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‘Sweet Keys’ Grand Piano Cake

How to decorate a grand piano cake with Renshaw Ready to Roll Fondant Icing.

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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

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.