Celebrate with a Cake! by Lindy Smith

Author:Lindy Smith [Smith, Lindy]
Language: eng
Format: epub
Publisher: David & Charles
Published: 2011-05-11T23:00:00+00:00

It is often easier to roll the flowerpaste into a sausage the correct length before rolling it flat with a rolling pin.

3. Make the large rose as above, but use a folded strip and cut to a width of 7cm (2¾in) and length of 35.5cm (14in).

♥ DECORATION AROUND THE BASE ♥

1. Attach the cake to the centre of the prepared cake drum. Soften some light pink modelling paste. Do this by kneading in some white vegetable fat to stop the paste becoming sticky, and then partially dunk the paste into a small container of boiled water before kneading again (the paste should have the consistency of chewing gum). Place the softened paste with the medium round disc into the sugar shaper and squeeze out a length around the base of the cake. Alternatively, roll a sausage of paste by hand.

2. Take four of the fabric roses and, using sugar glue, attach them to the pink trim at the front of the cake at about 3cm (1 1/8;in) intervals. Place a dragée between each rose.

♥ ADDING FABRIC ♥

LAYER 1

1. Roll out the violet modelling paste between the narrow spacers cut to an approximate size of 12 × 25cm (4¾ × 97/8in). Drape the paste over the top of the cake and down the right-hand side of the roses. Take a cutting wheel and cut the edge of the drape into smooth curves as it rests on the board.

2. Next, roll out the mid pink modelling paste, create three pleats in the paste and place it so that the lower edge hangs at an angle above the roses on the base.

3. Add a white drape to the left of the pleated pink, creating it as the violet one above. Then add a thinner lilac drape to abut the violet. Add movement to one edge by encouraging the paste away from the side of the cake.

You don't need to follow my instructions word for word as shapes are cut freehand – go with what feels right to you.

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