Wedding Cake Tips:
To re-create this three tier wedding cake, you need to firstly frost the exterior using an up and down motion to create a simple but elegant textured finish.
This simple design is made visually spectacular by filling the top of the cake and each tier with marzipan flowers. On this cake I have used blossoms, hydrangeas, petunias and cherry blossoms. To finish it off a simple pink bow is tied around the base.
Marzipan is an underused medium for creating sugar flowers. I personally love the non stick nature of it and the taste! I much prefer to use marzipan to a gum or flower paste and icing. The flowers dry well and can be made ahead of time. Marzipan must not be used with cornflour which can lead to fermentation problems. Use a white vegetable fat to grease your mould and board.
All these flowers were made using our NEW Blossom Sugar Art mould range.