RECIPE: Enchanted Garden Cake

Use a cake of your choice. Chocolate looks fabulous when it is cut….

Use a cake of your choice. Chocolate looks fabulous when it is cut.

RECIPE: Enchanted Garden Cake

1 quantity butter cream icing (left)
1 packet white fondant icing
green food colouring
sugar paste flowers (available from cake decorating specialists)

fairy (I bought mine from the Pickled Fairy, Fremantle)

Stir a couple of drops of green food colouring into the icing until it is a pale green. Cover the entire cake in a thin layer of icing. (This is called the crumb coat and prevents the cake’s crumbs from appearing in the finished product). Place the cake in the fridge for half an hour.

Pinch off enough white icing to make your flower stems, the amount will depend entirely on the size of the cake. Add a couple of green food colouring drops and knead them into the icing, adding more if required to make it a couple of shades darker than the butter cream icing. Roll pieces into thin sausages and cut to length. Spread the cake with the second and final layer of butter cream and place the stalks of icing at 5cm intervals around the cake.

Roll out a small portion of fondant icing and cut into strips of 2cm wide. Cut into 2-3cm lengths on the diagonal to form leaf shapes. Press the veins into the shape with a small sharp knife and gently press around the edges to form a natural leaf shape. Attach them around the top sides of the cake. Arrange the flowers and fairy on top of the cake.

Read more http://au.news.yahoo.com/thewest/lifestyle/a/-/lifestyle/13534197/recipe-enchanted-garden-cake/

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