Cake

7617 1815 1613 14Step 13.Mix together some rejuvenator fluid and a smallamount of yellow petal dust – aim for a weak solutionas 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 horizontallyaround the cake tiers by holding the brush againstthe cake and turning the turntable so that the colouris applied gently. It does not matter if the coverage isuneven or if brush marks are left because this will addto the finished effect.Step 15.Once the cake has been painted and is fully dry, mixtogether a small amount of orange and brown petaldusts.Step 16.Using a no. 2 paintbrush, dry brush the mixed dustsover some of the embossed brick markings to shadeand give them depth. Do this at random intervals overthe cake – no need to worry about symmetry or tocover the full cake.Step 17.Mix a small amount of mid/dark green paste colourwith some rejuvenator fluid. Take a no. 5 paintbrush(I recommend using a cheap one) and trim so that it isstubby rather than pointed. Dip the paintbrush into thepaste/rejuvenator solution and start stippling colouronto the cake to resemble foliage growing on the wall.Do this at random intervals all over the cake and makeeach patch of ‘foliage’ different in size and shape (donot make any too big) – they look most elegant if theshape tapers off to a narrow point.Step 18.Keeping the cake on the non-slip turntable, decidewhich angle of the cake will be the front. Make someoff peak royal icing and colour it brown using a liquidfood colour. Using a no. 2 nozzle in a piping bag, add asmall 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 thetrellis. Tilt the cake on the turntable away (this willmake piping the lines of the trellis easier). The originaldesign is piped freehand, however, it is easy to markout the lines first by using a scribe tool and over-pipingthis. There is no right or wrong way to pipe the trellis,so keep it simple but be creative. Once the trellis designis piped onto the cake, leave to dry thoroughly.Step 20.Colour some off peak consistency royal icing pink with aliquid food colour. Remove two spoonfuls of pink icing.place in a piping back with a no. 1.5 nozzle and put toone side for use later on. Take the rest of the icing andadd a little more icing sugar until it reaches stiff peakconsistency. Place a 57R (or 57L if you are left handed)petal piping nozzle inside a piping bag and half fill withthe stiff peak pink icing. Have ready a number of 1”squares of greaseproof paper, a no. 7 flower nail, a drypaintbrush and some cornflour.Step 21.Fix a square of greaseproof paper to the flower nailwith a dot of royal icing.Step 22.Place the nozzle, with the widest end down, onto theflower nail and pipe a small spiral (rotate the flower nailwhilst piping).Step 23.Around the spiral shape, pipe three overlapping, equalsized petals. Untidy edges can be cleaned up by dippinga clean, dry no. 2 paintbrush into a small amount ofcornflour and using this to gently neaten.Step 24.On the outside edge of the three piped petals, pipeanother five overlapping and equally sized to completea flower. Carefully remove this (attached to the squareof paper) and place on a tray to dry. Pipe a numberof different sized roses using a square of greaseproofpaper for each – i.e. tiny ones (just the centre spiral, nopetals), small ones (centre spiral and three petals) andregular sized ones (centre spiral, three inner petals, fiveouter petals).1921 2223 2420