This one has been in the order book since I pretty much first opened my business late September 2016, and I’m so glad that I have had some amazing cakes to ‘practice’ with before this one came up to producing. I felt like it would be a simpler cake – as it looks simple. But I was soon to discover, that simple cakes are actually harder – because there is absolutely nowhere to hide!
Every single detail had to look pretty much perfect! And with me being a perfectionist, I spent quite a bit of time ensuring it was as great as it could possibly be!
I watched a few YouTube videos on how to make gumpaste roses. Invaluable really. By the time I made the roses above, I’d already made about 7 of them and with each one I made they were getting better and better. I had made roses before using a rose cutter that you do all the petals in one go and then roll them up, but I found the shape of the ‘bottom’ part of the rose unnatural and couldn’t apply a calyx to. So this time, armed with 4 petal cutters, I made these from scratch and did the individual petal method. Worth the 40 minutes it took me (on average) to produce each rose as they looked more natural and appealing. Once they dried (left them for about a week), I then applied the petal dust (Rolkem “Rose”), only applying to the inside and blending them to keep the outer edge white. I felt that would look more natural against the lighter coloured cake, and I was right – absolutely loved it! The larger the rose, the easier it was to apply the petal dust ‘accurately’ and get a more natural blend.
For those that are interested, when making tiered cakes, I choose to use bubble tea straws as internal supports. Basically what i do, is determine the number of straws required based on the size of above tier (in this case, the tier to go on top of this one is a 6″). I generally would deduct one straw and apply that number (so use 5 straws), but felt in this case more comfortable with doing the exact number of (6 straws). I insert one into the centre, and then apply the remaining straws around the perimeter of where the above cake is going. I then apply frosting around the centre straw, apply a round of baking paper the size of the above tier, then add a tad more frosting to adhere the above tier on. The baking paper I now add so that when the above tier is removed, the frosting from the below tier doesn’t come off with it!
The cake was 10″ white chocolate mudcake, 8″ milk chocolate mudcake and 6″ caramel mudcake. Filled and coated with white chocolate frosting.