76
17 18
15 16
13 14
Step 13.
Mix together some rejuvenator fluid and a small
amount of yellow petal dust – aim for a weak solution
as the petal dust colour will be very strong otherwise.
Step 14.
Using a ¾” or 1” wash brush, dip in the rejuvenator/
petal dust solution and start brushing it on horizontally
around the cake tiers by holding the brush against
the cake and turning the turntable so that the colour
is applied gently. It does not matter if the coverage is
uneven or if brush marks are left because this will add
to the finished effect.
Step 15.
Once the cake has been painted and is fully dry, mix
together a small amount of orange and brown petal
dusts.
Step 16.
Using a no. 2 paintbrush, dry brush the mixed dusts
over some of the embossed brick markings to shade
and give them depth. Do this at random intervals over
the cake – no need to worry about symmetry or to
cover the full cake.
Step 17.
Mix a small amount of mid/dark green paste colour
with some rejuvenator fluid. Take a no. 5 paintbrush
(I recommend using a cheap one) and trim so that it is
stubby rather than pointed. Dip the paintbrush into the
paste/rejuvenator solution and start stippling colour
onto the cake to resemble foliage growing on the wall.
Do this at random intervals all over the cake and make
each patch of ‘foliage’ different in size and shape (do
not make any too big) – they look most elegant if the
shape tapers off to a narrow point.
Step 18.
Keeping the cake on the non-slip turntable, decide
which angle of the cake will be the front. Make some
off peak royal icing and colour it brown using a liquid
food colour. Using a no. 2 nozzle in a piping bag, add a
small amount of the brown icing.
Step 19.
Using the trellis design on the cake pictured as a guide,
decide where on the front of the cake to position the
trellis. Tilt the cake on the turntable away (this will
make piping the lines of the trellis easier). The original
design is piped freehand, however, it is easy to mark
out the lines first by using a scribe tool and over-piping
this. There is no right or wrong way to pipe the trellis,
so keep it simple but be creative. Once the trellis design
is piped onto the cake, leave to dry thoroughly.
Step 20.
Colour some off peak consistency royal icing pink with a
liquid food colour. Remove two spoonfuls of pink icing.
place in a piping back with a no. 1.5 nozzle and put to
one side for use later on. Take the rest of the icing and
add a little more icing sugar until it reaches stiff peak
consistency. Place a 57R (or 57L if you are left handed)
petal piping nozzle inside a piping bag and half fill with
the stiff peak pink icing. Have ready a number of 1”
squares of greaseproof paper, a no. 7 flower nail, a dry
paintbrush and some cornflour.
Step 21.
Fix a square of greaseproof paper to the flower nail
with a dot of royal icing.
Step 22.
Place the nozzle, with the widest end down, onto the
flower nail and pipe a small spiral (rotate the flower nail
whilst piping).
Step 23.
Around the spiral shape, pipe three overlapping, equal
sized petals. Untidy edges can be cleaned up by dipping
a clean, dry no. 2 paintbrush into a small amount of
cornflour and using this to gently neaten.
Step 24.
On the outside edge of the three piped petals, pipe
another five overlapping and equally sized to complete
a flower. Carefully remove this (attached to the square
of paper) and place on a tray to dry. Pipe a number
of different sized roses using a square of greaseproof
paper for each – i.e. tiny ones (just the centre spiral, no
petals), small ones (centre spiral and three petals) and
regular sized ones (centre spiral, three inner petals, five
outer petals).
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