A hint of gold

 

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It’s been almost a year since I’ve had my Russian piping tips out. Those that follow me on Facebook and Instagram would have seen my video piping flowers last week. I piped them all out and then popped them in the freezer to use this week.

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I was unsure of how well they would defrost after I had put them on a cake, but I am pleased to tell you that it worked out really well! As I thought the roses and more “dense” flowers (without delicate stamens etc) froze and transferred the easiest.

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This cake was for a wedding anniversary, a 51st! As the 50th is the golden anniversary I decided to add just a hint of gold to the cake for this year’s too.

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The cake was a chocolate cake, drizzled with strawberry syrup, and layered with vanilla buttercream.  The cake was covered in buttercream and detailed using an Evil Cake Genius Contour Comb (I looooove these things!!!)

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All the flowers and leaves are buttercream with the gold leaves made from homemade sugar lace on a Sugarveil Leaves mat.

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Golden Anniversary

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50 years of marriage! Wowsers!!!

This cake was made for a very special couple, my parents.

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I designed this cake based on their original cake from 50 years ago.  The original cake was a 3 tier square cake with the tiers separated using columns.  It was decorated with a sugar water lily (which I believe Mum still has!) and some other bits and pieces that I couldn’t decipher from the photograph!

So, this cake was also 3 tiers but stacked to make it a little more modern.  The top tier is gold, for the Golden Anniversary.  I used Rolkem Super Gold for this effect.

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The second tier was decorated with cake lace to represent the lace sleeves on my Mum’s beautiful wedding dress.

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The top was adorned with a wafer paper water lily.

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Happy anniversary to the most amazing people we know, can’t wait to celebrate with you.

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