Name: Decoration
Ingredients: 1 pot Sugarflair Caramel/Ivory food colour paste; 90 cm thinner braided ribbon, ideally in pink and pale green; 1 pot clear edible glitter; 90 cm pale pink satin ribbon; 70 g bag white royal icing, No. 1 nozzle; 1 pot Sugarflair Eucalyptus food colour paste; 1 egg white; 70 cm pearl beading; 1 flower pick, or small plastic tube from a florist; 1 ostrich feather; 70 cm pale cream and pink ribbon

Preparation info

Difficulty
Medium

Appears in

Bake and Decorate

By Fiona Cairns

Published 2011

About

No cutters are required for this cake and, if piping swags seems too difficult, just pipe simple dots around the edges. Fresh flowers could be used on top instead of the sugarpaste roses, if you prefer. You should find a good supply of beading, braids and feathers in a haberdashery department.