The first job was to find out how to make sugar roses on youtube - there are some fab videos on there! As I wanted the roses to dry firm, I needed to find a recipe for the right kind of icing. Thankfully my mum had a 'Floral Cake Decorating' by Norma Dunn, first published in 1977 - so you can imagine the intricate flowers and cakes within. I used the modelling paste recipe (icing sugar 250g, gelatine 2 scant tsp, glucose 1 rounded tsp, water 30ml). First I had to dissolve the gelatine in the water and then add the glucose (I only had glycerin - but it seemed to work the same). Then you added this syrup to the icing sugar and mix. This was a tricky bit - I used a hand whisk and also added extra water, as the mixture was not coming together. Once I'd given my arms a work out and added the colouring, I wrapped it up and left it to stand for the 3-4 hours required.
|The icing took a lot of kneading|
|Finally suck together|
I need to find a better way to cut my cakes so that they are flat, as mine were a bit on the wonky side and thought the whole cake was about to subside during construction! In between the layers I put a smear of raspberry jam and pink buttercream. Then I covered the whole cake in the pink buttercream so I had something to stick the rolled out icing too.
To finish off the cake, I dusted it in pink sparkly glitter and added a bow!