A scattering of un sprayed edible flowers or petals is the quickest way to produce a stunning cake with minimum fuss. I have used violets here. You could also try rose petals, roses, primulas and pansies, cornflowers, lavender, marigolds, small sunflowers, carnations or nasturtiums.
First of all, colour the sugarpaste to your chosen colour. I mixed both ice blue and mint green to create an eau de nil colour.
Pour the cake batter into the prepared tin and
When the cake is cold, trim the top surface level, turn it upside down, and attach it to the board with a little buttercream. Spread the remaining buttercream all over the top and sides of the cake.
On a large clean work surface dusted with icing sugar, roll out the sugarpaste to 5mm thick and large enough to cover the top and sides of the cake. Keep moving the sugarpaste and run a palette knife underneath it from time to time, adding more icing sugar if necessary. Roll loosely around the rolling pin and lift it on to the cake. Smooth it all over, rubbing with your hands, and cut away the excess. Any sugarpaste that is clean, and does not have crumbs or buttercream on can be kept, sealed in a polythene bag, for another time.
Wrap the ribbon around the cake and attach at the back seam: either tie together neatly, use a blob of buttercream or a small piece of sticky tape.
When ready to display, decorate with the fresh flowers of your choice. Please do ensure that they are scrupulously clean and dry, as droplets of water will spoil the smooth finish of your icing.
© 2011 Fiona Cairns. All rights reserved.