Step 25.
Once they are fully dry, gently peel the piped roses
from their greaseproof paper backing. Take the off
peak pink icing in the bag with the no. 1.5 nozzle and
squeeze a little on the base of a rose – this will be the
‘glue’ that sticks the rose to the cake. Decide where to
position the roses over and around your piped trellis
design and attach them to the cake.
Step 26.
With the remaining off peak pink icing, pipe random
dots over the painted foliage to give the impression of
tiny pink budding roses.
Step 27.
Colour some off peak royal icing with some mid green
liquid food colour. Place in a piping bag with an ST50
small leaf nozzle. Pipe a few random leaves amongst
the roses and trailing down the trellises.
Step 28.
Stick double sided tape around the edge of the cake
board. Smooth a ribbon in a complimentary colour over
this to cover the edge of the board.
For more information about Inga and her cakes, visit:
http://www.facebook.com/Inga.Ruby.CakesPhotography credit: Gawain Ruby27 28
25 26
Tips:- Buy yourself a set of paintbrushes which will
be reserved only for cake decorating. - When mixing petal dust with rejuvenator
spirit, add tiny amounts gradually to get the right
intensity – petal dust is very strong. - Clear alcohol, such as vodka, can be used as
an alternative to rejuvenator fluid. However, it
will take longer to dry. - Practice stippling with the paste food
colouring/rejuvenator solution on a piece of
paper or excess piece of icing until you are
confident enough to paint straight onto the cake. - It is always better to dry brush on dust colours
in layers to build up to the right intensity.