‘Sweet Keys’ Grand Piano Cake
How to decorate a grand piano cake with Renshaw Ready to Roll Fondant Icing.
Uploaded by Donna
Time to make
- Sponge cake
- 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
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.
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.
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.
The red rose was modelled with Renshaw Poppy Red icing.
Stabilise the cake using cake pillars (3) painted black. Make the pedals using any colour icing then paint with gold edible metallic paint.