Fiona Cairns

Tiered Marie Antoinette’s Cake: Assembly

Preparation info
    • Difficulty

      Medium

Appears in
Bake and Decorate
Bake and Decorate

By Fiona Cairns

Published 2011

  • About

Ingredients

For the Sugarpaste

  • 3 kg white sugarpaste
  • 1 pot Sugarflair Claret food colour paste

Method

To Colour the Sugarpaste

Cut off 100 g of the sugarpaste and place it in a sealed polythene bag at room temperature. This will make the roses and rosebuds. Colour the remaining sugarpaste with the food colour paste, aimin