Sunday, October 14, 2012

18th Birthday Cake

This is an 8" square sponge cake filled with raspberry jam and Swiss meringue butter cream.  The cake was to be pink and white and quite girly so I chose to use pink organza ribbon to form a bow at the front. I iced the cake and board in white and crimped around the edge of the drum board while it was still soft. Then I mixed raspberry shimmer edible powder with Royal Icing to pipe around the base of the cake with a shell pattern. I added some tylose powder to sugar paste and cut out a plaque shape onto which I piped the birthday message using the same Royal icing colour from  earlier. I dusted the plaque with snowflake and the edges with the same raspberry shimmer so it would stand out. The roses,white flowers, ribbon loops and pink hearts are all made by hand and pushed into a posy pick. The same colour Mexican paste was used for her name and the small hearts around the drum board and cake to link the top and bottom together. I did buy the silver number 18 and attached it to a pink wire pushed into the centre of the posy pick.

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