Once I had made the sugarcraft flowers, covered the cake board and iced the cake, it was time for the assembly, my favourite bit!
My boyfriend bought me a set of Claire Bowman's Cake Lace for my birthday, and this was the first time I had had the opportunity to use it. I was very impressed with how easy it was to use, however for the quantity you need, it was quite difficult to get it all mixed in the food processor as instructed. I ended up mixing it a bit myself by hand, but this didn't seem to interfere with the final outcome. I made it the night before and then let it dry out further overnight before using. It was so easy to attach to the cake with just some water, and looked stunning against the Wedgwood Blue.
The two photos above show the cake against my grandparent's Wedgwood Blue china, I couldn't have been happier with the colour!
Once the cake lace was attached and the cake was positioned on the board, I wound some white satin ribbon around the board, using double-sided tape to stick it on. I then placed the roses and pushed them into the cake, and was absolutely thrilled with the final design! Luckily it was admired for both the appearance and the taste which I was really glad about, however the piece de resistance (insert relevant accents!) was definitely the stunning roses, which I will definitely be making again and again to improve my skills.
No comments:
Post a Comment