- 400 g Renshaw White Royal Icing
- 250 g Renshaw Grey Ready to Roll Icing
- 1 kg Renshaw White Ready to Roll Icing
- 500 g Renshaw White Flower and Modelling Paste
- 25 kg Renshaw Baby Pink Ready to Roll Icing
- 750 g Renshaw Pink Ready to Roll Icing
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Prepare your equipment; smoothers, cooled boiled water, water brush, icing sugar shaker, 12 cake dowels, turntable, 14" cake board, 4" round cake board, 6" round cake board,8" round cake board, PME Pearl lustre spray, grease proof paper, 1 m grey ribbon (15 mm), 1.5 m baby pink ribbon (15 mm), palette knife, 1" round cutter, cell stick, cornflour, edible glue.
PREPARING THE CAKES AND BOARDS:
Cake flavours of your choice to be baked, cooled and layered up with your desired filling. All cakes should be levelled the same height before adding your decoration.
Place a 4" round cake on a 4" board. This will be covered with Baby Pink fondant icing.
Place a 6" round cake on a 6" board. This will be covered with Pink fondant icing.
Place a 8" round cake on an 8" board. This will be covered with Grey fondant icing and sprayed silver.
Place a 10" round cake on a 14" board. This will be covered with Baby Pink fondant icing.
Decorating Instructions - Metallic layer:
Start by creating a paler shade of grey by blending together 150g of the grey sugarpaste with 1kg white sugarpaste on a clean dry surface.
Roll out the sugarpaste on a clean, dry surface dusted with icing sugar.
Lift the sugarpaste up with the rolling pin and cover the 8" round cake. Smooth using the smoothers. Allow to skin over. Try to achieve a perfect finish on the sugarpaste as the lustre will highlight any imperfections.
Place the cake on a piece of greaseproof paper to protect your worktop in preparation for spraying with the lustre spray.
Using the metallic spray, build up the silver layer in thin layers until the desired sheen is achieved. Set to one side to dry. Once the lustre is on the cake handle as little as possible to prevent finger print marks.
Decorating Instructions - Covering the pink cakes:
Knead the baby pink sugarpaste on a clean, dry surface dusted with icing sugar. Roll out enough to cover the 10" round cake. Lift the sugar paste up with the rolling pin and cover the cake. Smooth over with the smoothers. Repeat this process for the 4" round cake.
Take the pink sugarpaste and knead until pliable. Repeat the process above and cover the 6" round cake.
Stack the cakes using the plastic dowels, making sure they are all level with each other and in line with the height of the cake. Stack the cakes using royal icing to keep the layers in place. Allow to set and become stable.
Cover the cake board around the cake with light grey sugarpaste.
Decorating Instructions - Blossoms:
Mix together 125g of pink sugarpaste with 500g white flower and modelling paste.
Lightly dust a clean work surface with cornflour and roll out about 100g of paste at a time. Use the round cutter to cut as many rounds as possible. Place these in a plastic bag until ready to use. Make sure you get a clean cut when cutting the disks. This will ensure a nice neat finish after it has been thinned out with the cell stick.
Take one round disc at a time and thin out the edge using a cell stick to form it into a blossom. Place the shaped disc in a corrugated foam former and push down in the middle and let them set semi dry.
Make the blossom in batches. You don't have to make them all in one go. That way you will get an idea of the area covered and how many more you need to make.
Once the blossom has begun to firm up and hold its shape, it is ready to attach to the cake. Using edible glue, brush on where you would like to place the blossom. Start with the bottom layer at the base and then the top layer, where the join of the next tier is. Making sure that the blossom are close together and the join is concealed.
Now keep building up the layers from the base until all the cakes surface is covered.
Decorating Instructions - Top 2 tiers:
Decide where you would like the front of the cake to be then attach the ribbon around the base of both tiers fixing with a little royal icing at the back.
Make a point of reference where the flower is going to go. Then in line with this pipe the royal iced detail on the third tier with a no2 tube. Allow to set.
Next, paint the piped detail with the edible pearl lustre paint.
To finish the design add a sugar flower of your choice. We have made a pretty peony.