24
31 32
29 30
27 28
25 26
(^3536)
33 34
Step 25.
Using edible dust colours in Vine and Nutkin Brown,
dust the flower centres.
Step 26.
Using edible dust in Egg Yellow, dust nine hydrangeas as
shown. Pipe a small amount of royal icing in the centre
and dust it.
Step 27.
Mix a small amount of vodka with edible paste colour
in Olive and paint the eight leaves. You will have to wait
between coats to allow it to dry. Start from a very faint
green to a deeper colour around the edges as shown.
Step 28.
Gather the seven large petals and one wired centre to
start taping the clematis.
Step 29.
Using a tweezer, bend the petal wire. Using a half width
floral tape, start taping each petal to the centre.
Step 30.
Try to slightly overlap the petals as you tape them
together.
Step 31.
This is the finished clematis flower. Repeat Steps 28-30
with the remaining white petals, pink petals, purple
petals and centres. In total, you will have two white
clematis, two pink ones and two purple ones, one of
each in large and medium size.
Step 32.
Using edible dust in Rose, lightly dust the petals along
the middle ridge as shown.
Step 33.
Repeat Step 32 with all flowers. Use edible dust in
violet for the purple flowers. Leave all flowers on a
Styrofoam dummy until you are ready to place them
on the cake.
Decorating and painting the cake:
For this project, I created my own template to draw
onto the cake. You can download this from
http://www.cakemastersmagazine.com
Step 34.
Using baking paper, measure the circumference of the
middle and top tier.
Step 35.
Draw marks spaced equally and set your ribbon cutter
to match the width between the marks. This is to have
equal widths for all strips of sugarpaste.
Step 36.
Mix some CMC (tylose) into white sugarpaste to add
strength (or mix flower paste and sugarpaste). Roll it
to a 2mm thickness and using your already set ribbon
cutter, cut strips of sugarpaste as shown.