:
Start with baking and layering the 14" Bottom Tier - and don't forget the vanilla crumb-coat!Vanilla Cake |
Next up - layer and crumb coat (thin layer of icing refrigerated until hard, before adding an outer layer of vanilla icing and then finally covering in fondant) the 10" second tier. |
Finally layer and crumb coat the top 6" tier. |
Cover each tier separately in rolled fondant (also called 'decorice' icing). Seal the tiers together with royal icing. |
Smooth the royal icing seal with a spatula or gloved finger to get a flat look (so your ribbon will be smooth and flat). |
Be sure to have your gum paste on hand at room temperature. Use colour gels to get the right shade. |
The Wilton Gum Paste Flower set will give you a lot of options for flower types, including roses and Calla Lilies. |
Wire for gum paste flowers makes it easier to add stems and hand your flowers upside-down to dry. |
Once you have made your flowers, hang them to dry. Don't have a drying rack? Get creative and use knobs or hang a string across your kitchen to hang them off of. |
Cut a variety of flowers to fill in open and empty spaces. |
Make a variety of roses and flowers and vary the colour slightly to add a more appealing visual effect. Let them dry and harden overnight. |
Start to add the flowers. You can use yellow food colouring and a paint brush to colour in the centre of daisies. |
Attach your flowers with stiff white royal icing. |
Let the royal icing harden in the fridge overnight to ensure the flowers do not fall off! |
Bring along extra gumpaste flowers to lay on the table during set-up to extend your cascade. |
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