A hint of gold



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.


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.


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.


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!!!)


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


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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