Decorating ingredients
- 500 g Rose Pink Flower and Modelling Paste
- 2 pre-made cakes covered in Duck Egg Blue Ready to Roll Icing
- Paint brush
- Small round cutter (petal sized)
Renshaw products used
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Instructions
Decorating Instructions:
Step 1
Measure the depth of the top tier cake and draw a heart shape the fit the cake. Cut it out to be used as a template.
Step 2
Take the Rose Pink Flower and Modelling Paste, knead it until soft and pliable and roll it out on a clean dry surface, very lightly dusted with icing sugar to a depth of 3/4mm. Using your heart template cut out a heart shape. The paste will need to be left overnight in a dry room to harden and set.
Step 3
To make the ruffle effect, knead the Pink Flower Paste until pliable. Roll out on a clean dry surface which has been lightly dusted with icing sugar. Cut out a circle with the round cutter. To make the ruffle effect the circle can be folded into 3 main shapes - 1 > Fold in half and in half again but do not flatten the second fold. 2 > Fold in half and roll up to form a flower shape. 3 > Fold in half and then fold the edge into the middle and do the same on the other side so it look like a loose 'S' shape.
Step 4
The ruffle pieces should stick to themselves; however you can use a little cool boiled water to adhere them if required.
Step 5
Stick the ruffles in position on the heart with cool boiled water, this is best done one at a time when the Flower Paste is still pliable, that way you can push them back into shape or squeeze them together to form a tight ruffle design.
Step 6
Allow the ruffle pieces to set fully before assembling onto the cake.
Step 7
Position and stick the heart shape onto the cake with royal icing. Support it until set.
Step 8
Handy Hint: Change the colour of the Icing to match the brides' colour scheme.
