Cascading Lily

Name: Cascading Lily
Cuisine: British
Ingredients: 3-tier round cake - 6 in/9 in/12 in tiers covered with marzipan and white sugar paste and stacked centrally on 16 in round board covered with white sugar paste; 3-tier round cake - 6 in/9 in/12 in tiers covered with marzipan and white sugar paste and stacked centrally on 16 in round board covered with white sugar paste; 3-tier round cake - 6 in/9 in/12 in tiers covered with marzipan and white sugar paste and stacked centrally on 16 in round board covered with white sugar paste; white petal paste; paintbrush; green dusting powder; large white lily stamens; green florist’s tape; small veining rolling pin; 10 cm (4 in) lily cutter; 26-gauge wires, each cut into 3 equal lengths; 10 cm (4 in) lily-veining mould; soft foam pad; pink dusting powder; brown liquid food colouring; 1.5 m (5 ft) length of 15 mm (⅝ in) width ivory ribbon; 150 g (5½ oz) white royal icing; 12 posy picks; white wire curls made with 28-gauge wire; white wire curls made with 28-gauge wire

Preparation info

Difficulty
Easy

Appears in

Spectacular Cakes

By Mich Turner

Published 2005

About

I like the fresh, clean feel of this stacked cake, which has been decorated with hand-piped cascading pearls and dressed with handmade sugar lilies. The wire curls are made by twisting a length of 28-gauge wire around a single dowel. By changing the colours of the lilies this cake can be adapted to complement your wedding, or can be used for a single-tier anniversary cake.

Ingredients

Europe
United Kingdom
Cake
Vegan

Ingredients

Method