‘Sweet Keys’ Grand Piano Cake
How to decorate a grand piano cake with Renshaw Ready to Roll Fondant Icing.
Recipe by Donna
Uploaded by Donna
Time to make
Skill Level
Intermediate
Serves
15 people
Baking ingredients
- Sponge cake
- Buttercream
Decorating ingredients
- 1 kg Renshaw Jet Black Ready to Roll Icing
- 200 g Renshaw White Ready to Roll Icing
- 100 g Renshaw Poppy Red Ready to Roll Icing
- 1 tsp Gold edible paint
Renshaw products used
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Instructions
Step 1
Bake your chosen flavour of sponge, leave to cool then fill with jam and buttercream. Prepare a template of a grand piano from card, then shape the sponge around it. Once you're happy with the shape, crumb coat with buttercream. Make a cake board from thick card shaped like the piano, as your cake will need this to rest on pillars later.
Step 2
Decorate the main body of the piano using Renshaw black icing and white for the internal mechanism. Knead the icing until smooth and pliable and roll out on a surface lightly dusted with icing sugar. After using the black icing, clean your work surface, tools and hands well.
Step 3
Roll out more white icing, thicker than on the top of the piano. Cut out a rectangle shape and use a knife or modelling tool to mark in the keys. Cut small thin rectangles of black icing to add to the keys and stick these down with a little water. Add the strip of keys to the cake with more water.
Step 4
The red rose was modelled with Renshaw Poppy Red icing.
Step 5
Stabilise the cake using cake pillars (3) painted black. Make the pedals using any colour icing then paint with gold edible metallic paint.