Cakes For Romantic Occasions by May Clee-Cadman Read Free Book Online
Authors: May Clee-Cadman
icing ( d ). Finally, dust the sugar roses with some snowflake lustre dust.
Simply Irresistible
The piped swag motif works with a wide range of colours so whatever your colour scheme, this design will be a hit. These mini cakes are a great way to make the main cake go further – the lovely lilac icing with just a touch of gold gives a nice regal feel.
Mini Lilac Swags
one Bake some mini cakes, ice them in lilac sugarpaste
and edge each cake with ivory satin ribbon, following the instructions on page 33.
two Pipe the swag and pearl design onto each cake and paint the pearls with gold edible paint (see steps three to seven, page 82).
three Place a white sugar flower (made in the same way as in the Chocolate and Blue cake, page 95) on top of each cake to complete the design.
Rosebud Ripples
Cute cupcakes make a simpler alternative to the mini cakes. Bake up a batch of chocolate cupcakes (see page 31), then pipe the tops with a savoy star-shaped nozzle and chocolate buttercream (see pages 18–19). Shake on some chocolate sprinkles and then push one of the roses from the main cake into the top of each cupcake.
Polka-Dot Chic
These little sweeties pay small homage to Audrey Hepburn in the 1964 musical My Fair Lady – the black-and-white polka-dot ribbon and the pink flowers are a gesture to one of her fabulous costumes. The uniformity of the ribbon and flowers makes this cake very chic!
one Roll out the white flowerpaste about 1mm (1⁄₁₆in) thick and brush lightly with some pink lustre dust with an uneven coverage ( a ), then cover with a stay-fresh plastic mat to stop it drying out.
two Cut out one large and one small daisy for each flower. You will need three flowers per mini cake and 15 flowers for the top tier. Curl the petals on a flower foam pad using the small end of your bone tool ( b ).
SERVES
About 50
MATERIALS
• Ivory iced round mini cakes
(see page 33) • One 15cm (6in) round ivory iced cake, set onto an 18cm (7in) round ivory iced cake board (see pages 20–23) • 1.5cm (½in) polka-dot satin ribbon • White flowerpaste, 100g (3½oz) • White royal icing (see page 26) • Pink lustre dust
• Ten fresh daisies (to decorate
the top tier) • Glue stick
EQUIPMENT
• No.1.5 icing nozzle
• Piping bag
• Daisy cutters, one small, one large • Bone tool
• Small rolling pin
• Flower foam pad
• Stay-fresh plastic mat
• Dusting brush
• Small paintbrush
three Stick a small daisy on top of a large daisy using the small paintbrush and a little water. Set aside to dry for a couple of hours ( c ).
four Fill a piping bag with the no.1.5 nozzle and some white royal icing. Edge all the mini cakes and the top tier with the polka-dot satin ribbon, securing at the back with a little royal icing. Fix a length of ribbon around the cake board with glue (see page 27).
five Stick three flowers to the sides of each of the mini cakes using a little royal icing ( d ).
six Pipe the centres of the flowers and nine small sugar pearls around the cluster of flowers ( e ). Dab down any icing peaks
with a little water.
seven Decorate the top tier with four little clusters of three flowers and the same sugar pearl design. Dress the top with
the fresh daisies (see pages 28–29).
Choosing the polka-dot ribbon makes these pretty daisy cakes a little more retro and fun. The design has a sweet, girly feel that your guests will love.
Simply Irresistible
These lovely matching daisy cookies would be perfect served alongside the cake as an alternative to a mini cake or an extra treat for your guests. You could think about placing them in
a bag and tying them with the same polka-dot ribbon.
Divine Daisies
one Bake some daisy-shaped butter cookies (see pages 34–35).
two Roll out some white sugarpaste and cut out daisy shapes using the same cutter as for the cookies. Ice the cookies (see page 36) and then dust with pink lustre dust.
three Pipe the centres of the flowers with some white
Simply Irresistible
The piped swag motif works with a wide range of colours so whatever your colour scheme, this design will be a hit. These mini cakes are a great way to make the main cake go further – the lovely lilac icing with just a touch of gold gives a nice regal feel.
Mini Lilac Swags
one Bake some mini cakes, ice them in lilac sugarpaste
and edge each cake with ivory satin ribbon, following the instructions on page 33.
two Pipe the swag and pearl design onto each cake and paint the pearls with gold edible paint (see steps three to seven, page 82).
three Place a white sugar flower (made in the same way as in the Chocolate and Blue cake, page 95) on top of each cake to complete the design.
Rosebud Ripples
Cute cupcakes make a simpler alternative to the mini cakes. Bake up a batch of chocolate cupcakes (see page 31), then pipe the tops with a savoy star-shaped nozzle and chocolate buttercream (see pages 18–19). Shake on some chocolate sprinkles and then push one of the roses from the main cake into the top of each cupcake.
Polka-Dot Chic
These little sweeties pay small homage to Audrey Hepburn in the 1964 musical My Fair Lady – the black-and-white polka-dot ribbon and the pink flowers are a gesture to one of her fabulous costumes. The uniformity of the ribbon and flowers makes this cake very chic!
one Roll out the white flowerpaste about 1mm (1⁄₁₆in) thick and brush lightly with some pink lustre dust with an uneven coverage ( a ), then cover with a stay-fresh plastic mat to stop it drying out.
two Cut out one large and one small daisy for each flower. You will need three flowers per mini cake and 15 flowers for the top tier. Curl the petals on a flower foam pad using the small end of your bone tool ( b ).
SERVES
About 50
MATERIALS
• Ivory iced round mini cakes
(see page 33) • One 15cm (6in) round ivory iced cake, set onto an 18cm (7in) round ivory iced cake board (see pages 20–23) • 1.5cm (½in) polka-dot satin ribbon • White flowerpaste, 100g (3½oz) • White royal icing (see page 26) • Pink lustre dust
• Ten fresh daisies (to decorate
the top tier) • Glue stick
EQUIPMENT
• No.1.5 icing nozzle
• Piping bag
• Daisy cutters, one small, one large • Bone tool
• Small rolling pin
• Flower foam pad
• Stay-fresh plastic mat
• Dusting brush
• Small paintbrush
three Stick a small daisy on top of a large daisy using the small paintbrush and a little water. Set aside to dry for a couple of hours ( c ).
four Fill a piping bag with the no.1.5 nozzle and some white royal icing. Edge all the mini cakes and the top tier with the polka-dot satin ribbon, securing at the back with a little royal icing. Fix a length of ribbon around the cake board with glue (see page 27).
five Stick three flowers to the sides of each of the mini cakes using a little royal icing ( d ).
six Pipe the centres of the flowers and nine small sugar pearls around the cluster of flowers ( e ). Dab down any icing peaks
with a little water.
seven Decorate the top tier with four little clusters of three flowers and the same sugar pearl design. Dress the top with
the fresh daisies (see pages 28–29).
Choosing the polka-dot ribbon makes these pretty daisy cakes a little more retro and fun. The design has a sweet, girly feel that your guests will love.
Simply Irresistible
These lovely matching daisy cookies would be perfect served alongside the cake as an alternative to a mini cake or an extra treat for your guests. You could think about placing them in
a bag and tying them with the same polka-dot ribbon.
Divine Daisies
one Bake some daisy-shaped butter cookies (see pages 34–35).
two Roll out some white sugarpaste and cut out daisy shapes using the same cutter as for the cookies. Ice the cookies (see page 36) and then dust with pink lustre dust.
three Pipe the centres of the flowers with some white
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