Tiered Marie Antoinette’s Cake: Decoration

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

Ingredients

For the Roses and Rosebuds

1 pot Sugarflair Eucalyptus food colour paste
1 pot Sugarflair Caramel/Ivory food colour paste

Cake
Vegetarian
Baking

Method

To Make the Roses and Rosebuds

Turn to the reserved white sugarpaste. Tint about 40 g of it green and 60 g off-white, using

Ingredients

For the Roses and Rosebuds

Method

To Make the Roses and Rosebuds

Photos