Cake! magazine by Australian Cake Decorating Network Februrary 2019 Cake! Magazine | Page 13

Step 23:
Step 20:
Colour two tablespoons of
soft-peak royal icing using
green paste colour, and
fill a piping bag fitted with
a #1 piping tip. Pipe in
a few vines by dragging
the tip of the bag close-to
the surface of the cakes.
It doesn’t need to be
perfect lines. Pipe the leaf outlines. Use
the damp paintbrush to
brush the lines inwards
down towards the base
of each leaf before piping
the next one.
Step 24: Step 25:
Pipe a few more final
petals in the lightest
shade of pink or straight
white. Finish off the
flowers by piping some
small dots in the centre.
Using some pale brown
coloured soft-peak royal
icing and a #1 piping tip.
Pipe in the veins on each
leaf. Mix a small amount of
pearl lustre with some
clear alcohol and paint
over the piped dots and
leaf veins to finish.
Step 21:
Step 22:
Build up the design until
you are happy with the
amount of leaves and
vines. You can always
add more later on.
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Mix up a lighter pink
shade and pipe the next
layer of petals in on the
larger flowers and pipe in
some smaller blossoms
and individual petals on
the vines. Use a damp
paintbrush to smooth
down the icing to make it
look more embroidery-like
and less bulky.
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