Mother’s Day Cake Board by Francezka Bell
Continuing our Cakes and Bakes for Mother’s Day series, check out this fab new tutorial for a multi-purpose Mother’s Day cake board from Renshaw’s very own Francezka Bell.
The board is easy to decorate, but the results are stunning, fusing quirky vibrance with a touch of elegance.
Uploaded by Renshaw Baking
- 1 kg Renshaw Extra Marshmallow Flavour Ready to Roll Icing
- 250 g Renshaw Ready to Roll Icing Pink
- 250 g Renshaw Ready to Roll Icing Dusky Lavender
- 250 g Renshaw Ready to Roll Pastel Yellow
- 250 g Renshaw Ready to Roll Duck Egg Blue
- Rainbow Dust Lustre Metallic Rose Gold
Renshaw products used
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Prepare your equipment:
You will need; 10” round cake drum, knife rolling pin, icing sugar, smoother, fine paintbrush, rejuvenator spirit/dipping solution, paint palette, Sugar Press darling letter stamps set, Sugar Press half circle board, edible spray glaze/adhesive, large paintbrush, cooled, boiled water
Decorating the board:
Prepare the letters from Sugar Press stamp set for the “Happy Mothers Day” message. Spray the Sugar Press board with an edible glaze or other adhesive and attach the letters in mirror image order from right to left.
Knead 500G of Marshmallow Extra on a clean, dry surface until smooth and pliable. Lightly dust surface with icing sugar and pin out to a 6” circle. Randomly press in small amounts of each pastel shade of Icing until mostly covered. Carry on pinning out Icing until 3mm thick and cover the cake drum using a little water.
Line up the Sugar Press board to the edge of the cake drum and press firmly and evenly into the freshly applied paste to emboss. Run a smoother over to flatten any raised areas.
Mix Rose Gold Lustre and rejuvenator spirit in a paint palette to form a paint. Paint in the lettering using a fine brush.
Use this board to display anything from a showstopper cake to a selection of cookies and cupcakes to make Mother's Day extra special!