- 20 centimetre (8-inch) round cake of choice
- 2 x deep 15cm (6-inch) round cakes of choice
- jam or ganache of choice
- 1 kilogram ready-made white icing
- cornflour (cornstarch)
- green food colouring
- 1 quantity royal icing
- 1 metres wide ribbon
- 1 metres narrow ribbon
- white silk cabbage rose or fresh organic flowers
- 1 1/2 cup (240g) pure icing (confectioners’) sugar approximately
- 1 egg white
- 1/4 teaspoon lemon juice
- 1Trim cakes. Secure large cake to largest board. Secure one 15cm cake to smaller board, top with remaining 15cm cake, joining with a little jam or ganache. Prepare cakes for covering with ready-made icing.
- 2Knead ready-made icing on surface dusted with a little cornflour until icing loses its stickiness.
- 3Tint half the icing pale green, roll icing on cornfloured surface until large enough to cover 20cm cake. Using rolling pin, lift icing onto cake, smooth with hands then smoothing tools. Trim icing neatly around base.
- 4Use white icing to cover 15cm cake in the same way. While icing is still soft, use strip cutter to mark grooves into the icing on the top tier. Dry cakes overnight.
- 5Push trimmed skewers into centre of large cake to support the top tier. Secure small cake on top of large cake.
- 6To 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.
- 7Tint half the royal icing green to match the bottom tier. Three-quarters fill a piping bag with icing; pipe around base of cake. Use fingertip to blend icing into any gaps where cake joins the board (page 212). Repeat process using white royal icing for top tier. Dry cakes overnight.
- 8Wrap ribbons around base of bottom cake; cut to fit. Secure ends with a little white royal icing.
- 9Trim silk flower to fit top of cake. Wrap stem in white florist's tape. Gently prise open flower petals; lay flower on top of cake.
equipment 30cm (12-inch) round wooden cake board (page 208) 15cm (6-inch) round wooden cake board (page 208) smoothing tools number 3 strip cutter 7mm (¼-inch) wide 3 wooden skewers 2 paper piping bags (page 221) white florist's tape The strip cutter, used for marking the icing on the top tier of this cake, is very useful if the icing is not quite perfect. It's important to mark the grooves on the icing before it begins to develop a crust and becomes firm. Position the flower on the day of serving. this cake is topped with a fabulous silk cabbage rose, if you prefer, buy fresh organic flowers to decorate the cake on the day of serving. Using the strip cutter, gently, but evenly, press it onto the soft icing before the icing begins to dry and develop a crust. Measure around the base of the bottom tier; cut ribbons to fit. Position and secure ribbons to cake with tiny dabs of royal icing. Trim the stem, leaves and buds of the silk rose to fit the cake; tape stems with florist's tape. Gently prise open the flower petals.
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