Lollypop flower cake

lollypop Flower Cake
2 Item


Royal icing (1 quantity)


1.Trim cakes. Secure one 22cm cake to largest board, top with remaining 22cm cake, joining cakes with a little jam or ganache. Secure deep 18cm cake to smaller board; top with remaining small cake, joining cakes with jam or ganache. Prepare cakes for covering with ready-made icing.
2.Knead ready-made icing on surface dusted with a little cornflour until icing loses its stickiness. Tint 2.3kg of the icing pale aqua blue. Tint remaining icing pale yellow, enclose, separately, in plastic wrap.
3.Roll 1.125kg of the aqua icing on cornfloured surface until large enough to cover small cake. Using rolling pin, lift icing onto cake, smooth with hands then smoothing tools. Trim icing neatly around base.
4.Use icing scraps and remaining aqua icing to cover large cake in the same way, reserve icing scraps. Dry cakes overnight.
5.Push trimmed skewers into centre of large cake to support top tier. Secure small cake to large cake.
6.To make royal icing, sift icing sugar through a fine sieve. Lightly beat the egg white into a small bowl until mixture is just broken up (do not whip into peaks). Beat in the icing sugar 1 tablespoon at a time, until it reaches desired consistency. Using a wooden spoon mix in the lemon juice.
7.Tint royal icing aqua blue to match cakes. Three-quarters fill piping bag with royal icing; pipe around base of each cake. Use fingertip to blend icing into any gaps where cakes join the boards. Dry overnight.
8.Measure around the base of each cake. Roll half the yellow icing on cornfloured surface into 3mm (-inch) thickness, long enough to wrap around cakes. Using ruler and pizza cutter, cut a strip 1.5cm (¾-inch) wide and long enough to wrap around the base of the top tier. Secure strip to cake with a little water. Repeat for bottom tier, joining strips if necessary, reserve icing scraps.
9.Knead a pinch of tylose powder into 150g yellow icing along with any yellow icing scraps. Roll out on cornfloured surface until about 1mm ( ¹/32-inch) thick. Using 5cm cutter, cut out 21 rounds, cover with vinyl mat to prevent drying out.
10.Dust patty pan holes lightly with cornflour. Hold one 5cm round in the palm of a cornfloured hand, using the large end of the ball tool, smooth the edges of the round until it starts to frill. Place in patty pan to dry. Repeat with remaining rounds.
11.Using 2cm cutter, cut 21 rounds from yellow icing (re-rolling scraps as necessary), frill the edges in the same way as the larger rounds. Place rounds in patty pan. Reserve icing scraps.
12.Knead a pinch of tylose powder into the reserved aqua icing. Roll on cornfloured surface until about 1mm ( ¹/32-inch) thick. Using 4cm cutter, cut 21 rounds and frill the edges in the same way as for the yellow rounds. Place rounds in patty pan.
13.Join icing rounds in sets of three with a little royal icing. Return flowers to patty pan to dry overnight.
14.Roll scraps of yellow icing into thin rope shapes of different lengths on surface dusted with cornflour to make flower stems, stand on baking- paper-lined tray to dry overnight.
15.Cut wire into 5 different lengths, secure to the back of 5 flowers with a little royal icing, suspend wires over a wooden spoon so wires dry straight, leave to dry overnight. Push wired flowers into the top of the cake.
16.Secure flower stems to sides of cake with a little water (one on each side of the top cake, three on each side of the bottom cake). Secure flowers into position with a little royal icing.

This cake is good for a younger child’s birthday. Use any colours you like. Equipment 32cm (13-inch) square wooden cake board 18cm (7-inch) square wooden cake board Smoothing tools 4 wooden skewers Paper piping bag Tape measure Plastic ruler Pizza cutter Fine artist’s paint brush 5cm (2-inch) round cutter 4cm (1½-inch) round cutter 2cm (¾-inch) round cutter Vinyl mat 4 x 12-hole round-based, shallow (1 tablespoon/20ml) patty pans Ball tool 5 x 20cm (8-inch) 18-gauge floral wire By the time you’ve made the 42 yellow petals they’ll be firm enough to remove from the patty pans to make room for the aqua petals. Position the flowers in the top of the cake on the day of serving. This is such a cute cake, however there are a couple of techniques to master, such as making the flowers, and wiring them to give height and dimension. No real piping skills are needed to decorate this cake.


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