Cake! magazine Download and Print February 2019 Cake! Magazine | Page 11

Step 9 - 11:
Dowel and assemble the 3 tiers on to the base board.
To help with the positioning of the main flowers, you can trace the templates
For the 4” tier, I used
onto some paper, cut them out, and pin them on to the cake. Or, you can just do
a smaller stencil that
everything freehand if you are confident! You can even trace around the design
matched the large one as with a scribe or pencil if you find freehand a little difficult.
it’s much easier to handle. You can either remove the templates all at once (if you want to mark out each
If you don’t have a smaller flower shape) or one at a time, as I have done here. I used each template I
version, you can just
removed as a reference for the shape of each flower as I piped it.
mask off a smaller section Place a 102 piping tip in bag. Fill the bag with three tablespoons of stiff-peak royal
of the larger one instead. icing.
Step 8:
Step 12: Step 13: Step 14:
Position the piping bag
so the thinnest point of
the piping tip is facing
upwards and slightly
outwards from the side of
the cake. Pipe out a small
curve/petal of icing and
drag it inwards, towards
the centre of the flower. Keep the petals tight/thin and fairly long. It doesn’t
matter if the icing doesn’t reach the centre though.
After piping put a few petals, use a damp paintbrush
to brush down the icing and bring it into the centre of
the flower, like the brush embroidery technique. Work
on the next section of the flower. The quicker and more
confident you get, the more petals you can pipe and
brush at one time. Work all the way around the flower. You can turn the bag and
even reverse pipe (work
in the opposite direction)
if you like. You can vary
the size and length of the
petals if you wish to vary
the shape of each flower.