Botanical week – Great Bloggers Bake Off 2016

Botanical week – Great Bloggers Bake Off 2016

This week I’m cheating slightly, I haven’t baked. Instead, I’m going to show you a cake I made,  a very special one, back when I made occasion cakes. I did a part time short course in cake decorating and had a few commissions, but family pressures and lack of a professional kitchen means I now just bake as a hobby.

My sister in law (one of them, I have 4) was getting married and she gave me a photo from a magazine to emulate. “Are you sure you want that one?” I said – it had lots of tricky looking icing! I modified it slightly, and she wanted a cherry genoa cake. I used 3 square tins to make the three tiers. Here’s the recipe I used for the cherry genoa

Decorating the cakes

I used piping gel instead of apricot jam as it’s less faff to make and you have a ready supply. Spread a thin layer of piping gel or jam on the cake with a pastry brush. Roll out the marzipan in a rough square shape to larger than you need, about 1cm thick. Drape it over the cake and smooth down with your hands or an icing smoother. Brush on more piping gel, then repeat the process with the fondant icing. Leave to dry for a few hours or overnight. Make icing with icing sugar and water and add your chosen colours. Put them in their own little piping bags with a number 1 or 2 nozzle. For the gold I mixed in a healthy amount of gold food paint. I assembled the cakes using the dowel method, then I put the green ribbon around the base of each cake. This helps hide any imperfections! I piped white dots around the top of the ribbon on each layer. I then used the picture as a guide to pipe the flowers and scrolls, plus little white dots here and there. I used real flowers the same as the wedding flowers for the top tier, a group of three pink roses, and scattered rose petals around the silver base. I was really pleased with the way it turned out, even though I did get hand cramp from all the piping! The cake tasted good too, a light fruit cake that held its shape well. I apologise about the photos, I have no digital photos of the cake, only photos from a photo.

How to dowel, colour icing, pipe flowers.

How to dowel, colour icing, pipe flowers.

How to dowel, colour icing, pipe flowers.

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3 Comments

  1. October 3, 2016 / 10:41 pm

    That’s an impressive cake. I know how much work wedding cakes can be, I remember practising my piping for weeks before I had to do the only one I’ve had to make. We ate a lot of cake that month 🙂

    • Midwife and Life
      October 4, 2016 / 4:59 am

      When I made my wedding cake (my first wedding cake), the top layer was inedible! Thank you x

  2. October 4, 2016 / 7:33 pm

    wow that must have taken you a long time to make and decorate Jenny. I too have made a couple of wedding cakes now, and it is such a long process. The decoration is very impressive too xx

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